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Vietnamese   -   Chicken Rice In Clay Pot (Com Tay Cam)   adapted from The Classic Cuisine of Vietnam by Ngo and Zimmerman

  • 2 Pounds Chicken -- cubed
  • 1 Tablespoon Soy Sauce
  • 2 Teaspoons Fish Sauce
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 1 Teaspoon Sesame Oil
  • 1 Tablespoon Oyster Sauce
  • Black Pepper -- to taste
  • 3 Cloves Garlic -- finely chopped
  • 1 Teaspoon Olive Oil
  • 2 Medium Shallots -- chopped
  • 1 Cup Straw Mushrooms -- chopped
  • 6 Large Chinese Mushrooms -- soaked and chopped
  • 1 Tablespoon Cornstarch
  • 1/2 Cup Water
  • 2 Cups Rice
  • 2 Tablespoons Olive Oil
  • 2 Medium Shallot -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 3 Cups Chicken Stock
Directions Combine chicken with soy sauce, fish sauce, salt, sugar, sesame oil, oyster sauce, black pepper and garlic. Heat oil in pan and add chopped shallots. Add chicken mixture and fry until completely cooked about 10 minutes. Add both types of mushrooms and stir. Combine cornstarch with water and add to the pot. Cook 5 minutes and set aside. Heat oil in large pot. Add shallots and garlic. Fry for 5 minutes. Add rice and fry for 5 minutes. Add broth. Stir once, cover, reduce heat to medium simmer for 20 minutes. Add chicken on top and bring back to a simmer. Serve.
Serves 6
Time to Make 0:00

Printer version   5 Votes - Yum: 3.6, Easiness: 3.2, Speed: 2.6, Overall: 3.13333 Rate this recipe

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