Claypot Chicken With Ginger And Dried Plums
Prep Time 20 minutes Cook Time 25 minutes Serves 25
Ingredients3 oz soy sauce
1 oz cornstarch
6 lb boneless skinless chicken thighs, cut into 1-inch pieces
9 oz vegetable oil, divided
2 oz finely chopped fresh ginger
12 each shallots, finely chopped
12 each cloves garlic, finely chopped
3 each serrano chile, finely chopped
4 1/2 oz fish sauce (namm pla)
2 T packed brown sugar
48 oz reduced-sodium chicken broth
24 oz pitted dried plums*
3 each medium onion, cut into thin wedges
18 each sprigs cilantro, cut into 1-inch pieces
*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
DirectionsIn large bowl, combine soy sauce and cornstarch. Add chicken and toss to coat; cover and refrigerate 30 minutes.
In medium saucepan, Asian claypot or sandpot over medium heat, heat 2/3?s the oil until hot. Add ginger, shallots, garlic, chile, fish sauce and sugar. Cook and stir until fragrant, about 2 minutes. Add chicken; cook and toss 3 to 4 minutes or until lightly browned. Add chicken broth and dried plums; simmer 10 to 12 minutes or until chicken is no longer pink in center and sauce is slightly thickened, stirring occasionally.
Meanwhile, heat remaining 1/3 oil in medium skillet. Add onions; cook and stir 5 minutes or until onions are translucent. Mix into chicken mixture. Cook an additional 2 to 3 minutes. Remove from heat; sprinkle with cilantro before serving.
Recipe created by Mai Pham of Lemon Grass Restaurant (Sacramento, CA).
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