Name: Clay pot chicken
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Claypot chicken; 4 clove garlic, crushed; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 tablespoon hoisin sauce; 2 tablespoon lime juice; 10cm stick (20g) fresh lemongrass, chopped finely; 800 gram chicken thigh fillets, halved; 1 large brown onion, quartered; 1 fresh long red chilli, sliced thinly; 1/2 cup (125 millilitres) chicken stock; 100 gram fresh shiitake mushrooms, halved; 4 green onions, cut into 4cm pieces; 1/2 small cabbage, cut into 6cm squares

Clay pot chicken

Clay pots are typically soaked in water for 15 to 30 minutes before cooking. The food is then placed in the pot and baked. As the pot warms it produces steam, allowing the food to lose less moisture creating a tender, flavoursome meal

Ingredients

Claypot chicken

4 clove garlic, crushed

1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon hoisin sauce

2 tablespoon lime juice

10cm stick (20g) fresh lemongrass, chopped finely

800 gram chicken thigh fillets, halved

1 large brown onion, quartered

1 fresh long red chilli, sliced thinly

1/2 cup (125 millilitres) chicken stock

100 gram fresh shiitake mushrooms, halved

4 green onions, cut into 4cm pieces

1/2 small cabbage, cut into 6cm squares

Method

Claypot chicken

1.In a large bowl, combine garlic, sauces, juice and lemongrass, add chicken; toss chicken to coat in marinade. Cover; refrigerate 3 hours or overnight.

2.Preheat oven to moderate.

3.Place chicken mixture in clay pot or 2.5 litre (10 cup) ovenproof dish with brown onion, chilli and stock; mix gently to combine. Cook, covered, in moderate oven 45 minutes. Add mushroom, green onion and cabbage to dish; cook, covered, stirring occasionally, about 15 minutes or until chicken is cooked through.

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Ingredients

Method

Claypot chicken

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