Recipe serves: 4-6

Vietnamese claypot chicken

1-1½ lbs chicken thigh meat, bite size pieces
1 Tbsp garlic, minced
2 Tbsp ginger, minced
1 tsp rice vinegar
¼ tsp black pepper
2 Tbsp oil
2 each large carrots, peeled, bite size pieces
10 each small mushrooms, cut into quarters
20 each sugar peas, bite size pieces
½ each red bell pepper, bite size pieces
4 each serrano chili
4 Tbsp "sweet&salty syrup"
½ cup chicken broth
1 cup basil leaves

Preparation steps:
  1. Marinade the chicken with the garlic, ginger, vinegar and black pepper. Refrigerate for an hour to over night.
  2. Heat the oil in 2 clay pot. (divide all ingredients into the 2 clay pots equally)
  3. Sauté the marinated chicken for 5 minute and add the "sweet&salty syrup".
  4. Add carrots, mushroom, sugar peas, bell pepper, chili and chicken broth. Mix well and cook for 15 minutes.
  5. Add basil leaves and cook additional 3 minutes.
  6. Serve immediately.
Serving: with steamed rice.
Picture of recipe

Take note!
  • The "sweet&salty syrup" is made
    ahead of time. This syrup can be
    refrigerated for a few months.
    To prepare the syrup cook 3 sticks of
    "Brown sugar in pieces" made by
    "Thousand sails" (total weight 8 oz)
    with ¾ cup fish sauce of the "Three
    crabs" brand. Cook for 30 minutes.
    This process creates strong and
    unpleasant odor (another good reason
    to make it ahead of time).

Related recipe:
  1. steamed rice