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INGREDIENTS
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4-6 Servings
2 lbs chicken thigh fillets, halved
2 small yellow onions, quartered
12 ounces baby bok choy, chopped coarsely
1/2 cup chicken stock
4 ounces fresh shiitake mushrooms, halved (optional)
Marinade
4 garlic cloves, crushed |
1 tablespoon vietnamese fish sauce, plus
1 teaspoon vietnamese fish sauce
1 tablespoon soy sauce, plus
1 teaspoon soy sauce
1 tablespoon hoisin sauce, plus
1 teaspoon hoisin sauce
2 tablespoons lime juice, plus
2 teaspoons lime juice
2 tablespoons finely chopped fresh lemongrass (white part only) |
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METHODS
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1. Remove the skin from the chicken.
2. Mix all marinade ingredients together in a large bowl, add the chicken pieces and stir gently.
3. Cover and place in the fridge for at least three hours, but not more than 24 hours.
4. Place chicken, marinade, quartered onions, bok choy and chicken stock into the soaked clay pot, and mix gently.
5. Cover and place the clay pot into a cold oven.
6. Turn oven temperature to 360F - 375F (moderate heat).
7. Bake for 1 hour or until chicken is tender.
8. If using shiitake mushrooms, add 15 minutes before the end of cooking time. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 327
Calories from Fat 85 (26%)
Amount Per Serving %DV
Total Fat 9.5g 14%
Saturated Fat 2.4g 11%
Polyunsat. Fat 2.4g
Monounsat. Fat 2.9g
Trans Fat 0.2g
Cholesterol 188mg 62%
Sodium 1233mg 51%
Potassium 893mg 25%
Total Carbohydrate 10.9g 3% |
Dietary Fiber 1.6g 6%
Sugars 4.6g
Protein 48.2g 96%
Vitamin A 3954mcg 79%
Vitamin B6 1.1mg 52%
Vitamin B12 0.9mcg 14%
Vitamin C 44mg 74%
Vitamin E 0mcg 3%
Calcium 134mg 13%
Magnesium 91mg 22%
Iron 3mg 20% |
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