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Recipe
Vietnamese “Clay Pot” Chicken
Serves
40 Servings
About
Enjoy the rich, savory depth of traditional Asian comfort food with this Vietnamese “Clay Pot” Chicken. Designed for easy, high-volume baking, tender chicken breast is braised alongside caramelized yellow onions and green onions in a deeply flavorful sauce. The magic lies in the glaze - blending Kikkoman Less Sodium Teriyaki Glaze with warm ground ginger, garlic, and a kick of crushed red chilies.
As it bakes, the sauce reduces into a glossy, sweet-and-savory coat that locks in moisture. Served piping hot over a bed of steamed brown rice and finished with fresh chopped cilantro, this dish delivers an authentic clay-pot style experience with crowd-pleasing efficiency.
Ingredients
- 6 pounds 4 ounces Chicken, cooked, USDA unseasoned strips
- 2 pounds (8 cups) Onions, yellow, sliced 1/4 inch
- 4.5 ounces (2-1/2 cups) Green onions, raw, sliced 1-1/2 inches long
- 1 pound 10 ounces (2-1/2 cups) Kikkoman Less Sodium Teriyaki Glaze
- 1-1/2 teaspoons Crushed red chilies
- 1 tablespoon Ground ginger
- 2 teaspoons Granulated garlic
- 2-1/2 gallons Rice, brown, cooked
- 2-1/2 cups Cilantro, fresh
Directions
- Thaw chicken in refrigerator at or below 41°F for 24 to 48 hours in advance. Spray a full-size 2-inch steamtable pan with pan release spray.
- Preheat oven to 350°F. Place sliced onions and green onions into the prepared pan. Place the pan into the preheated oven and bake for 10 minutes until the onions have caramelized slightly and are softened. Remove the pan from the oven and add the thawed, cooked, chicken breast meat and any liquid that comes from the chicken.
- Measure the Kikkoman Less Sodium Teriyaki Glaze into a liquid measuring cup and stir in the chili flakes, ground ginger, and granulated garlic. Pour the sauce over the chicken and onions and stir to evenly distribute
- Cover tightly with foil and bake in a preheated 350°F oven for about 20 minutes. Remove foil and cook for an additional 5-10 minutes to thicken the sauce.
CCP: Cook to a minimum internal temperature of 135°F.
CCP: Hold hot at 135°F or higher. - Using a #8 scoop serve 1/2 cup portions over steamed brown rice topped with 1 tablespoon chopped fresh cilantro.
