Caramelized Clay Pot Chicken with Ginger and Scallions

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A savory Vietnamese clay pot chicken dish featuring caramelized ginger, scallions, and a rich soy sauce glaze, perfect for a comforting meal. This Vietnamese recipe, ready in about 55 minutes, pairs bone-in chicken thighs, vegetable oil, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, skin on bone-in chicken thighs
• 2 tbsp vegetable oil
• 2-inch piece, julienned ginger
• 3, minced garlic cloves
• 4, cut into 2-inch pieces scallions
• 3 tbsp dark soy sauce
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 cup water
• 1 tsp black pepper
• 1/2 tsp (optional) chili flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed clay pot or deep skillet over medium-high heat. Add 2 lbs bone-in chicken thighs skin-side down and sear for 5-6 minutes until skin is golden and crisp; flip and sear other side for 3 minutes.
2. Step 2: Remove chicken briefly and add 2-inch julienned ginger and 3 minced garlic cloves to the pot. Sauté for 1-2 minutes until fragrant.
3. Step 3: Return chicken to pot, add 4 scallions cut into 2-inch pieces, 3 tbsp dark soy sauce, 2 tbsp fish sauce, 2 tbsp brown sugar, 1 cup water, 1 tsp black pepper, and 1/2 tsp chili flakes if using. Bring to a simmer.
4. Step 4: Cover and cook on low heat for 30 minutes, occasionally spooning sauce over chicken until the sauce thickens and caramelizes, coating the chicken with a glossy glaze. Serve hot with steamed rice.