Vietnamese Clay Pot Chicken
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 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)
-
Marinade
- 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)
directions
- 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.
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Reviews
-
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
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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.
RECIPE SUBMITTED BY
Daydream
Australia
I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my DS's GF is of Swedish origin. My little dogs are of German origin - miniature dachshunds :-) - and my DH is an NZer.
Presently my favourite cookbook is Quick and Easy Indian Cooking by Madhur Jaffrey, but that is liable to change as I often raid my library for new and interesting cookbooks.