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
1 4" piece fresh ginger, peeled and cut into slivers
1 pound skinless, boneless chicken thighs cut into 3 x 1" pieces
1 1/2 tablespoons Asian fish sauce (such as nam pla)
1/4 teaspoon salt
1 small onion cut into thin wedges
2 scallions, cut into 2" lengths
6 cilantro sprigs, cut into 1" lengths
n 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. Ad 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.
One serving: 245 cal, 11 gm fat 2.1g saturated fat, 12 g carb, 1 g fiber.
Posted: 2/24/2010 4:32:19 PM