Chicken Clay Pot
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup water
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1 teaspoon white sugar
- 1/2 teaspoon kosher salt
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar
- 3 tablespoons fish sauce
- 1 clove garlic, minced
- 2 teaspoons dark soy sauce
- Carbohydrate 16 g(5%)
- Cholesterol 72 mg(24%)
- Fat 8 g(13%)
- Fiber 1 g(2%)
- Protein 26 g(53%)
- Saturated Fat 3 g(13%)
- Sodium 1948 mg(81%)
- Calories 242
Preparation Place the chicken cubes in a large bowl and add garlic powder, salt, and black pepper. Cover and place in refrigerator. Combine the soy sauce, dark soy sauce, water, white vinegar, lemon juice, and sugar in a bowl and set aside. Heat a 4-quart saucepot or clay pot over low heat. Add brown candy pieces or brown sugar and melt slowly over medium heat, stirring frequently to avoid sticking and burning. When sugar comes to a slow boil, carefully add fish sauce. Add the soy sauce mixture, Thai chile, garlic, and ginger. Add chicken to the liquid and cook, stirring occasionally, until chicken is tender, about 8 minutes.
Preparation Place the chicken cubes in a large bowl and add garlic powder, salt, and black pepper. Cover and place in refrigerator. Combine the soy sauce, dark soy sauce, water, white vinegar, lemon juice, and sugar in a bowl and set aside. Heat a 4-quart saucepot or clay pot over low heat. Add brown candy pieces or brown sugar and melt slowly over medium heat, stirring frequently to avoid sticking and burning. When sugar comes to a slow boil, carefully add fish sauce. Add the soy sauce mixture, Thai chile, garlic, and ginger. Add chicken to the liquid and cook, stirring occasionally, until chicken is tender, about 8 minutes.
