Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vietnamese Clay Pot Chicken Recipe
    Lost? Site Map

    Vietnamese Clay Pot Chicken

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

    Sort by:

    • on January 07, 2006

      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

      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

    • on December 01, 2006

      Hi Daydream, I was just about to post this recipe, then I realised I didn't need to! How scrumptious is this chicken, it just melts in your mouth. I halved the recipe, used frozen thighs and omitted the marinating step, so they went straight from the freezer to the oven. I added a bit of extra time in the pot to account for this. I was out of baby bok choy, so instead I used some spinach and green beans. I also left out the lemongrass and don't have a clay pot, just used an earthenware casserole. I noted in the AWW Great Asian Food book, where I found this recipe, that the chicken can be frozen for up to a month at the end of step 3 which is just so convenient! This is a definite keeper. I can't wait to make it again! Maybe tomorrow.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2006

      This was great! I didn't have chicken stock so I used duck stock instead. It's simple but really flavorful.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    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%

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites