VIETNAMESE CLAY POT CHICKEN
courtesy of: http://appetiteforchina.com
You know how there are just some dishes that people love so much that it can cheer them up at the first sight and smell - well this is one of them for my husband. While I tend to cook more French and Spanish inspired dishes, my husband loves to cook Asian food - any region, but his cooking has been halted with his grueling travel schedule. As a result, I have been trying to learn some of his favorite dishes to have ready upon his return.
New Orleans is no stranger to Vietnamese food and culture, as we have one of the largest populations of Vietnamese residents outside of Vietnam- and I couldn't be happier about this- because I love Vietnamese food. Of course the Pho is delicious, but Vietnamese cuisine is also very sophisticated cuisine with the blending of French and Asian influence. I have some familiarity with Vietnamese flavors from visiting many local restaurants here and I decided upon this dish for the return home dinner tonight. It came out fantastic. **I substituted skinless chicken thighs in the recipe and was very happy with the turnout.
Vietnamese Clay Pot Chicken
Serves 4
- 2 pounds chicken thighs or legs, **skin-on
- 1/4 cup soy sauce
- 1 1/2 cups water
- 2 tablespoons white vinegar
- 1 tablespoon fish sauce
- 1 teaspoon lemon juice
- 2 tablespoons peanut or vegetable oil
- 1/2 cup dark brown sugar
- 1 medium onion, diced
- 2 bird’s eye chilis or other small red peppers, minced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, peeled and minced
- Cilantro springs for garnish (optional)
- Blot the chicken with paper towels to remove excess moisture.
- Combine the soy sauce, water, white vinegar, fish sauce, and lemon juice in a bowl and set aside.
- Heat the oil in a wok or large skillet over medium-high heat. Working in batches, carefully place the chicken thighs in the wok skin-side down and sear for about 5 minutes, until the skin is golden brown. Transfer to a plate and set aside.
- In a clay pot, Dutch oven, or deep skillet over medium heat, melt the brown sugar while stirring frequently to avoid scorching. When the sugar fully liquifies, immediate pour in the soy sauce mixture. Add the chicken, onions, chilis, garlic, and ginger. Bring the liquid to a boil, then reduce to a simmer and cook for 30 to 35 minutes, until the chicken is very tender and the sauce has reduced by at least half.
- Use tongs to transfer the chicken to a serving dish. Pour the sauce over the chicken, garnish with cilantro springs, and serve hot with rice on the side.
