Best Somen In A Clay Pot With Chicken And Eggplant Recipes

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CARAMELIZED CLAYPOT CHICKEN



Caramelized Claypot Chicken image

Cooking in a clay pot is one of the most popular methods in Vietnam. This dish, a dry braise, uses fish sauce and sugar to create a delicious combination of salty, sweet, and spicy flavors. (This recipe can be doubled or even tripled for a crowd.) Reprinted with permission from The Slanted Door by Charles Phan, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.

Provided by Charles Phan

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 11

8 ounces light brown palm sugar or light brown sugar
5/8 cup fish sauce
2 tablespoons canola oil
2 medium shallots, sliced lengthwise into rings
2 Thai chilies, halved
1-inch piece fresh ginger, peeled and julienned
1/2 cup Caramel Sauce
Freshly ground black pepper
9 ounces boneless, skinless chicken thighs, cut into chunks
Cilantro, for garnish
Steamed jasmine rice, for serving (optional)

Steps:

  • For the caramel sauce: In a medium saucepan, melt the sugar with fish sauce over medium-low heat, about 10 to 12 minutes.
  • For the chicken: Heat the oil in a shallow claypot or sauté pan over medium heat. Add the shallots, chilies, ginger, ½ cup of caramel sauce, and plenty of freshly ground black pepper; bring to a boil. Continue cooking to reduce slightly, about 4-5 minutes, then add the chicken. Turn the heat down and simmer, stirring occasionally until the chicken is cooked through, about 20 minutes.
  • Garnish with cilantro and serve with steamed jasmine rice (optional).

CHICKEN WITH 40 CLOVES OF GARLIC IN A CLAY POT



Chicken with 40 Cloves of Garlic in a clay pot image

I found this recipe in Consumer Guide to Clay Cookery. Though it sounds like a lot of garlic - the peeled cloves cook into sweet, mellow nuggets of flavor - great to spread on crusty french bread. The chicken cooks up moist and tender. This recipe is cooked in a clay pot that must be soaked in cold water for 15 minutes and is placed in a cold oven to start.

Provided by Herb Lady

Categories     Chicken

Time 1h45m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
40 cloves garlic, whole,peeled
1/4 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon crumbled sage leaf
4 -4 1/2 lbs whole frying chickens
1 tablespoon lemon juice
salt
pepper
sliced French bread

Steps:

  • Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain.
  • Line bottom and sides of cooker with parchment paper.
  • Combine olive oil, garlic and herbs in cooker.
  • Rinse and pat dry chicken reserving neck and giblets for other use.
  • Place chicken over garlic mixture.
  • Drizzle with lemon juice.
  • Sprinkle with salt and pepper.
  • Place covered cooker in COLD oven.
  • Set oven at 475 degrees F.
  • Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours.
  • Remove cover; bake until chicken is crisp and brown.
  • 5 to 10 minutes.
  • Carve chicken and spoon cooking liquid over chicken.
  • Serve with garlic and french bread.

CLAY POT SESAME CHICKEN



Clay Pot Sesame Chicken image

From Dana Jacobi's book, The Best of Clay Pot Cooking. She says, "Cooking in a clay pot gives you a particularly succulent version of this popular dish. Serve it hot, right from the pot, accompanied by steamed broccoli and rice. Or let the chicken cool, shred the meat, and serve it as a salad tossed in its velvety, nutty sauce." My husband and I really enjoy this recipe. Prep time doesn't include clay pot soaking time, typically 15 minutes in lukewarm water; new pots require about 30 minutes; drain thoroughly. Soaking time is not an issue for me as I do my prep work while the pot is soaking.

Provided by mersaydees

Categories     Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup creamy peanut butter
1 inch piece ginger, peeled and minced
3 garlic cloves, mined
1 teaspoon Chinese five spice powder
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons sake (rice wine) or 2 tablespoons sherry wine
1 tablespoon chinese red rice vinegar or 1 tablespoon red wine vinegar
1 teaspoon toasted sesame oil
1/4-1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
2 whole chicken breasts, skinned and split
1/2 cup scallion, chopped (white & tender green parts)

Steps:

  • Pre-soak 3-quart clay pot.
  • Combine the peanut butter, ginger, garlic, five spice powder, broth, soy sauce, sake, vinegar, sesame oil, hot pepper flakes, and pepper in medium size bowl. Mix well.
  • Arrange the chicken breasts in one layer in the soaked 3-quart clay pot. Pour the peanut mixture over the chicken, turning to coat well. Cover the pot and place it in a cold oven. Set the oven temperature to 450°F and cook for 45 minutes, or until the chicken is cooked through.
  • Transfer the chicken to a serving plate and garnish with the scallions.

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