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.

No additional tips available.

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

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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.

Vietnamese Clay Pot Chicken

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