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Tuesday, December 2, 2008

Chicken Claypot

one of the things that i've learned about working as a server is that it not only requires a customer service oriented mindset (something i lack but sure can fake), but a sales mentality. i'm constantly upselling, suggesting veggie sides, pimping the more expensive seafood items and cocktails. working for my tips is turning me into a car salesman. awesome. another thing i've taken to is sampling the menu. working on my feet burns calories and so i'm constantly hungry. i didn't lie when i said i did not like their food but i have been able to find a select few dishes that i can actually say with honesty that are ... ok. not authentic vietnamese per say but i don't feel bad when i tell patrons that they taste ... ok. management tells us servers to not "bash" the menu but to say everything tastes delicious. not me. i'll be damned if i tell someone to eat the pho or ca kho to when i know that it tastes like doo doo brown. iJustSayin. instead, i pause (for dramatic effect) and say as sweetly as possible... "it's not my grandmother's... however... the chicken claypot is quite good..." (i get kudos a lot for my brutal honesty which i'll take any day over tips)

so their chicken claypot is my preferred dish. presentation-wise, it gets a lot of oohs and aahs. (some people are so easily awed. suckers.) taste-wise, it's pleasantly sweet, salty and warm. it's served in the claypot itself, the rice marinated and immersed in the caramalized ginger soy sauce, the chicken tender and peppery. and sometimes, if they ask, i will tell them how it's made so they can make it at home. repeat customers are nice but i like to think they're returning for my sunshine disposition, and not so much for the ok cuisine. :) again, iJustSayin.

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Chicken Claypot
as inspired by the place i PT at

***note, in the style of my grandmother, i do not have exact measurements, i just cooked as i went ***

day old rice
chicken cutlets, cut into smaller than bite size pieces
ginger, julienned or big pieces (which i did because i like the hint of ginger in the background, but not so much the pieces themselves. so when they're bigger, i can pick them out to discard easier)
soy sauce
sugar
ground black pepper and sliced green onions for garnish

in a pot, add some sugar and soy sauce. allow to dissolve and get gooey. when it reaches desired texture and color, add in ginger pieces. then add the chicken cutlets. cook chicken. add in the rice and mix well. there should be enough sauce to coat the rice. for presentation purposes, i sectioned off the dish in a ceramic pot and threw it in the oven for about 15 minutes. it got all merry in there. when i was ready to eat, i topped with pepper and green onions. it was fab.

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Today's soundtrack: Groove Theory, Tell Me

it's just a great song...

9 comments:

  1. Such pretty presentation Lan! Great food photography going on.

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  2. I'm craving some SE Asian food...I might have to have some Vietnamese or Thai for lunch tomorrow.
    And I agree with Elizabeth...the photos are spectacular!

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  3. This intrigues me... send Kim the recipe *hint hint* *nudge nudge*

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  4. Oooh, that looks gorgeous. I love claypot rice.

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  5. Elizabeth -
    thank you.

    Chessa -
    i hope you were about to grab some asian food for lunch! thank you.

    Ken -
    let me know if Kim isn't able to make this for you, i'll try to whip it up for the next time we hang out. :)

    gaga -
    thanks, the claypot is such a great invention isn't it?

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  6. I love your blog... it crack me up. Chicken Cay Pot is one of my favorite Vietnamese dishes!! Your pictures are beautiful.

    I would love to write about your recipe on our blog! If you are interested send me an email at haley@keyingredient.com

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  7. From past experiences, I knew I won't like the typical chicken claypot rice so the thai version was the de facto. It had a nice aroma and spiciness from some gravy/sauce (unlike the dark soya sauce used in the normal version).

    ReplyDelete
  8. From past experiences, I knew I won't like the typical chicken claypot rice so the thai version was the de facto. It had a nice aroma and spiciness from some gravy/sauce (unlike the dark soya sauce used in the normal version).

    ReplyDelete
  9. I love your blog... it crack me up. Chicken Cay Pot is one of my favorite Vietnamese dishes!! Your pictures are beautiful.

    I would love to write about your recipe on our blog! If you are interested send me an email at haley@keyingredient.com

    ReplyDelete