Vietnamese Chicken Claypot with Rice - World Kitchen

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is a vegetarian alternative with a similar umami flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth offers a lower-calorie option while adding flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is more budget-friendly.

Grate about 1 tablespoon of fresh ginger.

Roll chilies between hands to loosen seeds, then prepare them for the dish.

Chop a couple of fresh limes and add to the bowl with ginger and chilies.

Add 2 tablespoons of rice wine vinegar and dark soy sauce to the bowl.

Pour in fish sauce and regular cooking oil into the mixture.

Add palm sugar to the mixture, or substitute with brown sugar if necessary.

Stir the mixture to coat the chicken breast well with the flavorings.

Place the chicken and mixture into a clay pot or casserole dish, covering it to create a closed cooking environment.

Preheat the oven to 200 degrees Celsius and place the pot inside for about 45 minutes.

Measure 1 cup of rice and add it to a pot with 2 cups of cold water.

Bring the water to a boil, then stir and cover the pot with a lid.

Reduce the heat and let it simmer until all the water is absorbed, approximately 10 to 12 minutes.

Turn off the heat and let the rice sit and steam for a couple of minutes.

Serve the chicken with rice and garnish with coriander and Vietnamese mint.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens