Vietnamese Clay Pot Chicken Recipe 415

VIETNAMESE CLAY POT CHICKEN RECIPE - (4.1/5)

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

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.

CLAY POT CHICKEN

Steps:

• Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
• Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.
• Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
• Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.

CARAMELIZED CLAYPOT CHICKEN

Steps:

• For the caramel sauce: In a medium saucepan, melt the sugar with fish sauce over medium-low heat, about 10 to 12 minutes.
• For the chicken: Heat the oil in a shallow claypot or sauté pan over medium heat. Add the shallots, chilies, ginger, ½ cup of caramel sauce, and plenty of freshly ground black pepper; bring to a boil. Continue cooking to reduce slightly, about 4-5 minutes, then add the chicken. Turn the heat down and simmer, stirring occasionally until the chicken is cooked through, about 20 minutes.
• Garnish with cilantro and serve with steamed jasmine rice (optional).

CHICKEN CLAY POT

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.