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. 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

Print Recipe

Vietnamese Claypot Chicken

Servings

2 people

Servings

2 people

Vietnamese Claypot Chicken

Servings

2 people

Servings

2 people

Ingredients

2 pounds Chicken legs/thighs
1/4 cup soy sauce
1 1/2 cup water
2 tbsp white vinegar
1 tbsp Lemon juice
2 tbsp vegetable oil
1/2 cup Sugar
1 Onion diced
1 tsp chillies minced
2 flakes garlic minced
1 tbsp ginger minced
Cilantro to garnish

Servings: people

Instructions

Mix the soy sauce, water, white vinegar and 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.