Cooking in a clay pot is one of the most popular methods in Vietnam. This dish, a dry braise, uses fish sauce and sugar to create a delicious combination of salty, sweet, and spicy flavors. (This recipe can be doubled or even tripled for a crowd.) Reprinted with permission from The Slanted Door by Charles Phan, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 2 servings |
Ingredients
- 8 ounces light brown palm sugar or light brown sugar
- 5/8 cup fish sauce
- 2 tablespoons canola oil
- 2 medium shallots, sliced lengthwise into rings
- 2 Thai chilies, halved
- 1-inch piece fresh ginger, peeled and julienned
- 1/2 cup Caramel Sauce
- Freshly ground black pepper
- 9 ounces boneless, skinless chicken thighs, cut into chunks
- Cilantro, for garnish
- Steamed jasmine rice, for serving (optional)
Instructions
- For the caramel sauce: In a medium saucepan, melt the sugar with fish sauce over medium-low heat, about 10 to 12 minutes.
- For the chicken: Heat the oil in a shallow claypot or sauté pan over medium heat. Add the shallots, chilies, ginger, ½ cup of caramel sauce, and plenty of freshly ground black pepper; bring to a boil. Continue cooking to reduce slightly, about 4-5 minutes, then add the chicken. Turn the heat down and simmer, stirring occasionally until the chicken is cooked through, about 20 minutes.
- Garnish with cilantro and serve with steamed jasmine rice (optional).
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 222 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 24 g |
| Protein | 7 g |
| Cholesterol | 24 mg |
| Sodium | 1504 mg |
Reviews
Will this work with a Dutch Oven instead of a Clay Pot?
It looks good and delicious
Great!!!
Very good flavors. While family loves it. The Next time I made it added some veggies to complete the meal. Could put on the side but so much better with the sauce .