Jason King
AmyHuangVietnamese Clay Pot Chicken
December 11th 2011 08:04
A big part of my life has been missing, not having the time to scratch myself let alone cook a meal has been killing me and making me quite depressed, as well as slightly rounder from eating too much lazy take away meals while on the road for work.
I am sometimes working up to 60hrs a week and when I am home I am so exhausted I don't want to do anything besides veg out. My email got up to 1000 in the trash with over 100 important messages in the Inbox. But this weekend I had no responsibility and time on my hands to catch up on articles and to cook my little heart out.
And so last night I whipped this up for the flatmate and I before we went on a mission to find houses decorated in Christmas lights. Funnily enough my flatmate knew of a street that gets sealed off and the entire street gets covered from lawn to fireplace with lights - it was spectacular and it actually raises decent money for charity. A sensational cause and so much fun to ooh and aah at the lights. But I am totally getting off track. Vietnamese Chicken was actually close to a Teiryaki chicken but unique in its own right. The original recipe I have says to use chicken thighs but I could not get any so I used chicken thigh fillets instead and I think due to using the fillets there wasn't enough in the pan meatwise and the bones would have delivered some more sensational flavouring but never the less it was divine to eat. I also exchanged shiitake mushrooms for standard mushrooms as could not locate any shiitake.
Using the thighs this would serve 4 but using the thigh fillets (5) it would serve three comfortably, I would suggest for 4 people I would use 7 or 8 thigh fillets.
YOU WILL NEED:
1/4 cup (60 ml) dark soy sauce
1/2 (120 ml) cup water
2 tablespoons white vinegar
1 teaspoon lemon juice
1 teaspoon white sugar
3 tablespoons cooking oil
4 chicken thighs (OR 7 TO 8 THIGH FILLETS)
1/2 cup (85 g) packed dark brown sugar
1 teaspoon fish sauce
1 Thai chilli, minced
2 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
1 medium red onion, thinly sliced
4 to 5 fresh shiitake mushrooms, destemmed and halved (OR EXCHANGE WITH NORMAL MUSHROOMS)
Serve with rice on the side
YOU WILL NEED TO:
1) Combine the soy sauce, water, white vinegar, lemon juice, and sugar in a bowl and set aside.
2) Heat 2 tablespoons oil in a wok on medium-high heat. Carefully place chicken thighs in the wok and sear until golden brown, about 7 minutes on each side (for thigh fillets I recommend 5mins each side).
3) While the chicken is searing, melt brown sugar in the clay pot over medium heat, stirring frequently to avoid scorching.
4) When sugar comes to a full boil, slowly add fish sauce. Add the soy sauce mixture, Thai chilli, garlic, and ginger.
5) When the chicken is done searing, carefully remove from wok and place into clay pot. Cover with lid and bring liquid to a simmer.
6) In the same wok, add remaining tablespoon of oil and stir-fry onions and shiitakes. When onions are caremelized and mushrooms are cooked, about 6 to 7 minutes, transfer to clay pot. Simmer covered until chicken is cooked through, about 20 to 25 minutes from this point.
7) When chicken is cooked, add salt and pepper to the liquid to taste. Remove from heat carefully and serve immediately with rice and don't forget to be generous with the sauce
. I recommend a chilled Rose with this one.
This could easily be cooked in a heavy pot also, the clay is great but not a necessity.
Stay well people!!
Original recipe is with thanks to appetiteforchina.com
I am sometimes working up to 60hrs a week and when I am home I am so exhausted I don't want to do anything besides veg out. My email got up to 1000 in the trash with over 100 important messages in the Inbox. But this weekend I had no responsibility and time on my hands to catch up on articles and to cook my little heart out.
And so last night I whipped this up for the flatmate and I before we went on a mission to find houses decorated in Christmas lights. Funnily enough my flatmate knew of a street that gets sealed off and the entire street gets covered from lawn to fireplace with lights - it was spectacular and it actually raises decent money for charity. A sensational cause and so much fun to ooh and aah at the lights. But I am totally getting off track. Vietnamese Chicken was actually close to a Teiryaki chicken but unique in its own right. The original recipe I have says to use chicken thighs but I could not get any so I used chicken thigh fillets instead and I think due to using the fillets there wasn't enough in the pan meatwise and the bones would have delivered some more sensational flavouring but never the less it was divine to eat. I also exchanged shiitake mushrooms for standard mushrooms as could not locate any shiitake.
Using the thighs this would serve 4 but using the thigh fillets (5) it would serve three comfortably, I would suggest for 4 people I would use 7 or 8 thigh fillets.
YOU WILL NEED:
1/4 cup (60 ml) dark soy sauce
1/2 (120 ml) cup water
2 tablespoons white vinegar
1 teaspoon lemon juice
1 teaspoon white sugar
3 tablespoons cooking oil
4 chicken thighs (OR 7 TO 8 THIGH FILLETS)
1/2 cup (85 g) packed dark brown sugar
1 teaspoon fish sauce
1 Thai chilli, minced
2 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
1 medium red onion, thinly sliced
4 to 5 fresh shiitake mushrooms, destemmed and halved (OR EXCHANGE WITH NORMAL MUSHROOMS)
Serve with rice on the side
YOU WILL NEED TO:
1) Combine the soy sauce, water, white vinegar, lemon juice, and sugar in a bowl and set aside.
2) Heat 2 tablespoons oil in a wok on medium-high heat. Carefully place chicken thighs in the wok and sear until golden brown, about 7 minutes on each side (for thigh fillets I recommend 5mins each side).
3) While the chicken is searing, melt brown sugar in the clay pot over medium heat, stirring frequently to avoid scorching.
4) When sugar comes to a full boil, slowly add fish sauce. Add the soy sauce mixture, Thai chilli, garlic, and ginger.
5) When the chicken is done searing, carefully remove from wok and place into clay pot. Cover with lid and bring liquid to a simmer.
6) In the same wok, add remaining tablespoon of oil and stir-fry onions and shiitakes. When onions are caremelized and mushrooms are cooked, about 6 to 7 minutes, transfer to clay pot. Simmer covered until chicken is cooked through, about 20 to 25 minutes from this point.
7) When chicken is cooked, add salt and pepper to the liquid to taste. Remove from heat carefully and serve immediately with rice and don't forget to be generous with the sauce
. I recommend a chilled Rose with this one.This could easily be cooked in a heavy pot also, the clay is great but not a necessity.
Stay well people!!
Original recipe is with thanks to appetiteforchina.com
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Comment by K @ the Lair