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
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 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


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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