Ginger Claypot Chicken Recipe

Name: Ginger Claypot Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 tablespoons plus 2 teaspoons sugar; 1/3 cup plus 1/4 cup hot water; 2 tablespoons vegetable oil; 2 Thai red chiles, chopped, or 1 teaspoon crushed red pepper; 1 garlic clove, minced; One 4-inch piece of fresh ginger, peeled and cut into slivers; 1 pound skinless, boneless chicken thighs, cut into 3-by-1-inch pieces; 1 1/2 tablespoons Asian fish sauce; 1/4 teaspoon salt; 1 small onion, cut into thin wedges; 2 scallions, cut into 2-inch lengths; 6 cilantro sprigs, cut into 1-inch lengths

Servings: persons

2 tablespoons plus 2 teaspoons sugar
1/3 cup plus 1/4 cup hot water
2 tablespoons vegetable oil
2 Thai red chiles, chopped, or 1 teaspoon crushed red pepper
1 garlic clove, minced
One 4-inch piece of fresh ginger, peeled and cut into slivers
1 pound skinless, boneless chicken thighs, cut into 3-by-1-inch pieces
1 1/2 tablespoons Asian fish sauce
1/4 teaspoon salt
1 small onion, cut into thin wedges
2 scallions, cut into 2-inch lengths
6 cilantro sprigs, cut into 1-inch lengths

1
1. In a small heavy saucepan, cook 2 tablespoons of the sugar over moderate heat until bubbling and beginning to brown around the edges, 4 minutes. Gradually stir in 1/3 cup of the hot water and simmer for 3 minutes to dissolve the caramel. Remove from the heat.
2
2. Heat the oil in a medium Chinese clay pot or in a casserole. Add the chiles, garlic and half of the ginger and stir-fry over moderate heat until fragrant, about 20 seconds. Add the chicken, fish sauce, salt and the remaining 2 teaspoons of sugar and stir until the chicken turns white, 3 to 4 minutes. Add the onion wedges, the remaining 1/4 cup of hot water and the caramel sauce and bring to a boil. Cover, reduce the heat to low and simmer until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Add the scallions and cook for 3 minutes longer. Stir in the remaining ginger and remove the pot from the heat.
3
Garnish with the cilantro and serve over rice
4
Notes
5
One Serving 245 cal, 11 gm fat, 2.1 gm saturated fat, 12 gm carb, 1 gm fiber.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tablespoons plus 2 teaspoons sugar, 1/3 cup plus 1/4 cup hot water, 2 tablespoons vegetable oil, 2 Thai red chiles, chopped, or 1 teaspoon crushed red pepper, and more.

Yes, Ginger Claypot Chicken 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.

Ginger Claypot Chicken

How did you like this recipe?

Frequently Asked Questions