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
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
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.
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