Recipe serves: 4

Vietnamese claypot chicken

Ingredients
 
1½ lbs chicken thigh meat (boneless, skinless), cut into bite-sized 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 and cut into bite-sized pieces
10 each small mushrooms, quartered
20 each sugar peas, cut into bite-sized pieces
½ each red bell pepper, cut into bite-sized pieces
4 each serrano chili
 
4 Tbsp "sweet&salty syrup"
 
½ cup chicken broth
 
1 cup basil leaves
 


Preparation steps:
  1. Marinate the chicken - in a bowl, mix the chicken, garlic, ginger, vinegar, and black pepper.
    Cover and refrigerate for at least 1 hour, or up to overnight.
  2. Heat 1 Tbsp oil in each of two claypots (divide all ingredients equally between the two pots). Saute the marinated chicken for 5 minutes until lightly browned. Stir in the Sweet & Salty Syrup and mix well.
  3. Add carrots, mushrooms, sugar peas, bell pepper, chili and chicken broth. Stir to combine and let simmer for 15 minutes.
  4. Add basil leaves and cook for an additional 3 minutes.
  5. Serve immediately.
Serving: with steamed rice.
Picture of recipe


Take note:
  • Sweet & Salty Syrup should be prepared
    ahead of time and can be stored in the
    refrigerator for several months.
    To prepare the syrup simmer 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