Claypot Chicken

If you ask me what my favorite cuisine is, I’ll without a doubt say Chinese! Yeah, and not Indian.  And my favorite among them is Honey glazed Crispy Prawns. The day I cook Prawns like that, I’ll consider myself as a Chef. For now, I’m just an amateur.

When I started to cook Chinese, I had a misconception that all Chinese recipes had “Corn flour” as one of the main ingredients. I know, that was how I was- a big Zero in cooking!!

Introducing to you, Vietnamese Clay Pot Chicken, which doesn’t actually need a traditional clay pot. Well, as you might have guessed, I came to know that only now 🙁

This definitely tastes yummy, but if you prefer to make this dish mild or spicy, add crushed Thai chilly.

Adapted from: Appetite for China

Ingredients:

Chicken thighs or legs, skin-on- 2 pounds, soy sauce – 1/4 cup, water- 1 1/2 cups, white vinegar- 2 tbsp, lemon juice- 1 tbsp, peanut or vegetable oil- 2 tsbp, sugar- 1/2 cup, onion diced- 1, bird’s eye chilis or other small red peppers, minced- 2, garlic, minced- 2 flakes, ginger, peeled and minced- 2 tbsp, Cilantro springs for garnish (optional)

Method:

Mix the soy sauce, water, white vinegar nd lemon juice in a bowl and set aside.

Heat the oil in a wok over medium-high heat. Place the chicken thighs in the wok and sear for about 5 minutes, until the skin is golden brown. Transfer to a plate and set aside. Meanwhile, place skillet over medium heat, melt the brown sugar while stirring frequently to avoid scorching. When the sugar fully liquefied, immediate pour in the soy sauce mixture. Add the chicken, onions, chilies, garlic, and ginger. Bring the liquid to a boil, then simmer and cook uncovered for 30 to 35 minutes, until the chicken is very tender and the sauce has reduced by at least half.

Transfer only the chicken to a serving dish and then pour the sauce over the chicken, garnish with cilantro springs, and serve hot with rice on the side.

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