Vietnamese Clay Pot Chicken Food

VIETNAMESE CLAY POT CHICKEN

Vietnamese Clay Pot Chicken image

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

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)
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)

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

VIETNAMESE CLAY POT PORK

Vietnamese clay pot pork image

One of our everyday dish. If you don't have a clay pot, use a normal saucepan, big enough to hold about 1 1/2 lbs. pork and some sauce. I prefer pork tender loin with a bit of fat, but many people like pork shoulder or pork chops. If you use pork chops, change to about 1 3/4 - 2 lbs.

Provided by Nolita_Food

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1/4 cup sugar
2 -3 cloves garlic, minced
2 whole shallots, chopped
1 tablespoon minced ginger
1 -2 chili, chopped
2 tablespoons fish sauce (or change depending on your taste)
1 1/2 lbs pork tenderloin, cubed about 1 1/2 inch in size
1 pinch salt, to taste
1 pinch pepper
4 -6 hard-boiled eggs, peeled (optional)
1/2 cup water

Steps:

Put oil in pot or pan over medium heat, add sugar and cook, stirring frequently till it dissolves.
Add ginger, garlic, shallots, chili, cook for about 4-5 minutes Turn up the heat to high, add pork, stir till the meat has browned a little, then add water.
When it comes to a boil, lower heat to simmer.
Cut hard boil eggs in half and put into pot.
This step is optional, but the eggs will absorb all the sauce and taste heavenly!
Cover the pot and let it simmer.
I find the longer you leave it, the better it taste.
But after 30-35 minutes it's done.
Serve with cooked white rice or basmati, and that's a meal there.
Normally we just steam cabbage or water spinach for vegetables.

Nutrition Facts : Calories 327.8, Fat 13.1, SaturatedFat 2.6, Cholesterol 110.6, Sodium 836, Carbohydrate 15.1, Fiber 0.2, Sugar 12.9, Protein 35.9

CHICKEN CLAY POT

Chicken Clay Pot image

Provided by Charles Phan

Categories Soup/Stew Chicken Ginger Braise Hot Pepper Winter Soy Sauce

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

1/2 pound chicken breast, cut into 3/4-inch cubes
1/2 pound chicken thigh meat, cut into 3/4-inch cubes
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons soy sauce
2 teaspoons dark soy sauce
1/4 cup water
2 tablespoons white vinegar
1 teaspoon lemon juice
1 teaspoon white sugar
1 1/2 ounces "brown candy" sugar (found in most Asian grocery stores), broken into smaller pieces or 1/4 cup lightly packed dark brown sugar
3 tablespoons fish sauce
1 or 2 Thai chiles, minced
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and sliced into thin strips
Garnish: Two to three sprigs of cilantro

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.

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