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    Vietnamese Claypot Chicken #AtoZChallenge

    Yum

    Updated on January 29, 2021 By Shalini 1 Comment - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.

    Jump to Recipe·Print Recipe

    If you ask me what my favorite cuisine is, I’ll undoubtedly 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.Facepalm I know, that was how I was- a big Zero in cooking!!Free Laughing

    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

    ClayPot Chicken

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    Vietnamese Claypot Chicken
    Print Recipe
    Servings
    2 people
    Servings
    2 people
    Vietnamese Claypot Chicken
    Print Recipe
    Servings
    2 people
    Servings
    2 people
    Ingredients
    • 2 pounds Chicken legs/thighs
    • ¼ cup soy sauce
    • 1 ½ cup water
    • 2 tablespoon white vinegar
    • 1 tablespoon Lemon juice
    • 2 tablespoon vegetable oil
    • ½ cup Sugar
    • 1 Onion diced
    • 1 teaspoon chillies minced
    • 2 flakes garlic minced
    • 1 tablespoon ginger minced
    • Cilantro to garnish
    Servings: people
    Instructions
    1. Mix the soy sauce, water, white vinegar and lemon juice in a bowl and set aside.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    Share this Recipe
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    About Shalini

    Namaste! I'm Shalini, the blogger behind Something's Cooking(since 2014). I share only our best, family approved recipes with YOU because I've tried and tested every recipe published on this blog. You can find easy Keto, low-carb recipes, and authentic Indian recipes including South Indian (Kerala) foods. You can rest assured that Indian cooking will be made easy. Thanks for stopping by! I'm so happy you're here.

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    Comments

    1. Tina Basu says

      August 09, 2016 at 7:10 pm

      Great, so I don't actually need a claypot! I will try this some time soon. Haven't made any Vietnamese recipe ever though! Adding some bok choy with it would work out I guess.

      Reply

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    Hey there, I'm Shalini, food blogger and aspiring YouTuber. I live in the beautiful land of India and in my blog you can find authentic Indian recipes. I'm a Keto enthusiast and here you will also find ketogenic diet recipes for beginners.

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