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vietnamese

Clay Pot Chicken with Ginger and Black Pepper

This braised dish pairs chicken thighs with ginger, jasmine rice and fish sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

49 g Protein
73 g Carbohydrates
17 g Fat
3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 199g chicken thighs (boneless, skinless) 241 kcal
  • 181g jasmine rice (cooked) 235 kcal
  • 16g fish sauce 6 kcal
  • 7g sugar 27 kcal
  • 9g ginger (minced) 7 kcal
  • 36g shallot (sliced) 26 kcal
  • 5g garlic (minced) 7 kcal
  • 2g black pepper 5 kcal
  • 9g neutral oil 80 kcal
  • 72g water 0 kcal
  • 108g cucumber (sliced) 16 kcal

Cooking instructions

  1. fish saucesugarginger (minced)black pepper
    Mix fish sauce, sugar, black pepper, and minced ginger into a quick marinade.
  2. chicken thighs (bonelessshallot (sliced)
    Toss chicken with the marinade and half the sliced shallot; rest 10 minutes.
  3. shallot (sliced)neutral oil
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add remaining shallot and cook 1 minute.
  4. chicken thighs (bonelesswater
    Add chicken and stir to brown lightly. Add 80 ml water, cover, and simmer 12-15 minutes until cooked through.
  5. jasmine rice (cooked)fish saucecucumber (sliced)
    Uncover and reduce the sauce until glossy. Serve with steamed rice and sliced cucumber on the side.

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