Serves 8
70 min
Deluxe Vietnamese Clay Pot Chicken
Recipe GLPRb0fa968241c53d
A fragrant and deeply flavorful Vietnamese clay pot dish featuring tender chicken thighs braised with aromatic garlic, ginger, and shallots, combined with fresh seasonal vegetables and jasmine rice all cooked together in one pot. The dish is enriched with fish sauce and warming cinnamon, creating layers of umami and complexity. Topped with fresh scallions and cilantro for brightness.
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Ingredients
4 boneless, skinless chicken thighs, cut into 2-inch pieces
3 tablespoons fish sauce
3 cloves garlic, minced
1 tablespoon minced ginger
1 shallot, minced
1 tablespoon granulated sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup water
1 carrot, sliced into thin discs
10 spears asparagus, sliced diagonally into 1-inch pieces
8 shiitake mushrooms, sliced
1 pound baby bok choy, cut into quarters
2 3/4 cups jasmine rice
2 cups low-sodium chicken broth
1/2 teaspoon ground cinnamon
3 scallions, sliced
1/2 cup fresh cilantro leaves, chopped
Directions
In a small bowl, whisk together the fish sauce, minced garlic, ginger, shallot, sugar, salt, and black pepper. Add 3/4 cup water to create a marinade base.
Place the chicken thigh pieces in a separate bowl and pour the marinade over them. Stir well to coat all pieces evenly. Let rest for at least 10 minutes while you prepare the vegetables.
Rinse the jasmine rice under cool water until the water runs mostly clear, then drain well.
Prepare all vegetables: slice the carrot into thin discs, cut asparagus diagonally into 1-inch pieces, slice the shiitake mushrooms, cut bok choy into quarters, and slice the scallions.
Heat a clay pot or large heavy-bottomed pot over medium heat. Add the marinated chicken pieces along with all the marinade liquid to the pot.
Bring the chicken to a simmer and cook for 15 minutes, stirring occasionally, until the chicken begins to turn opaque on the outside.
Add the drained jasmine rice, chicken broth, and ground cinnamon to the pot. Stir everything together to distribute the rice evenly. Increase the heat to bring the liquid to a boil.
Once boiling, reduce heat to low, cover the pot, and cook for 15 minutes without lifting the lid.
After 15 minutes, carefully remove the lid and add the carrot, asparagus, shiitake mushrooms, and bok choy on top of the rice and chicken. Stir gently to distribute the vegetables.
Cover the pot again and continue cooking on low heat for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F, the rice is tender, and the vegetables are cooked through.
Remove from heat and let rest for 3-5 minutes with the lid on. Remove the lid and check that all ingredients are cooked through.
Gently fluff the rice and chicken mixture with a fork. Top with sliced scallions and fresh cilantro. Serve directly from the pot.
