Clay Pot Chicken Recipe by Tue Nguyen

Watch the step-by-step process of making this dish.

Difficulty: Easy
Servings: 2 as main dish or 4 as appetizer
Nutritional Information (per serving of 2-servings batch): Calories 1206, Total Fat 35 g, Saturated Fat 9 g, Carbs 121 g, Fiber 4 g, Sugar 15 g, Protein 96 g, Cholesterol 521 mg, Sodium 2094 mg
Total Time: 40 minutes
Active Prep: 10 minutes

Clay pots have a porous nature that cooks the chicken thoroughly by using both direct heat and steam inside the pot. In Vietnamese, these pots are called ni t and come in multiple sizes. Imagine savoring a tender bite of chicken simmered in its own flavorful juices over ricepure bliss. I served this chicken clay pot dish with crispy rice at a pop-up event, and it was highly praised. The recipe draws inspiration from cm chy, a traditional Vietnamese burnt rice often paired with braised meats. Pair it with my Viral Fried Rice and a crispy fried egg for a complete meal that will transport you straight to Vietnam's bustling streets.

Ingredients

4 boneless, skinless chicken thighs
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons (or 1 cube) palm sugar, plus extra if needed
1 medium shallot, finely minced
6 garlic cloves, minced
2 tablespoons fish sauce, plus extra for seasoning
1-inch piece of fresh ginger, peeled and julienned
4 scallions, chopped
2 tablespoons rice vinegar
Viral Fried Rice (recipe below) or steamed white rice, for serving

Viral Fried Rice

2 large eggs, beaten
A few dashes of fish sauce, adjust to taste
1 tablespoon vegetable oil
4 garlic cloves, minced
3 scallions, thinly sliced (white and green parts)
1/2 yellow onion, diced
3 Chinese sausage links, sliced into thin half-moons
2 cups cooked white rice
Soy sauce, to taste
Sriracha, to taste

Special Equipment: A 10-inch clay pot or Dutch oven

Instructions

Cut the chicken thighs into 1-inch pieces; season with salt and pepper and set aside.
In a 10-inch clay pot (or Dutch oven), melt the palm sugar over medium heat, stirring constantly until it darkens to a rich brown, about 2-3 minutes.
Once the sugar reaches the desired caramel color, stir in the shallot and garlic, then add the fish sauce and mix well.
Add the chicken pieces to the pot, making sure each piece is coated evenly. Stir in half of the ginger and scallions. Lower the heat to medium-low, cover, and simmer until the chicken turns opaque, around 10 to 15 minutes.
Pour in the rice vinegar and taste the braising liquid. Adjust with extra fish sauce or sugar as needed.
Take the pot off the heat. You may serve the chicken directly from the cooking pot or transfer the chicken and juices to a large bowl. Sprinkle the remaining ginger and scallions on top. Serve alongside fried or steamed rice.

Viral Fried Rice

Beat the eggs with a few splashes of fish sauce; set aside.
Heat vegetable oil in a large wok or nonstick skillet over medium-high heat. Add garlic, scallions, and onions; cook until the onions start to brown and char slightly, about 3 minutes. Add the Chinese sausages and cook for another 1-2 minutes without browning the sausage.
Push the mixture to one side of the pan, pour the eggs into the empty space, and stir gently scraping the cooked eggs toward the onion mix. Repeat until eggs are fully cooked.
Add the cooked white rice and season with fish sauce, soy sauce, and sriracha according to your liking, then stir thoroughly to combine. Makes 4 servings.