I am back with my favorite cuisine- Chinese!
One of those dishes which I always like to have in a Chinese restaurant, Vietnamese Clay Pot Chicken, 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 both mild or spicy, just add crushed Thai chilly.
Adapted from: Appetite for China
- 2 pounds chicken thighs or legs, skin-on
- 1/4 cup soy sauce
- 1 1/2 cups water
- 2 tablespoons white vinegar
- 1 tablespoon fish sauce
- 1 teaspoon lemon juice
- 2 tablespoons peanut or vegetable oil
- 1/2 cup dark brown sugar
- 1 medium onion, diced
- 2 bird’s eye chilis or other small red peppers, minced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, peeled and minced
- Cilantro springs for garnish (optional)
Mix the soy sauce, water, white vinegar, fish sauce, and lemon juice in a bowl and set aside.
Heat the oil in a wok or large skillet over medium-high heat. Place the chicken thighs in the wok skin-side down and sear for about 5 minutes, until the skin is golden brown. Transfer to a plate and set aside.
In a deep skillet over medium heat, melt the brown sugar while stirring frequently to avoid scorching. When the sugar fully liquified, immediate pour in the soy sauce mixture. Add the chicken, onions, chilis, 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.
- Chinese Cuisines (mxie1.wordpress.com)