Chicken and Ginger Clay Pot Recipe

Name: Chicken and Ginger Clay Pot Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons packed dark brown sugar; 3 tablespoons water; 2 ounces fresh ginger (about 1 [5-inch] piece), peeled and thinly sliced; 4 medium garlic cloves, thinly sliced; 3 tablespoons soy sauce; 2 tablespoons fish sauce; 2 tablespoons freshly squeezed lime juice (from about 1 medium lime); 3 star anise pods; 2 Thai red chiles, halved lengthwise; 12 bone-in chicken thighs (about 4 pounds), skin removed; 1 cup low-sodium chicken broth; 1 medium red onion, thinly sliced; Kosher salt; Freshly ground black pepper; Thai basil leaves or fresh cilantro leaves, for garnish; Steamed brown rice or steamed white rice, for serving

Servings: persons

3 tablespoons packed dark brown sugar
3 tablespoons water
2 ounces fresh ginger (about 1 [5-inch] piece), peeled and thinly sliced
4 medium garlic cloves, thinly sliced
3 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
3 star anise pods
2 Thai red chiles, halved lengthwise
12 bone-in chicken thighs (about 4 pounds), skin removed
1 cup low-sodium chicken broth
1 medium red onion, thinly sliced
Kosher salt
Freshly ground black pepper
Thai basil leaves or fresh cilantro leaves, for garnish
Steamed brown rice or steamed white rice, for serving

1
Place the brown sugar and water in a large clay pot or Dutch oven with a tightfitting lid over medium-high heat, stirring until the sugar dissolves.
2
Bring to a boil; add the ginger, garlic, soy sauce, fish sauce, lime juice, star anise, and chiles; and stir to combine.
3
Remove the pot from the heat and let cool to room temperature, about 30 minutes.
4
Add the chicken pieces and turn to coat in the marinade.
5
Let sit at room temperature uncovered for 1 hour, or cover and marinate in the refrigerator for up to 24 hours.
6
If covered, uncover the pot and place it over high heat.
7
Add the chicken broth and onion and bring to a boil.
8
Reduce the heat to low, cover, and simmer until the chicken is tender, about 1 hour.
9
Remove the chicken to a serving plate.
10
Increase the heat to medium and simmer vigorously until the sauce has slightly darkened in color and has reduced by about a third, about 5 minutes.
11
Taste and season with salt and pepper as needed.
12
Garnish the chicken with cilantro and serve with the sauce and steamed rice.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons packed dark brown sugar, 3 tablespoons water, 2 ounces fresh ginger (about 1 [5-inch] piece), peeled and thinly sliced, 4 medium garlic cloves, thinly sliced, and more.

Yes, Chicken and Ginger Clay Pot Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!