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    You are in: Home / Recipes / Vietnamese Clay Pot Chicken Recipe
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    Vietnamese Clay Pot Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Daydream's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Marinade

    Directions:

    1. 1
      Remove the skin from the chicken.
    2. 2
      Mix all marinade ingredients together in a large bowl, add the chicken pieces and stir gently.
    3. 3
      Cover and place in the fridge for at least three hours, but not more than 24 hours.
    4. 4
      Place chicken, marinade, quartered onions, bok choy and chicken stock into the soaked clay pot, and mix gently.
    5. 5
      Cover and place the clay pot into a cold oven.
    6. 6
      Turn oven temperature to 360F - 375F (moderate heat).
    7. 7
      Bake for 1 hour or until chicken is tender.
    8. 8
      If using shiitake mushrooms, add 15 minutes before the end of cooking time.

    Ratings & Reviews:

    • on January 07, 2006

      55

      Didn't have a claypot so I cooked it in my LeCrueset. Delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2009

      55

      Delicious. I forgot about putting in the shiitake mushrooms with 20 mts to do and added them with all the other ingredients. I also added some minced up ginger. They ('shrooms)absorbed the sauce and were wonderful. I also cooked it in the clay pot for 1 hour at 425 degrees and then removed the lid for another 10 mts. I left the skin on the thighs. Who doesn't love crispy chicken skin. Finally I garnished it with chopped up cilantro. I'll do this one on a regular basis

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2008

      55

    Read All Reviews (5)

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    Nutritional Facts for Vietnamese Clay Pot Chicken

    Serving Size: 1 (292 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 333.5
     
    Calories from Fat 86
    26%
    Total Fat 9.6 g
    14%
    Saturated Fat 2.4 g
    12%
    Cholesterol 189.4 mg
    63%
    Sodium 1179.4 mg
    49%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 1.6 g
    6%
    Sugars 4.9 g
    19%
    Protein 48.3 g
    96%

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