Okay, If you know this Vietnamese dish you are probably wondering where the Cola has disappeared to. However, for the sake of your health, I had to remove that bad boy.
Bear with me. It works just as well, if not better with a bottle of light beer. Let me know what you think?
Full of flavour and pungent aromas this Klay Pot Chicken is everything you have come to expect from an Asian dish.
The recipe calls for galangal, which is a little like ginger. But, fresher, stronger, and more citrusy than its more common counterpart. I know it can be difficult to find in some parts of the world – unfortunately for me, Central Portugal is one of them.
A good Galangal alternative:
Simply replace the galangal with the same amount of ginger and add some lemon zest. It’s not perfect but it does the job if you don’t have access to this increasingly popular ingredient.
Time to talk nutrition:
- Chicken – an amazing protein source which is affordable and readily available all over the world. It is a great option if you are trying to lose weight because it fills you up. It can also be one of the only cures for the common cold – Read my Grannies Cold Curing Chicken Soup Recipe to find out why.
Vietnamese Clay Pot Chicken
- 1 whole chicken
- 2 tbsp fresh galangal
- 8 kaffir lime leaves
- 3 lemongrass stalks
- 3 shallots
- 1 tsp sea salt
- 1 tbsp oyster sauce
- 1 bottle of light beer
- 1/2 tsp white pepper
- 1 tbsp soy sauce
- 2 lemons
- Pre-heat the oven to 200C/390F
- If you have a clay pot please soak beforehand, if not, you can use a normal casserole dish
- Finely slice the shallots, lemongrass and galangal and mix with the kaffir lime leaves
- Add the mixture to the chicken cavity and place in the cooking put with the cavity face up
- Pour in half of the bottle of beer and save the other half for later in the cooking process
- Brush the soy sauce and the oyster sauce over the outside of the chicken
- Cover and cook for 30 minutes
- Carefully remove from the oven and pour the remainder of the beer into the chicken cavity
- Turn the heat to maximum and cook for a further 30 minutes (it may need longer if it is a large chicken)
- Remove from the oven and serve with the salt and pepper sprinkled over the skin
- Enjoy with wedges of lemon
Nicola TurnerI Cook The World
I’m Nicola and I am crazy, mad, obsessed with food and cooking. I’ve been cooking for as long as I can remember and what better way to enjoy my passion than to share it with others.