Heroic Hanoi Clay-pot Chicken


Heroic Hanoi Clay-pot Chicken
Servings: 4


1-2 large red chillies, deseeded and sliced
1 tablespoon fresh ginger, crushed
1 medium-sized onion, sliced into thin half rounds
2 tablespoons dark soy sauce
1/2 cup water
1 tablespoon rice wine vinegar
juice of 1 lemon
1 tablespoon fish sauce
1 tablespoon sesame oil
1 tablespoon brown sugar or grated palm sugar
1/2 teaspoon salt
2 tablespoons light cooking oil
3-4 chicken breasts, skinned, boned and thickly sliced
handful of bean sprouts

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100071


You don't need a clay pot to make this, but a clay pot will add an air of authenticity.  Any ovenproof dish will do, as long as you can cover it with foil or a tight-fitting lid.


Preheat oven to 180C.

Combine all ingredients except the chicken and bean sprouts in a clay pot or ovenproof casserole dish and stir until the sugar has dissolved.

Add the chicken and stir together, making sure the chicken is well coated with the marinade - there should be enough liquid to almost cover the chicken.  You may need to add some water.  Bake for 45 minutes.

Remove from the oven, cover and put the hot clay pot on a folded tea towel or wire rack so it doesn't crack.  Gently lift lid (to avoid steam burns) and add the bean sprouts.  Replace the lid to allow the sprouts to steam - they should, however, remain crunchy.

This is ready to serve and will stay warm for at least 45 minutes.

Serve with rice.



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