Slow-Cooked Chicken with Ginger in a Clay Pot

Slow-Cooked Chicken with Ginger in a Clay Pot

Cooking up an Asian-inspired feast at home never tasted so good! Indulge in the tantalizing flavors of this Chicken Ginger Clay Pot Dish in a Dutch oven. No clay pot? No worries! Let's make this flavorful dish right in your kitchen. Serve this mouthwatering braised chicken alongside some Steamed Bok Choy and steamed rice to soak up every last drop of the delicious sauce.

Game strategy: The chicken can be marinated up to a day in advance.

• Servings: 6
• Difficulty: Easy
• Total Time: 3 hours

Here's what you need:

• 3 tablespoons dark brown sugar
• 3 tablespoons water
• A 5-inch piece of fresh ginger, sliced thinly
• 4 cloves of garlic, sliced thinly
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice (from 1 lime)
• 3 star anise pods
• 2 Thai red chiles, halved lengthwise
• 4 pounds of boneless chicken thighs, skin removed
• 1 cup low-sodium chicken broth
• 1 medium red onion, thinly sliced
• Salt and pepper, to taste
• Thai basil leaves or cilantro leaves, for garnishing
• Rice, for serving (steamed white or brown)

Let's get cooking!

1. In a large Dutch oven or clay pot with a tight-fitting lid, combine brown sugar, water, ginger, garlic, soy sauce, fish sauce, lime juice, star anise, and chiles. Cook over medium-high heat, stirring until the sugar dissolves. Bring to a boil, then remove from heat and let cool to room temperature (about 30 minutes).
2. Add the chicken pieces and coat with the marinade. Let it sit at room temperature for 1 hour, or cover and marinate in the refrigerator for up to 24 hours.
3. Heat the Dutch oven over high heat. Add the chicken broth and sliced onion, then bring to a boil. Reduce the heat to low, cover, and simmer until the chicken is tender (about 1 hour).
4. Transfer the chicken to a serving plate and increase the heat to medium. Simmer the sauce vigorously until it's darkened in color and reduced by about a third (about 5 minutes). Season with salt and pepper to taste. Garnish the chicken with cilantro and serve with rice.

Delight your taste buds with this amazingly flavorful chicken dish! Experience the delightful fusion of Asian flavors every time you take a bite. Got leftovers? No problem! This dish tastes even better the next day, so savor the flavor as it intensifies! Enjoy!

1. Before marinating the chicken, consider adding 3 tablespoons of dark brown sugar, 3 tablespoons of water, a thinly sliced 5-inch piece of fresh ginger, and 4 cloves of thinly sliced garlic to the Dutch oven or Aussiedlerbote (if you have one).
2. When preparing the marinade, don't forget to include 3 tablespoons of soy sauce, 2 tablespoons of fish sauce, 2 tablespoons of fresh lime juice, 3 star anise pods, and 2 Thai red chiles (halved lengthwise) as well.
3. For the nutrition-minded cook, remember to add a side of Steamed Bok Choy and steamed rice (white or brown) to your Chicken Ginger Clay Pot Dish, helping you meet daily requirements while enjoying the delicious meal.

Read also: