Welcome, my dear reader, to the world of Vietnamese cuisine where we embark on a culinary adventure like no other. I, a chef specializing in Vietnamese and Asian cuisine, am here to introduce to you my latest creation – the Vietnamese Clay Pot Chicken recipe.
As you may know, Vietnamese cuisine is all about fresh and vibrant ingredients, and this recipe is no exception. Jam-packed with a combination of flavors that will take your taste buds on an epic journey, this dish is sure to delight and satisfy every palate.
What’s unique about this recipe is that it’s made in a clay pot which gives the dish a rustic flavor and makes it visually appealing. The juicy chicken thighs fillets, yellow onions, baby bok choy, and fresh lemongrass are bathed in a rich caramel sauce infused with soy sauce, fish sauce, garlic cloves, lime juice and vinegar that makes it practically irresistible.
But what truly takes this dish to another level is the complexity of its flavors. The aromatic smell of hoisin sauce coated chicken simmering away in the clay pot with its vegetables creates an explosion of flavor that excites every sense in your body.
This dish is perfect for any occasion; whether it’s a romantic dinner with your loved one or as part of a feast for family and friends. It’s not only easy to make but also easy on the wallet, making it an affordable yet impressive crowd-pleaser.
So let us get our aprons on and get ready for an adventure into the world of traditional Vietnamese cuisine with this delicious mouth-watering Vietnamese Clay Pot Chicken recipe.
Why You’ll Love This Recipe
Listen up, my food enthusiasts! I’ve got the perfect recipe for all you Asian cuisine lovers out there. Vietnamese Clay Pot Chicken is going to take your taste buds on a ride that they will never forget. This dish has taken the culinary world by storm and for good reasons.
First of all, let’s talk about the ingredients. This dish is jam-packed with umami flavors that come from fresh lemongrass, soy sauce, hoisin sauce, and fish sauce. The combination of garlic cloves and yellow onions gives it a savory punch, while the baby bok choy adds a pleasant crunchiness. And let’s not forget the star of the dish: juicy chicken thigh fillets that are cooked to perfection in a clay pot.
Now let’s talk about the preparation process. This dish may seem complex but it’s actually quite simple to make. You start by creating a delicious caramel sauce at the bottom of your clay pot with sugar and water. Then add in your chicken pieces along with all your other ingredients before simmering it over medium heat until all the flavors meld together perfectly.
The end result is amazing! The sweet and savory flavors come together in perfect harmony and the tender chicken pieces are infused with all the aromatics and sauces used in cooking them. It pairs perfectly with steamed white rice or even smashed flying rice for a more authentic dish.
So why must you try this Vietnamese Clay Pot Chicken Recipe? It’s an explosion of flavors that you won’t find in any other chicken recipe out there. Once you’ve tasted it, trust me, you won’t be able to get it out of your head or off your tongue for months to come.
In this section, I’ll be outlining all the fresh and flavorful ingredients you’ll need to make a delicious Vietnamese Clay Pot Chicken dish. Be sure to gather all the items below before starting your cooking journey:
For the Chicken:
- 2 pounds chicken thigh fillets, boneless and skinless
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon white vinegar
- 1/2 cup water
- 1/4 cup hoisin sauce
- 2 garlic cloves, minced
- 2 stalks lemongrass, trimmed and smashed
For the Vegetables:
- 4 baby bok choy, halved lengthwise
- 1 medium yellow onion, chopped
For the Clay Pot Rice:
- 2 cups jasmine rice, rinsed and drained
- 2 cups water
- Pinch of salt
- 1 tablespoon vegetable oil
- Lime wedges
- Fresh cilantro leaves
As you can see here in the ingredient list, we will be using different sauces such as soy sauce, fish sauce and hoisin sauce. These sauces add depth of flavor and color to the dish that will keep you wanting more. The vegetables needed which are baby bok choy and yellow onions will complement the chicken and give a crunchy texture to it. Lastly, for our clay pot rice we will be using jasmine rice that cooked with simple steps that anyone can do. To add more flavors to our finished product we can top it with lime wedges and fresh cilantro leaves.
The Recipe How-To
Now that we have prepared the ingredients, it is time to start cooking our flavorful Vietnamese Clay Pot Chicken. In this section, I will provide you with a step-by-step guide on how to prepare this delicious dish.
Step 1: Caramelize the sugar
- Ingredients needed:
-1/4 cup of white sugar
-2 tablespoons of water
-Choose the right-sized clay pot for your chicken recipe.
