Twitter Facebook Pinterest

Welcome Tummywise Visitors. All of the great content from the Tummywise site has now been incorporated in the California Dried Plums site.

Claypot Chicken with Dried Plums

As if being an award-winning chef isn't enough, Lemon Grass Restaurant owner, Mai Pham manages her nationally acclaimed, chic Sacramento eatery while serving up cookbooks, writing food columns and teaching at culinary institutions

User Rating
0 0 Ratings 5
rate this recipe
Thanks for rating!
Prep Time   20 minutes Cook Time   25 minutes Serves  4

Ingredients

1 tablespoon soy sauce 1 teaspoon cornstarch 1 pound boneless skinless chicken thighs, cut into 1-inch pieces 3 tablespoons vegetable oil, divided 3 tablespoons finely chopped fresh ginger 2 shallots, finely chopped 2 cloves garlic, finely chopped 1/2 serrano chile, finely chopped 1 1/2 tablespoons fish sauce (namm pla) 1 teaspoon packed brown sugar 1 cup reduced-sodium chicken broth 2/3 cup (about 4 ounces) pitted dried plums 1/2 medium onion, cut into thin wedges 6 sprigs cilantro, cut into 1-inch pieces


Directions

In 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 tablespoons of 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 tablespoon 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.


Nutrition Facts

Calories
347
Cholesterol
94mg
% of Calories from Fat
39%
Total Fat
15g
Sodium
903mg
Carbohydrate
28g
Protein
25g
Fiber
3g