I picked up this recipe at the cooking class I did whilst I was in Vietnam. It’s not a dish I had ever made before but it’s incredibly tasty and easy to make. I finally got around to buying my clay pot last week, so I thought it was about time that I made this dish again. I picked mine up from the kimchi pot lady based in Hae bang chon, but these dishes are very common throughout Korea and you shouldn’t have too much trouble finding one (they are used for various jiggaes and soups).
I bought my pork stock in Vietnam, it’s a Knorr brand one, we stocked up as soon as we tasted this delicious dish. You can find pork stock in the foreign food mart, but if you can’t find it you could always try it with chicken instead.
Ingredients
2 Chicken Breasts (you can also use pork or firm white fish)
1 onion
5 cloves of garlic
1 tablespoon of oil
2 tablespoons of white sugar
2 tablespoons of pork stock
2 tablespoons of fish sauce
1-2 teaspoons of chili powder
1/2 a teaspoon of black pepper
100ml- 150ml of water
Directions
Pour a tablespoon of oil into the bottom of the clay pot. Slice your onion and garlic and add to the pot. Chop your chicken breasts into pieces and put them into the pot too. Add all of the other dry ingredients to the clay pot and mix everything together. Add the water and mix again. Leave to marinate for at least 20 minutes. I usually make this up in the morning before work, that way it has all day.
When it has finished marinating, cook on a medium flame if you have a gas cooker or high if you have electric. Put the clay pot directly on to the heat with the lid on. It should take around 15 minutes to cook. The chicken will be cooked through and the sauce will have reduced. You can stir it every five minutes or so just to check the sauce isn’t catching on the bottom. Serve with brown rice and green vegetables, I used broccoli and green beans but I’ll leave it up to your discretion. Voilá delicious healthy clay pot curry.
