Photograph of the finished Clay Pot Roast Chicken

Vietnam · Gà nướng nồi đất

Clay Pot Roast Chicken

1 hr 40 min Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 2 kg
  • Photograph of Coarse salt Coarse salt 600 g
  • Photograph of Lemongrass Lemongrass 160 g
  • Photograph of Makrut lime leaves Makrut lime leaves 40 leaves
  • Photograph of Ginger Ginger 120 g
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Shallots Shallots 2
  • Photograph of Chilli Chilli 12
  • Photograph of Lime Lime 4
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Marinate the whole chicken with chopped lemongrass, ginger, shallots, fish sauce, and pepper for 4 hours.
  2. 2 Stuff the chicken's cavity with crushed lemongrass and lime leaves, then tie its legs together.
  3. 3 Spread a 3 cm thick layer of coarse salt on the bottom of the clay pot, then place the chicken on top of the salt.
  4. 4 Coarse salt is not added to the chicken but only serves to distribute heat evenly and draw out moisture.
  5. 5 Cover the clay pot tightly and bake over low heat or in a 190-degree oven for 55 minutes.
  6. 6 Open the lid and bake for another 10 minutes until the skin is golden brown and crispy. Serve with salt, pepper, lemon, and chili.

With an appliance

  • Air fryer 55 min

    Replace step 5: spray chicken skin with oil, divide the chicken into small trays and run a hot air fryer at 205 degrees for 36 minutes, flipping after 18 minutes; the skin will crisp up faster, and a large clay pot won't fit, so you'll have to divide it into batches.

Start cooking