CLAY HOTPOT RECIPES

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VIETNAMESE CLAY POT CHICKEN RECIPE - FOOD.COM



Vietnamese Clay Pot Chicken Recipe - Food.com image

This is a delicious and well known Vietnamese dish which you can prepare in your own home. Many traditional Vietnamese recipes are prepared in a clay pot, which is first soaked in water before being placed in a cold oven. As the pot heats up in the oven, tiny water particles are released, causing a pressure-steaming effect to cook the food. The result? Intensified flavour and tenderness, retention of nutrients and vitamins, and a wonderful aroma when the lid is removed. If using your clay pot for the first time, submerge it and the lid overnight in cold water, then proceed with the recipe. Thereafter the pot and lid need only be soaked for 15 minutes prior to using. It is important to use an unglazed clay pot, not a terra cotta baking pot with glazed interior and unglazed exterior. When removing the hot clay pot from the oven, always set it on a cloth pad or towel rather than a cold surface, or the sudden change in temperature may crack the pot. Preparation time for this recipe does not include soaking the pot or the time needed to marinate the chicken.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 15

2 lbs chicken thigh fillets, halved
2 small yellow onions, quartered
12 ounces baby bok choy, chopped coarsely
1/2 cup chicken stock
4 ounces fresh shiitake mushrooms, halved (optional)
4 garlic cloves, crushed
1 tablespoon vietnamese fish sauce, plus
1 teaspoon vietnamese fish sauce
1 tablespoon soy sauce, plus
1 teaspoon soy sauce
1 tablespoon hoisin sauce, plus
1 teaspoon hoisin sauce
2 tablespoons lime juice, plus
2 teaspoons lime juice
2 tablespoons finely chopped fresh lemongrass (white part only)

Steps:

  • Remove the skin from the chicken.
  • Mix all marinade ingredients together in a large bowl, add the chicken pieces and stir gently.
  • Cover and place in the fridge for at least three hours, but not more than 24 hours.
  • Place chicken, marinade, quartered onions, bok choy and chicken stock into the soaked clay pot, and mix gently.
  • Cover and place the clay pot into a cold oven.
  • Turn oven temperature to 360F - 375F (moderate heat).
  • Bake for 1 hour or until chicken is tender.
  • If using shiitake mushrooms, add 15 minutes before the end of cooking time.

Nutrition Facts : Calories 333.5, FatContent 9.7, SaturatedFatContent 2.4, CholesterolContent 189.5, SodiumContent 1179.5, CarbohydrateContent 11.8, FiberContent 1.6, SugarContent 5, ProteinContent 48.4

THE ULTIMATE GUIDE TO HOT POT AT HOME | MADE WITH LAU



The Ultimate Guide to Hot Pot at Home | Made With Lau image

Learn everything you need to host your own hot pot celebration in the comfort of your home!

Provided by Made With Lau

Total Time 90 minutes

Prep Time 90 minutes

Cook Time 0 minutes

Yield 12

Number Of Ingredients 46

2 lb beef flank
1 lb chicken breast
1 lb pork chop
2 lb tilapia fish fillets
1.5 lb shrimp
1.5 lb squid
1 lb firm tofu
4 oz dried vermicelli noodles
1 lb spinach
1 lb Chinese broccoli
0.5 lb seafood mushroom
0.5 lb king oyster mushroom
1.5 lb daikon
0.25 tsp salt
white pepper
1 tsp cornstarch
2 tbsp water
0.5 tsp baking soda
0.5 tsp water
0.5 tsp salt
0.5 tsp baking soda
2 tsp cornstarch
1 tbsp water
4 tbsp light soy sauce
1 tbsp Shacha sauce
1 tbsp olive oil
0.5 tbsp sesame oil
4 tbsp oyster sauce
1 tsp salt
1 tsp sugar
1 tsp chicken bouillon
0.5 tsp chili oil
4 tbsp boiled water
4 pieces cilantro
4 pieces green onion
ginger
dried mandarin orange peel
0.5 tsp white pepper
1 tsp chicken bouillon
1 tsp salt
1 tsp sugar
3 tbsp cornstarch
1 egg
5 tbsp water
1 tsp sesame oil
1 tsp olive oil

Steps:

  • Partially frozen is significantly easier to cut into thin slices, since it holds its shape when you cut it.
  • Wash and rinse your vegetables / mushrooms. If you're using tofu (make sure it's firm), then cut it into cubes.
  • Before my dad starts cutting meat (or anything), he usually puts a towel underneath the cutting board so it's more stable. Speaking from decades of experience, this helped him avoid many cuts (but not all) in the kitchen.
  • This is much clearer in the video, but here are my dad's steps to preparing fresh squid for hot pot:
  • We'll cut our about half of our tilapia fillets into ~1 cm slices, and marinate it with salt, cornstarch, water, and white pepper (to taste).
  • My dad's epic homemade fish balls deserve their own recipe page (will be live soon).
  • All we need to do is peel our daikon, cut it in half, and then cut it up into about 1 cm slices. We'll start boiling our hot pot broth with daikon, and then eat it at the end after it's soaked up all of the delicious flavors from the other foods.
  • For my dad's dipping sauce, we'll be mixing light soy sauce, Shacha sauce, olive oil, sesame oil, oyster sauce, salt, sugar, chicken bouillon, chili oil, and boiled water.

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