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
- 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
- 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.
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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.