by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
I love clay pot cooking. The meats come out tender & flavorful. If you don’t have a clay pot any casserole or cast iron pot will do.
Ingredients
• 2 pounds chicken thighs or legs, skin-on
• ¼ cup soy sauce
• 1 ½ cups water
• 2 TBS white vinegar
• 1 TBS fish sauce
• 1 tsp lemon juice
• 2 TBS peanut or vegetable oil
• ½ cup dark brown sugar
• 1 medium onion, diced
• 2 bird’s eye chilis or other small red peppers, minced
• 2 cloves garlic, minced
• 2 TBS fresh ginger, peeled and minced
• Cilantro springs for garnish (optional)
1. Blot the chicken with paper towels to remove excess moisture.
2. Combine the soy sauce, water, white vinegar, fish sauce, and lemon juice in a bowl and set aside.
3. Heat the oil in a wok or large skillet over medium-high heat. Working in batches, carefully place the chicken thighs in the wok skin-side down and sear for about 5 minutes, until the skin is golden brown. Transfer to a plate and set aside.
4. In a clay pot, Dutch oven, or deep skillet over medium heat, melt the brown sugar while stirring frequently to avoid scorching. When the sugar fully liquifies, immediately pour in the soy sauce mixture. Add the chicken, onions, chilis, garlic, and ginger. Bring the liquid to a boil, then reduce to a simmer and cook uncovered for 30 to 35 minutes, until the chicken is very tender and the sauce has reduced by at least half.
5. Use tongs to transfer the chicken to a serving dish. Pour the sauce over the chicken, garnish with cilantro springs, and serve hot with rice on the side.
Serves 4
