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Clay Pot Ginger Chicken

 
Clay Pot Ginger Chicken
claypot.jpg
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
  • PrepN/A |
  • TotalN/A |
  • Serves 4
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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.

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