Vietnamese Clay Pot Chicken

1. Remove the skin from the chicken.

2. Mix all marinade ingredients together in a large bowl, add the chicken pieces and stir gently.

3. Cover and place in the fridge for at least three hours, but not more than 24 hours.

4. Place chicken, marinade, quartered onions, bok choy and chicken stock into the soaked clay pot, and mix gently.

5. Cover and place the clay pot into a cold oven.

6. Turn oven temperature to 360F - 375F (moderate heat).

7. Bake for 1 hour or until chicken is tender.

8. If using shiitake mushrooms, add 15 minutes before the end of cooking time.

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Nutrient	Quantity
Total fats	4.3523 g
Protein	75.7539 g
Carbohydrates	22.9795 g
Energy	441.8978 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1036 g
Water	537.9607 g
Aspartic acid	0.4908 g
Calcium, Ca	429.443 mg
Lutein + zeaxanthin	8.4 g
Fiber, total dietary	3.5319 g
Carotene, beta	9.715 g
Niacin	11.0351 mg
Vitamin A, RAE	104.525 g
Arginine	0.2555 g
Riboflavin	0.934 mg
Fatty acids, total saturated 20:1	0.0048 g
Glutamic acid	1.044 g
Sodium, Na	2964.0708 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1586 g
Total lipid (fat)	4.3523 g
Manganese, Mn	0.5116 mg
Fructose	0.1845 g
Proline	0.2014 g
Fatty acids, total saturated 16:0	0.6792 g
Sucrose	0.1612 g
Choline, total	240.1667 mg
Sugars, total	10.1869 g
Serine	0.2371 g
Fatty acids, total saturated 18:0	0.2147 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	0.9299 mg
Selenium, Se	68.2599 g
Ash	12.6276 g
Vitamin D	20.4116 IU
Fatty acids, total saturated 18:1 undifferentiated	0.9982 g
Pantothenic acid	1.8178 mg
Phenylalanine	0.1857 g
Copper, Cu	1.1204 mg
Betaine	4.8285 mg
Thiamin	0.4827 mg
Retinol	103.92 g
Methionine	0.0535 g
Iron, Fe	6.0381 mg
Carbohydrate, by difference	22.9795 g
Phosphorus, P	809.5407 mg
Folate, total	89.8667 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0784 g
Alanine	0.2437 g
Cholesterol	174.08 mg
Valine	0.2208 g
Fatty acids, total saturated 18:2 undifferentiated	0.6427 g
Glycine	0.2152 g
Glucose (dextrose)	2.9284 g
Fatty acids, total saturated 14:0	0.0166 g
Zinc, Zn	4.9866 mg
Isoleucine	0.1774 g
Fatty acids, total polyunsaturated	1.1549 g
Leucine	0.305 g
Tocotrienol, alpha	0.0151 mg
Vitamin A, IU	361.845 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	89.8667 g
Tryptophan	0.0285 g
Vitamin C, total ascorbic acid	9.469 mg
Campesterol	2.268 mg
Tyrosine	0.1281 g
Vitamin B-12	3.4864 g
Vitamin K (phylloquinone)	0.8415 g
Fatty acids, total saturated	0.9225 g
Histidine	0.0919 g
Fatty acids, total monounsaturated	1.1686 g
Threonine	0.196 g
Folate, food	89.8667 g
Vitamin D (D2 + D3)	0.4536 g
Vitamin D2 (ergocalciferol)	0.4536 g
Vitamin E (alpha-tocopherol)	1.8474 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1126 g
Magnesium, Mg	145.0796 mg
Lysine	0.2178 g
Potassium, K	1428.6023 mg
Cystine	0.0444 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Hoisin sauce	1 tablespoon	35.2	7.0528	0.5424
Lemongrass	2 tablespoons	0	0	0
Garlic Clove	4	302.6	0	1.7
lime juice	2 tablespoons	7.5625	2.547	0.0212
yellow onion	2	0	0	0
chicken stock	0.5 cup	43.2	4.236	1.44
shiitake mushroom	4 ounces	38.5553	7.6997	0.5557
fish sauce	1 tablespoon	6.3	0.6552	0.0018
chicken thigh fillet	2 halved	302.6	0	1.7
baby bok choy	12 ounces	302.6	0	1.7