- Place 1/4 cup of white sugar and 2 tablespoons of water in a saucepan over medium-high heat.
- Stir until the sugar dissolves.
- Leave it undisturbed until it turns into a dark amber color.
- As soon as it reaches the desired color, immediately remove the pan from the heat source to prevent burning.
- Pour the caramel into your clay pot immediately, covering the bottom of the pot.
Step 2: Sautéing
- Ingredients needed:
-2 tablespoons of vegetable oil
-1 medium yellow onion, thinly sliced
-3 garlic cloves, minced
-2 lemongrass stalks, pounded and cut into 3-inch pieces
-2 pounds chicken thigh fillets, deboned and cut into bite-sized pieces
-2 baby bok choy
- Place your clay pot on medium heat and add 2 tablespoons of vegetable oil.
- Once heated, add thinly sliced yellow onions followed by 3 minced garlic cloves and 2 lemongrass stalks.
- Sauté these ingredients for about 2-3 minutes until fragrant.
- Add 2 pounds of chicken thigh fillets and sauté for five minutes or until they are browned on all sides.
- Finally, add two baby bok choy to the clay pot.
Step 3: Making the Sauce
- Ingredients needed:
-1 tablespoon of fish sauce
-1 tablespoon of soy sauce
-2 tablespoons of hoisin sauce
-2 tablespoons of lime juice
- In a bowl, Mix 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, 2 tablespoons of hoisin sauce, and 2 tablespoons of freshly squeezed Lime juice.
Step 4: Adding Seasoning to the Chicken
- Now, it’s time to add in the sauce you have just made (#3) into clay pot where you have already sautéed the chicken and add in 1 cup of chicken stock.
- Bring the mixture to a boil and then reduce heat to low, cover with a lid and simmer for about 45 minutes until the chicken is cooked through and tender.
- The Vietnamese Clay Pot Chicken is now ready to serve over rice or cauliflower rice or with traditional Vietnamese Clay Pot Rice.
Enjoy this wonderful dish that oozes with delicious flavors that will transport you straight to Vietnam.
Substitutions and Variations
Now, let’s talk about some substitutions and variations we can make with this Vietnamese clay pot chicken recipe. You know, the beauty of a recipe is that you can always tweak it to suit your taste buds.
Firstly, for those who are vegetarian or can’t eat chicken, you can substitute the chicken thigh fillets with your preferred protein source such as tofu or mushrooms. This will still deliver the flavors and aromas of this traditional Vietnamese dish.
Secondly, for those looking for a healthier option, you can replace the chicken stock with vegetable stock. It might not be as savory, but it’s still possible to enjoy this dish without having to worry about excessive calories.
How about adding some vegetables to the mix? Instead of only using baby bok choy, why not throw in other greens such as spinach, kale or even broccoli? You could even try adding bell peppers or carrots to give your clay pot chicken an extra crunch.
If you enjoy experimenting with flavors, you can add some ginger or lime leaves into the mix for a more aromatic twist. Or if you’re more into spicy dishes, switch up the soy sauce with chili paste or sriracha sauce.
Finally, you can serve this dish with different types of rice such as Jasmine rice, Basmati rice or even Sticky rice. Each type of rice has its unique texture and flavor to complement this flavorful clay pot chicken.
Remember that cooking is an art form and there is no right or wrong way to do it. Have fun with your substitutions and variations while still keeping the essence of this dish intact!
Serving and Pairing
Oh, the joy of sharing a dish with loved ones! This Vietnamese Clay Pot Chicken Recipe is perfect for a family dinner or any get-together occasion. You can serve it with steamed rice, noodles, or even bread.
My personal favorite is to enjoy the chicken with Clay Pot Rice, also known as Com Tay Cam. The juicy flavors of the tender chicken and vegetables blend excellently with this fluffy and slightly crispy rice dish. It makes the perfect match!
If you’re looking for a side dish, I recommend Stir-Fried Baby Bok Choy. Its slightly sweet flavor and crunchy texture perfectly contrast with the savory and slightly sweet taste of the Vietnamese Clay Pot Chicken.
And if you’re feeling adventurous, pair it with Gio Lua or Cha Lua – Vietnamese ham made from pork that’s commonly used in traditional Vietnamese cuisine. They complement well with the savory flavors of the chicken.
