Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Clay Pot Ginger Chicken
Clay Pot Ginger Chicken
Clay Pot Ginger Chicken
From Food and Wine Magazine, March 2005. We tried this recipe and found it easy to make (about 30 minutes). The caramel added a nice sweet dimension along with the onion wedges. The chicken was tender and the ginger and chiles contributed a nice amount of spice.
Recipe By:
Food and Wine Magazine
Prep
N/A
|
Total
N/A
|
Serves
4
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Chinese - Other Asian
Chicken
Email
Ingredients
2
tablespoons
plus 2 teaspoons sugar
1/3
cup
plus 1/4 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
Instructions
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.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Chicken Piccata
Jesus's 60 Minute Chicken Tamales
Thai Coconut Lime Chicken Skewers with Sweet Chile Soy Sauce
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Char Siu Pork Chops with Black Bean Sauce and Stir-Fried Vegetables
Pork chops in a rich, flavorful sauce served with yard long beans, garlic and bell peppers.
Luscious Thai Chicken Pineapple Curry
Luscious Thai Chicken Pineapple curry and the 5 flavors of Thai cuisine explained.
Mussels In Coconut Milk Curry
Recipe combines fresh mussels, groundnut oil, Thai green curry paste, turmeric, coconut milk, kaffir lime leaves, palm sugar, basil leaves.
Nam Prik Pao - Thai Chile Paste
Here is a Thai Chile Paste recipe to make at home if you don't have east access to Thai products or you just prefer to make your own.