Recipe courtesy of Tue Nguyen
Recipe courtesy of Tue Nguyen
Watch how to make this recipe.
Clay Pot Chicken
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 2 servings as a main course or 4 servings as a first course
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1206
- Total Fat
- 35 g
- Saturated Fat
- 9 g
- Carbohydrates
- 121 g
- Dietary Fiber
- 4 g
- Sugar
- 15 g
- Protein
- 96 g
- Cholesterol
- 521 mg
- Sodium
- 2094 mg
Clay pots are naturally porous and ensure the entire chicken and its juices are cooked in two ways: with direct heat and with moisture from the circulating steam inside. In Vietnamese, they’re called nô`i đâ` and they come in a variety of sizes. Imagine this: a bite of tender chicken soaked in its juices over rice. *chef’s kiss* I served chicken clay pot with crispy rice for a pop-up and guests raved about this course. I drew inspiration from comforting co̡m ch.y, a humble Vietnamese burnt rice typically served with braised meats. Try it out with my Viral Fried Rice and a crispy fried egg.
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 2 servings as a main course or 4 servings as a first course
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1206
- Total Fat
- 35 g
- Saturated Fat
- 9 g
- Carbohydrates
- 121 g
- Dietary Fiber
- 4 g
- Sugar
- 15 g
- Protein
- 96 g
- Cholesterol
- 521 mg
- Sodium
- 2094 mg
Ingredients
Viral Fried Rice:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a 10-inch clay pot or Dutch oven- Cut the chicken thighs into 1-inch pieces, season with the salt and pepper, and set aside.
- In a 10-inch clay pot (or you can use a Dutch oven, too), melt the palm sugar over medium heat. Stir it constantly until it turns dark brown, 2 to 3 minutes.
- Once you’re happy with the color, stir in the shallot and garlic, then add the fish sauce and stir again.
- When everything is combined, add the chicken and make sure the pieces are evenly coated. Stir in half the ginger and half the scallions. Reduce the heat to a simmer over medium-low heat, cover, and cook until the chicken is fully opaque, 10 to 15 minutes.
- Stir in the rice vinegar and give the braising liquid a taste test. Adjust the seasoning with additional fish sauce or sugar to your taste.
- Remove from the heat. You can serve the chicken out of your cooking vessel. You can also transfer the chicken and juices to a large bowl. Top it with the remaining ginger and scallions. Serve with a side of fried or steamed rice.
Viral Fried Rice:
- Whisk the eggs and a few splashes of the fish sauce together. Set aside.
- In a large wok or nonstick pan over medium-high heat, heat up the vegetable oil to coat the pan. When hot add in the garlic, scallions and onions and cook until the onions just begin to brown and char in spots, about 3 minutes. Add in the Chinese sausages, stir to combine and cook 1 to 2 minutes (the sausage shouldn’t get color).
- Slide everything to one side of the pan and then add in the eggs in the open space and scrape the bottom of the pan to move the cooked eggs towards the onion mixture and let the liquid eggs continue to cook. Repeat until the eggs are cooked. Stir in the cooked white rice and season with fish sauce, soy sauce and sriracha to taste. 4 servings
