Recipe courtesy of Charles Phan
Recipe courtesy of Charles Phan
Watch how to make this recipe.
Caramelized Claypot Chicken
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- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 222
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 7 g
- Cholesterol
- 24 mg
- Sodium
- 1504 mg
Cooking in a clay pot is one of the most popular methods in Vietnam. This dish, a dry braise, uses fish sauce and sugar to create a delicious combination of salty, sweet, and spicy flavors. (This recipe can be doubled or even tripled for a crowd.) Reprinted with permission from The Slanted Door by Charles Phan, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 222
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 7 g
- Cholesterol
- 24 mg
- Sodium
- 1504 mg
Ingredients
Caramel Sauce
Chicken
Directions
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4m
Easy
CLASS
- For the caramel sauce: In a medium saucepan, melt the sugar with fish sauce over medium-low heat, about 10 to 12 minutes.
- For the chicken: Heat the oil in a shallow claypot or sauté pan over medium heat. Add the shallots, chilies, ginger, ½ cup of caramel sauce, and plenty of freshly ground black pepper; bring to a boil. Continue cooking to reduce slightly, about 4-5 minutes, then add the chicken. Turn the heat down and simmer, stirring occasionally until the chicken is cooked through, about 20 minutes.
- Garnish with cilantro and serve with steamed jasmine rice (optional).
