Chicken: Vietnamese Chicken and Rice in a Clay Pot

posted by Terrytx 02-24-100 11:27 AM

* Exported from MasterCook *
Chicken and Rice in a Clay Pot
Recipe By :Dave De Witt, Mary Jane Wilan and Melissa T. Stock
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 shallots, minced
2 tablespoons minced garlic
1 tablespoon minced ginger
2 pounds chicken parts
1 tablespoon fish sauce (nam pla)
1 tablespoon soy sauce
2 tablespoons vegetable oil
1/4 teaspoon ground pepper
3 cups water
3 fresh Thai chiles, seeded and chopped, or substitute other small, hot chiles
8 black mushroom caps, soaked, drained, and halved (retain drained liquid)
2 cups long-grain rice
Vietnamese Dipping Sauce (nuoc cham)

Place the shallots, garlic and ginger in a motor and pound into a paste. Disjoint the chicken and palce it in a large bowl. Add the paste, fish sauce, and the soy sauce to the chicken, coat well, and place in the refrigerator to marinate for 1 hour.

Heat the oil in a large skillet over medium heat. Scrape the excess marinade from the chicken and save. Cook a few pieces of chicken at a time, until browned on all sides, removing them from the pan as they are done.

When all of the chicken is done, add the reserved marinade, ground pepper, water, chiles, and reserved mushroom liquid to the skillet, and bring to a boil. Arrange chicken pieces in a braising pot, and pour in the mushroom/chile mixture. Cover the pot and simmer until chicken is tender, about 20 minutes. When chicken is done, remove it from the pot and allow to cool.

When chicken is cool enough to handle, remove the skin, cut the meat from the bones, and tear it into thick shreds. Set aside.

Skim the excess fat from the liquid and add the rice and mushrooms to the pot. Bring the mixture to a boil, then reduce the heat, and cook over low heat until the liquid is nearly absorbed. Stir in the chicken, cover and cook 10 minutes. Turn off the heat and let stand for another 15 minutes. Serve the chicken and rice with nuoc cham.

Source: "Hot & Spicy Southeast Asian Dishes"

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line