Vietnamese Clay Pot Chicken Recipes

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VIETNAMESE CLAY POT CHICKEN RECIPE - (4.1/5)



Vietnamese Clay Pot Chicken Recipe - (4.1/5) image

Provided by polloazul

Number Of Ingredients 13

2 pounds chicken thighs or legs, skin-on
1/4 cup soy sauce
1 1/2 cups water
2 tablespoons white vinegar
1 tablespoon fish sauce
1 teaspoon lemon juice
2 tablespoons peanut or vegetable oil
1/2 cup dark brown sugar
1 medium onion, diced
2 bird's eye chilis or other small red peppers, minced
2 cloves garlic, minced
2 tablespoons fresh ginger, peeled and minced
Cilantro springs for garnish (optional)

Steps:

  • Blot the chicken with paper towels to remove excess moisture. Combine the soy sauce, water, white vinegar, fish sauce, and lemon juice in a bowl and set aside. Heat the oil in a wok or large skillet over medium-high heat. Working in batches, carefully place the chicken thighs in the wok skin-side down and sear for about 5 minutes, until the skin is golden brown. Transfer to a plate and set aside. In a clay pot, Dutch oven, or deep skillet over medium heat, melt the brown sugar while stirring frequently to avoid scorching. When the sugar fully liquifies, immediate pour in the soy sauce mixture. Add the chicken, onions, chilis, garlic, and ginger. Bring the liquid to a boil, then reduce to a simmer and cook for 30 to 35 minutes, until the chicken is very tender and the sauce has reduced by at least half. Use tongs to transfer the chicken to a serving dish. Pour the sauce over the chicken, garnish with cilantro springs, and serve hot with rice on the side.

VIETNAMESE CLAY POT CHICKEN



Vietnamese Clay Pot Chicken image

This is a delicious and well known Vietnamese dish which you can prepare in your own home. Many traditional Vietnamese recipes are prepared in a clay pot, which is first soaked in water before being placed in a cold oven. As the pot heats up in the oven, tiny water particles are released, causing a pressure-steaming effect to cook the food. The result? Intensified flavour and tenderness, retention of nutrients and vitamins, and a wonderful aroma when the lid is removed. If using your clay pot for the first time, submerge it and the lid overnight in cold water, then proceed with the recipe. Thereafter the pot and lid need only be soaked for 15 minutes prior to using. It is important to use an unglazed clay pot, not a terra cotta baking pot with glazed interior and unglazed exterior. When removing the hot clay pot from the oven, always set it on a cloth pad or towel rather than a cold surface, or the sudden change in temperature may crack the pot. Preparation time for this recipe does not include soaking the pot or the time needed to marinate the chicken.

Provided by Daydream

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 lbs chicken thigh fillets, halved
2 small yellow onions, quartered
12 ounces baby bok choy, chopped coarsely
1/2 cup chicken stock
4 ounces fresh shiitake mushrooms, halved (optional)
4 garlic cloves, crushed
1 tablespoon vietnamese fish sauce, plus
1 teaspoon vietnamese fish sauce
1 tablespoon soy sauce, plus
1 teaspoon soy sauce
1 tablespoon hoisin sauce, plus
1 teaspoon hoisin sauce
2 tablespoons lime juice, plus
2 teaspoons lime juice
2 tablespoons finely chopped fresh lemongrass (white part only)

Steps:

  • Remove the skin from the chicken.
  • Mix all marinade ingredients together in a large bowl, add the chicken pieces and stir gently.
  • Cover and place in the fridge for at least three hours, but not more than 24 hours.
  • Place chicken, marinade, quartered onions, bok choy and chicken stock into the soaked clay pot, and mix gently.
  • Cover and place the clay pot into a cold oven.
  • Turn oven temperature to 360F - 375F (moderate heat).
  • Bake for 1 hour or until chicken is tender.
  • If using shiitake mushrooms, add 15 minutes before the end of cooking time.

Nutrition Facts : Calories 333.5, Fat 9.7, SaturatedFat 2.4, Cholesterol 189.5, Sodium 1179.5, Carbohydrate 11.8, Fiber 1.6, Sugar 5, Protein 48.4

CHICKEN CLAY POT



Chicken Clay Pot image

Provided by Charles Phan

Categories     Soup/Stew     Chicken     Ginger     Braise     Hot Pepper     Winter     Soy Sauce

Yield Makes 4 servings

Number Of Ingredients 17

1/2 pound chicken breast, cut into 3/4-inch cubes
1/2 pound chicken thigh meat, cut into 3/4-inch cubes
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons soy sauce
2 teaspoons dark soy sauce
1/4 cup water
2 tablespoons white vinegar
1 teaspoon lemon juice
1 teaspoon white sugar
1 1/2 ounces "brown candy" sugar (found in most Asian grocery stores), broken into smaller pieces or 1/4 cup lightly packed dark brown sugar
3 tablespoons fish sauce
1 or 2 Thai chiles, minced
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and sliced into thin strips
Garnish: Two to three sprigs of cilantro

Steps:

  • Place the chicken cubes in a large bowl and add garlic powder, salt, and black pepper. Cover and place in refrigerator. Combine the soy sauce, dark soy sauce, water, white vinegar, lemon juice, and sugar in a bowl and set aside.
  • Heat a 4-quart saucepot or clay pot over low heat. Add brown candy pieces or brown sugar and melt slowly over medium heat, stirring frequently to avoid sticking and burning. When sugar comes to a slow boil, carefully add fish sauce. Add the soy sauce mixture, Thai chile, garlic, and ginger. Add chicken to the liquid and cook, stirring occasionally, until chicken is tender, about 8 minutes.

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