Vietnamese Clay Pot Chicken Recipe 415
VIETNAMESE CLAY POT CHICKEN RECIPE - (4.1/5)
Provided by polloazul
Number Of Ingredients 13
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
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
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
BUN GA NUONG (CHICKEN AND VERMICELLI)
Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Marinate the chicken breasts in the garlic, shallots, salt, pepper and the vegetable oil for 20 to 60 minutes.
- Bring three quarts of water to a boil. Add the rice vermicelli and cook three to four minutes or until it is almost soft. Strain in a colander and set aside.
- Grill the chicken on both sides until done. Cut into bite-size pieces.
- In each of four bowls, divide the lettuce and cucumbers. Top with the vermicelli. Arrange the chicken on top of the vermicelli.
- Combine the ingredients for the chili vinaigrette and mix together thoroughly. Pour three to four tablespoons of the chili vinaigrette on each salad. Sprinkle with fresh mint and peanuts and serve.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 18 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1592 milligrams, Sugar 11 grams, TransFat 0 grams
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