Claypot Chicken With Ginger And Dried Plums

Ingredients

3 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.

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 2/3?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).

Labeling

Nutrition Facts

Calories

347

Cholesterol

94mg

% of Calories from Fat

39%

Total Fat

15g

Sodium

903mg

Carbohydrate

28g

Protein

25g

Fiber

3g