Recipes /

Vietnamese “Clay Pot” Chicken

Name: Vietnamese “Clay Pot” Chicken
Ingredients: Poultry

Serves 40 Servings

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.

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