Vietnamese · Dinner
Sizzling Clay Pot Chicken Rice
Vietnamese com ga kho to reimagined in a clay pot, featuring bone-in chicken thigh braised in a caramelized fish sauce and brown sugar glaze with ginger, garlic and scallion, served spooning-hot over steamed jasmine rice with the base rice crisped against the pot.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
520Calories
41.2gProtein
19.5gFat
47gCarbs
14.1gSugar
1.1gFiber
1531mgSodium
254mgChol
5.9gSat Fat
615mgPotassium
47mgCalcium
2.6mgIron
0.4mcgVitamin B12
6.8mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Pat the chicken thighs dry, season with black pepper, and rinse the jasmine rice under cold water until it runs clear.
2
Caramelize
Heat the vegetable oil in a clay pot over medium heat; add the brown sugar and swirl for about 2 minutes until deep amber.
3
Sear
Add the chicken skin-side down and sear over medium-high heat for 4 minutes until the skin is deep golden and sticky.
4
Braise
Add the garlic, ginger, scallion whites, fish sauce and 1/2 cup water; cover and simmer over medium-low heat for 20 minutes until the chicken is cooked through and sauce has reduced to a thick, glossy glaze.
5
Steam
In a separate pot, bring 3/4 cup water to a boil, add the rinsed rice, cover, reduce to low heat and cook for 12 minutes until the water is absorbed.
6
Rest
Remove the rice from the heat and let it sit covered for 10 minutes so the grains finish steaming and separate easily.
7
Finish
Stir the scallion greens into the chicken pot and spoon the glazed chicken and sauce over the steamed rice, letting the rice edges crisp briefly against the hot pot.
8
Plate
Transfer the rice to a shallow bowl, top with the chicken and glaze, scatter the sliced fresh chili over the top, and serve immediately while sizzling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, 1.5 bone-in chicken thighs bone-in chicken thigh, skin on
- 4 tbsp4 tbsp fish sauce
- 4 tbsp4 tbsp brown sugar
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh ginger
- 44 scallions, white and green separated
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp black pepper
- 1 cup190g jasmine rice, uncooked
- 1 1/2 cup360ml water, for the rice
- 1 cup240ml water, for braising
- 22 fresh chili, thinly sliced (optional, for garnish)
