Clay Pot Ginger Chicken
1. Ingredients
2 tablespoons sugar
1/3 cup hot water
2 tablespoons vegetable oil
2 Thai red chiles, chopped
1 clove garlic, minced
2 (2 inch) pieces 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
2 teaspoons sugar
1 small onion, cut into thin wedges
1/4 cup hot water
2 scallions, cut into 2-inch lengths
6 sprigs cilantro, cut into 1-inch lengths
Nutrition InfoPer Serving
Calories: 266 kcal
Carbohydrates: 13 g
Dietary Fiber: 1 g
Fat: 14 g
Protein: 20 g
Sugars: 10 g
2. Cooking Directions
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.
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.
Yield: 4 servings
Related posts:
- Ginger-Sesame Chicken with Bok Choy and Mushrooms
- Golden Chicken with Spicy Refried Beans
- Sweet-and-Sour Chicken Thighs with Carrots
- Stove-Top Chicken Enchilada Lasagna
- Frozen Raspberry Mousse
Short URL: http://iconsclub.com/freerecipe/?p=19
Posted by Sandy Bloom
on Feb 29 2008. Filed under Food, Healthy Recipes.
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