Vietnamese · Dinner
Sizzling Clay Pot Chicken Rice (Low-Calorie)
Vietnamese-style clay pot chicken rice built with chicken thigh braised in a light caramel-fish sauce glaze over jasmine rice, finished under high heat for a crisp bottom crust. Ginger, garlic and scallion carry the aroma while cooking oil and sugar are trimmed sharply to keep the dish under 400 calories.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
392Calories
38.2gProtein
11.8gFat
34.1gCarbs
6.9gSugar
1.6gFiber
1180mgSodium
168mgChol
3.1gSat Fat
540mgPotassium
42mgCalcium
2.4mgIron
0.5mcgVitamin B12
4.2mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Trim the chicken thigh of visible fat and cut into bite-size pieces. Mince the garlic and ginger; slice the scallion, separating white and green parts.
2
Sear
Heat the vegetable oil in a small clay pot over medium-high heat for 2 to 3 minutes per side until chicken pieces are lightly browned.
3
Bloom
Add garlic, ginger, and scallion whites; cook over medium heat for 30 seconds until fragrant and the raw smell fades.
4
Braise
Stir in the fish sauce, brown sugar, soy sauce, black pepper, and chicken stock; simmer over medium-low heat for 10 minutes until chicken is cooked through and sauce reduces to a glaze.
5
Build
Spread cooked jasmine rice across the pot base, then spoon the glazed chicken and sauce over the rice.
6
Crisp
Cover and cook over medium-high heat for 4 to 5 minutes, listening for a faint crackling sound, until the rice base forms a golden crust.
7
Rest
Remove from heat and let stand covered for 10 minutes so the crust sets.
8
Plate
Scatter scallion greens and cilantro over the top and serve the clay pot rice straight from the pot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g, boneless, skinless chicken thigh
- 1 1/2 cup280g jasmine rice, cooked
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 22 scallion
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp soy sauce
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp black pepper
- 1/2 cup120ml low-sodium chicken stock
- 2 tsp2 tsp cilantro leaves, for garnish
