Name: Vietnamese clay pot chicken
Cook time: 405 min
Total time: 405 min
Yield: 4
Ingredients: 1.5 kilogram chicken thigh fillets, chopped coarsely; 1 1/2 cup (375ml) chicken stock; 1/2 cup (125ml) lime juice; 1/4 cup (60ml) fish sauce; 10 centimetre stick fresh lemon grass (20g), chopped finely; 3 centimetre piece fresh ginger (15g), grated; 3 clove garlic, crushed; 250 gram small oyster mushrooms; 450 gram baby buk choy, chopped coarsely; 4 green onions, sliced diagonally; 1 fresh red thai chilli, sliced thinly; 1/2 cup loosely packed fresh coriander leaves; 1/4 cup loosely packed vietnamese mint leaves

Ingredients

1.5 kilogram chicken thigh fillets, chopped coarsely

1 1/2 cup (375ml) chicken stock

1/2 cup (125ml) lime juice

1/4 cup (60ml) fish sauce

10 centimetre stick fresh lemon grass (20g), chopped finely

3 centimetre piece fresh ginger (15g), grated

3 clove garlic, crushed

250 gram small oyster mushrooms

450 gram baby buk choy, chopped coarsely

4 green onions, sliced diagonally

1 fresh red thai chilli, sliced thinly

1/2 cup loosely packed fresh coriander leaves

1/4 cup loosely packed vietnamese mint leaves

Method

Combine chicken, stock, juice, fish sauce, lemon grass, ginger, garlic and mushrooms in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 6 hours.

Add buk choy; cook, covered, 30 minutes or until buk choy is tender. Serve chicken mixture topped with remaining ingredients.

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Ingredients

Method

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