Caramelized Black Pepper Chicken From Charles Phan Recipe On Food52

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CARAMELIZED CLAYPOT CHICKEN



Caramelized Claypot Chicken image

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.

Provided by Charles Phan

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 11

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)

Steps:

  • 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).

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