As for beverages, try pairing this dish with a glass of Sauvignon Blanc or Riesling. Both wines’ acidity and fruitiness will help balance the savory flavors of the chicken while enhancing its refreshing zesty notes from lime juice and lemongrass.
Trust me; your taste buds will be singing praises after trying this delicious Vietnamese Clay Pot Chicken Recipe!
Make-Ahead, Storing and Reheating
Ah yes, the tricky business of make-ahead, storing and reheating. Now that you’ve mastered the art of creating a lip-smacking and flavor-packed Vietnamese Clay Pot Chicken recipe, it’s time to think about how to store and reheat it properly.
When it comes to make-ahead options, this dish can be prepared one day in advance and stored in the fridge until you’re ready to cook it. However, I prefer cooking this masterpiece fresh from scratch as the taste is unmatched.
If you do have leftovers, transfer them into an airtight container and store in the refrigerator for up to 3 days. As this recipe contains baby bok choy which is a tender green vegetable that doesn’t last long once cooked, I recommend removing them before storing the leftovers. Blot any excess moisture off your chicken with paper towels before storing. This will help prevent soggy chicken and unwanted bacteria growth.
When reheating leftovers or stored Vietnamese Clay Pot Chicken, my favorite method is on the stovetop over medium heat. You can also use an oven or microwave to reheat. First, add a splash of water or chicken stock to the pan or container with your leftover clay pot chicken; this will help keep it moist during reheating. Heat it slowly while stirring frequently until your chicken has reached your desired temperature.
Do not freeze your Vietnamese Clay Pot Chicken dish as it is best served fresh due to its delicate flavors and textures that may get compromised by freezing.
Remember, it’s important to store and reheat food properly so that it remains safe to eat while still maintaining its incredible flavor.
Tips for Perfect Results
Now, let me share with you some tips to make sure your Vietnamese Clay Pot Chicken turns out perfectly every time.
1. Don’t overcrowd the pot: When cooking in a clay pot, it’s essential not to overcrowd it with too many ingredients, or the chicken and vegetables won’t cook evenly. Be sure to choose a pot big enough for all your ingredients but not too big.
2. Use fresh ingredients: The quality of your ingredients will significantly impact the flavor of your dish. So, always use fresh lemongrass, lime juice, garlic cloves, and other components to enhance their taste.
3. Soak the clay pot before use: To prevent cracking or breaking, it’s crucial to soak the clay pot in water for about 30 minutes before using it.
4. Marinate the chicken: Marinating is an essential step when making this dish as it infuses flavor into the chicken. It’s recommended to marinate the chicken thighs with fish sauce, soy sauce, and lime juice mixture for at least 30 minutes or overnight.
5. Cook on medium heat: Cooking on medium heat and slowly simmering the chicken will help the flavors develop and ensure that everything cooks evenly throughout.
6. Don’t over-stir: When making the caramel sauce, remember not to over-stir as it can cause it to crystallize and harden.
7. Serve with rice: This dish serves best with steamed rice or clay pot rice topped with scallions or herbs like cilantro or Thai basil.
8. Pair with vegetables: Baby bok choy and yellow onions are great vegetable options but feel free to add other colorful ones like green beans, carrots or snap peas, adding texture and color contrast to your dish.
By following these tips, you’ll be well on your way to a delicious Vietnamese Clay Pot Chicken that will impress even the most discerning palates!
In conclusion, there’s nothing more satisfying than indulging in a delicious traditional Vietnamese Clay Pot Chicken meal. As a chef specializing in Vietnamese and Asian cuisine, I can attest to the fact that this recipe has all of the necessary ingredients for a mouth-watering meal. The combination of fresh lemongrass, lime juice, hoisin sauce, soy sauce, fish sauce, garlic cloves, and more, provides a perfect balance of flavors.
The clay pot is an essential element of this recipe as it slowly cooks the chicken and infuses all the flavors together. With the Charles Phan’s traditional Vietnamese Caramel Chicken recipe, you’re only one step away from discovering a new level of gastronomic pleasure. Trust me; this dish lives up to its reputation and will leave your taste buds craving for more!
To have a truly authentic Vietnamese culinary experience, you should try the Claypot Rice Recipe or some other dishes on our website. I hope this recipe article gives you a newfound appreciation for Vietnamese cuisine and encourages you to experiment with different dishes. So why wait? Head to your kitchen now and try cooking up a storm with Charles Phan’s Chicken Claypot – you won’t be disappointed!
Vietnamese Clay Pot Chicken Recipe
- 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)
- 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.