Clay Pot Braised Chicken Thighs — Ga Nau Nam
Northern Vietnamese clay-pot chicken thigh and shiitake mushrooms braised in a dark soy and ginger broth with bamboo shoots, finished with white pepper and scallion, served over jasmine rice with cilantro and chilli.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 120g dried shiitake in hot water 10 minutes until plump, drain, slice in half, reserve 200ml soaking liquid. Slice 60g ginger into matchsticks, mince 60g shallot and 8 garlic cloves, slice 40g scallion thin and 2 chillies into rings. Rinse 200g jasmine rice until water runs clear.
Boil
Add rice to a medium pot with 360ml cold water and a pinch of salt, bring to boil over high 3 minutes, cover, reduce to lowest heat 12 minutes until grains are fluffy and tender.
Sear
Heat 2 tsp oil in a large heavy clay pot or Dutch oven over medium-high 90 seconds until shimmering. Lay 640g chicken thighs skin-side down, sear 3 to 4 minutes per side until skin turns deep mahogany. Transfer to a plate.
Saute
Add ginger, shallot, and garlic to the pot over medium heat 1 minute until fragrant, then shiitake and 200g bamboo shoots 2 minutes until shiitake edges turn glossy.
Braise
Return chicken with 1/4 cup dark soy, 1/4 cup light soy, 1/4 cup fish sauce, 2 tsp brown sugar, 1 tsp white pepper, 400ml hot water, and reserved shiitake liquid. Simmer over medium heat, cover, reduce to lowest heat 30 minutes until chicken is fork-tender.
Plate
Mound rice in deep bowls, ladle chicken, mushroom, and bamboo over with braising sauce, scatter scallion, chilli rings, and cilantro across the top, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.