Vietnamese Clay Pot Braised Chicken with Lemongrass
A quick and flavorful weeknight chicken braise with fragrant lemongrass and a savory-sweet sauce, cooked in a clay pot for that classic caramelized finish.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 1.5 lb chicken thighs
- 2 stalks lemongrass
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 3 cloves garlic
- 1 tbsp vegetable oil
Instructions
- 1
Trim the 2 lemongrass stalks, bruise them with the back of a knife, and cut into 3-inch pieces. Mince the 3 garlic cloves.
- 2
In a bowl, mix the 3 tbsp fish sauce and 2 tbsp brown sugar until dissolved. Set aside.
- 3
Heat the 1 tbsp vegetable oil in a clay pot or heavy skillet over medium-high. Add the 1.5 lb chicken thighs, skin-side down, and sear until golden, about 5 minutes per side.
- 4
Add the lemongrass and garlic, then pour in the fish sauce mixture. Bring to a simmer, reduce heat to low, cover, and braise until the chicken is tender and the sauce is thick and glossy, about 15 minutes.
- 5
Serve hot with steamed rice, spooning the sauce over the chicken.
Tools you’ll need
- Clay pot or heavy skillet
- Knife
- Cutting board
- Mixing bowl
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