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Categories:
sugar water vegetable oil red chiles garlic ginger skinless fish sauce salt onion scallions cilantro sprigs
Viewed: 8 - Published at: 2 years agoIngredients
- 2 tablespoons plus 2 teaspoons sugar
- 1/3 cup plus 1/4 cup hot water
- 2 tablespoons vegetable oil
- 2 Thai red chiles, chopped, or 1 teaspoon crushed red pepper
- 1 garlic clove, minced
- One 4-inch piece of fresh ginger, peeled and cut into slivers
- 1 pound skinless, boneless chicken thighs, cut into 3-by-1-inch pieces
- 1 1/2 tablespoons Asian fish sauce
- 1/4 teaspoon salt
- 1 small onion, cut into thin wedges
- 2 scallions, cut into 2-inch lengths
- 6 cilantro sprigs, cut into 1-inch lengths
Method
- 1. In a small heavy saucepan, cook 2 tablespoons of the sugar over moderate heat until bubbling and beginning to brown around the edges, 4 minutes. Gradually stir in 1/3 cup of the hot water and simmer for 3 minutes to dissolve the caramel. Remove from the heat.
- 2. Heat the oil in a medium Chinese clay pot or in a casserole. Add the chiles, garlic and half of the ginger and stir-fry over moderate heat until fragrant, about 20 seconds. Add the chicken, fish sauce, salt and the remaining 2 teaspoons of sugar and stir until the chicken turns white, 3 to 4 minutes. Add the onion wedges, the remaining 1/4 cup of hot water and the caramel sauce and bring to a boil. Cover, reduce the heat to low and simmer until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Add the scallions and cook for 3 minutes longer. Stir in the remaining ginger and remove the pot from the heat.
- Garnish with the cilantro and serve over rice
- Notes
- One Serving 245 cal, 11 gm fat, 2.1 gm saturated fat, 12 gm carb, 1 gm fiber.
