Vietnamese Clay Pot Chicken Recipe

Name: Vietnamese Clay Pot Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); Marinade; 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)

Servings: persons

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)
Marinade
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)

1
Remove the skin from the chicken.
2
Mix all marinade ingredients together in a large bowl, add the chicken pieces and stir gently.
3
Cover and place in the fridge for at least three hours, but not more than 24 hours.
4
Place chicken, marinade, quartered onions, bok choy and chicken stock into the soaked clay pot, and mix gently.
5
Cover and place the clay pot into a cold oven.
6
Turn oven temperature to 360F - 375F (moderate heat).
7
Bake for 1 hour or until chicken is tender.
8
If using shiitake mushrooms, add 15 minutes before the end of cooking time.

626

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 2 lbs chicken thigh fillets, halved, 2 small yellow onions, quartered, 12 ounces baby bok choy, chopped coarsely, 1/2 cup chicken stock, and more.

Yes, Vietnamese Clay Pot 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.

That's it — enjoy your meal!

Vietnamese Clay Pot Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions