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Luke Nguyen's Greater Mekong recipes

Claypot cola chicken recipe

Created by Luke Nguyen

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Cuisine: Cambodian

Ingredients

5cm-piece fresh galangal, peeled, finely sliced
10 makrut (kaffir lime) leaves
3 red Asian shallots, finely sliced
3 lemongrass stems, bruised
1 tsp sea salt
1 tbsp oyster sauce
1kg whole chicken
1 tbsp dark soy sauce
330ml can Coca-Cola
Ground white pepper, for sprinkling
Lemon dipping sauce or lemon juice, to serve

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Preparation

If you can, use a large round clay pot, about 5 litre capacity, for this recipe. You will need to soak it in water for 2 hours before using it in this recipe. If you don’t have a large clay pot, use another pot that is just large enough to hold the chicken, and skip the soaking step.

Combine the galangal, lime leaves, shallots and lemongrass in a bowl.

Add the salt and oyster sauce and mix well, and then stuff the mixture inside the cavity of the chicken. Brush the soy sauce over the whole chicken.

Place the chicken, head down, in the clay pot, then pour half the cola into the cavity. Place the chicken breast side down in the clay pot. Cover the pot and place over a gas burner or charcoal, over a medium heat. Cook for 30 minutes.

Turn the chicken over, and then pour the remaining cola over the chicken. Cover and cook for a further 30 minutes, or until the chicken is tender and cooked through.

Cut the chicken into quarters, and then sprinkle with sea salt and ground white pepper.

Serve with the lemon dipping sauce, or lemon juice for drizzling.

If you enjoyed this Claypot cola chicken recipe then browse more Cambodian recipes, meat recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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