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Categories:
garlic fish sauce soy sauce hoisin sauce lime juice onion red chili long chicken stock shiitake mushrooms scallions cabbage
Viewed: 22 - Published at: 9 years agoIngredients
- 4 cloves garlic crushed
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons lime juice
- 4 inches lemongrass piece fresh, chopped finely
- 1 3/4 pounds boneless chicken thighs halved
- 1 yellow onion large, quartered
- 1 red chili long, sliced thinly
- 1/2 cup chicken stock
- 3 1/2 ounces shiitake mushrooms halved
- 4 scallions cut into 2 inch pieces
- 1/2 head cabbage cut into 2 1/2 inch cubes
Method
- In a large bowl, combine garlic, sauces, lime juice and lemongrass. Add chicken and toss to coat in marinade. Cover and refrigerate for 3 hours or overnight.
- Preheat oven to 350°F. Place chicken mixture in clay pot or 3 quart baking dish with onion, chili and stock; mix gently to combine. Cover and cook for 45 mins.
- Add mushroom, scallion and cabbage to pot. Cover and bake for 15 mins or until chicken is cooked through.
