Claypot Chicken
Charles Phan opened the original Slanted Door restaurant back in 1995. Today, the award-winning restaurant is an iconic San Francisco gathering place. As owner and executive chef, Phan's mission is the same as it was back then: to combine Vietnamese flavors and cooking techniques with the Bay Area’s freshest local ingredients. With our fast braising sauce—a custom blend of brown sugar, garlic, pepper, shallots and ginger—you can now re-create Slanted Door’s popular claypot chicken at home in a matter of minutes.
Ingredients
- 1 lb. (500 g) boneless, skinless chicken thighs, cut into 1-inch (2.5-cm) pieces
- 1 cup (237 g) The Slanted Door Claypot Chicken Fast Braising Sauce
- Steamed white rice for serving
- 1 green onion, green portion only, thinly sliced on the diagonal (optional)
- 1 jalapeño chile, thinly sliced (optional)
- Fresh cilantro sprigs for garnish (optional)
Directions
In a small claypot or saucepan over medium heat, combine the chicken and braising sauce. Stir to combine. Bring to a simmer and cook, stirring occasionally, until the chicken is just cooked through, 8 to 10 minutes.
Spoon some rice into individual bowls and top with the chicken and braising sauce. Garnish with the green onion, jalapeño and cilantro, if desired, and serve immediately. Serves 2 to 4.
Recipe courtesy of Charles Phan, owner and executive chef of The Slanted Door