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Vietnamese Stewed Chicken with Lotus Seed

April 2nd, 2015
Vietnamese Stewed Chicken

Today’s recipe come’s from Hanoi, Vietnam. My husband and I have been travelling through Vietnam after our exploration of Thailand and it has been delicious! The fresh herbs on every single dish make them so incredibly fresh and bright. We took a cooking class in Hanoi at a great school called Hidden Hanoi. We took a tour of the food market and then went back to the kitchen to make several dishes including this delicious Stewed Chicken with Lotus Seed, a classic winter Vietnamese dish.

Ingredients:
2 lbs of chicken (bone and skin on)
½ cup of lotus seeds
35 dried shitake mushrooms
¼ cup coconut water
5 medium sized shallots
1 ½ tbsp ginger
1 tbsp raw honey
1 tbsp fish sauce
1 tbsp coconut caramel (optional for color; here’s a recipe for homemade paleo coconut caramel)
1 tsp oyster sauce (here’s a recipe for homemade paleo oyster sauce)
1 tsp salt (we love and recommend this sea salt)

Directions:
1. Cut chicken into large pieces. Make sure each piece has meat, bone and skin (this will make sure each piece is juicy and flavorful). Place chicken into clay pot (or dutch oven if you don’t have a clay pot).
2. Finely chop shallots and ginger and add them to the chicken.
3. Add oyster sauce, salt, honey, and fish sauce to chicken (add coconut caramel for color if wanted). Mix well and let the chicken marinate for 10 minutes.
4. While chicken is marinating, rinse the mushrooms in water and add to a bowl with ¼ cup of hot water to soften.
5. Rinse lotus seeds and steam in a steamer for 10 minutes.
6. Put clay pot of marinated chicken on high heat and stir constantly for about 5 minutes until chicken is brown. Reduce heat to medium, cover with lid (but do not seal) and simmer for 15 minutes.
7. Add lotus seeds and cover the lid.
8. When the liquid in the clay pot has reduced by half, add the mushrooms and its water into the chicken and stir gently.
9. Cover and simmer over low heat. Stir regularly until chicken is cooked through and tender (20-25 minutes). Add coconut water if dish dries out too quickly, but don’t add too much at once (or it will become too soupy).
10. Serve with fresh herbs such as Vietnamese mint and spring onions.

Enjoy!!

Recipe from Hidden Hanoi
Hanoi, Vietnam

Written by Michelle S DiNicolas PhD

PS – If you are looking for more great paleo-friendly recipes, our paleo recipe sampler is a great way to try out some delicious dishes! Click here.

 

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