CLAY POT CHICKEN WITH GINGER AND LIME LEAVES

I’m definitely one of those people who got very excited by acquiring new kitchen wares or cookery or any props for photography purpose. I think many food bloggers and/or photographers can understand this obsession 🙂 I saw this clay pot at the Asian grocery store that I often go when I need ingredients I couldn’t find anywhere else. I’ve been wanting a old-fashion rustic looking clay pot and this one just struck the cord for me. I picked it up and the next thing I know I was cooking clay pot chicken with ginger and lime leaves 🙂 I saw the recipe in The Vietnamese Market cookbook by Van Tran and Anh Vu. It is simple enough and I had all the ingredients.

Kaffir lime leaves can only be found at Asian or Indian grocery store as far as I know. They have the fresh ones available from spring to summer usually. In winter time, they have the frozen ones. Indonesian cooking uses quite a bit of Kaffir lime leaves too and so I knew immediately this clay pot chicken with ginger and lime leaves would be a good one. And it is !! Ginger often goes well with meat dishes. It helps to take off that “meatiness”. You’ve gotta try this combination. Flavorful and delicious !!

CLAY POT CHICKEN WITH GINGER AND LIME LEAVES (4 servings)

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Ingredients

  

• 3 cloves of garlic peeled and finely minced
• 2 Tbsp of cooking oil divided
• 3 Tbsp of chopped shallot
• 1 Tbsp of sugar
• 3 Tbsp of fish sauce
• 1 Tbsp of freshly ground black pepper
• 1 fresh kaffir lime leaves cut into strips
• 4 fresh kaffir lime leaves for garnish
• 1 lb of boneless skinless chicken thighs cut into bite-size chunks
• 2- inch knob of fresh ginger peeled and cut into thin strips

Instructions

 

• Place garlic, I Tbsp of oil, shallot, sugar, fish sauce, black pepper, and strips of lime leaves in a large bowl. Stir to mix everything. Add in the chicken and turn to coat. Make sure all the pieces are coated with the mixture. Cover and refrigerate to let it marinade for 30 minutes
• If you don't have a clay pot, you can use a heavy-bottomed pan. Preheat the pot. Add in the rest of the cooking oil. Add in the ginger and saute for about 2 minutes. It should be fragrant. Add in the marinated chicken along with its juices. Stir and cook until the chicken started to turn into opaque color. Reduce the heat, cover and let it gently simmer for about 45 minutes. Uncover and have a taste. Add more fish sauce if needed. Remove from the heat and garnish with the rest of the lime leaves and serve while pipping hot

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