Vietnamese · Dinner
Sizzling Clay Pot Chicken Rice
Vietnamese clay pot rice topped with seared chicken breast and thigh, plus shredded egg omelette for protein, simmered in caramelized fish sauce and shallot glaze until the rice base crisps against the pot. Finished with scallion, cilantro and fried garlic, served from the pot.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
607Calories
60.8gProtein
16.2gFat
45.1gCarbs
11.9gSugar
5.3gFiber
2410mgSodium
368mgChol
3.9gSat Fat
870mgPotassium
95mgCalcium
3.6mgIron
0.9mcgVitamin B12
9mgVitamin C
Goes well with
Vietnamese Lager Beer (e.g. Saigon, Tiger, Hanoi)
local
Vietnamese Iced Tea (Trà Đá)
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Toss the chicken breast and thigh pieces with cornstarch and black pepper, set aside 10 minutes.
2
Whisk
Beat the egg in a small bowl until no white streaks remain, then set aside.
3
Fry
Heat vegetable oil in a clay pot over medium-high heat, pour in egg, cook 1 minute until set, remove and shred into strips.
4
Sear
Add chicken to the pot over medium-high heat and sear 4 minutes, turning once, until golden outside.
5
Saute
Push chicken to one side, add minced garlic and sliced shallot over medium heat, saute 2 minutes until translucent.
6
Deglaze
Pour in chicken stock, fish sauce and brown sugar, scrape the pot base and simmer over medium heat.
7
Simmer
Reduce heat to medium-low, simmer chicken in sauce 8 minutes until liquid thickens and coats the meat.
8
Build
Spread cooked jasmine rice over pot base around chicken, cover and cook over low heat 6 minutes until rice crackles.
9
Rest
Turn off heat, let pot sit covered 5 minutes so rice crust firms.
10
Plate
Scatter shredded egg, sliced scallions and chopped cilantro over the top, tuck fried garlic slices on top, serve from pot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chicken breast, cut into bite-size pieces
- 5 oz140g boneless chicken thigh, cut into bite-size pieces
- 22 large eggs, beaten
- 1 1/2 cup280g cooked jasmine rice
- 4 tbsp4 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 22 shallot
- 2 tsp2 tsp cornstarch
- 2 tsp2 tsp vegetable oil
- 1/2 cup120ml chicken stock
- 44 scallions
- 2 tbsp2 tbsp cilantro, fresh
- 22 small garlic clove, for garnish
- black pepper, to taste
