chicken claypot Recipe

About:

Signature receipe by Charles Phan, chef-owner of the Slanted Door.


Recipe Info

Restaurant: The Slanted Door | San Francisco Bay Area

Servings: 4
Prep Time: 30 minutes
Cuisine: Vietnamese
Meal Type: Dinner
Main Ingredient: cherries
Dish Type: Main Course
Cooking Method: Other
Season/Occasion: Any Occasion
Dificulty: Easy
Vegetarian: No

Directions

Recipe

Place chicken cubes in large bowl and add garlic powder, salt, and black pepper. Cover and place in refrigerator. Combine soy sauce, dark soy sauce, water, white vinegar, lemon juice, and sugar in a bowl and set aside.

Heat a 4-quart saucepot or clay pot over low heat. Add brown candy pieces or brown sugar and melt slowly over medium heat, stirring frequently to avoid sticking and burning. When sugar comes to a slow boil, carefully add fish sauce. Add soy sauce mixture, Thai chile, garlic, and ginger. Add chicken to the liquid and cook, stirring occasionally, until chicken is tender, about 8 minutes.


Ingredients

1/2 lb. chicken breast, cut into 3/4 inch cubes 1/2 lb. chicken thigh meat, cut into 3/4 inch cubes 1/2 tsp. garlic powder 1/2 tsp. kosher salt 1/2 tsp. freshly ground black pepper 3 Tbsp. soy sauce 2 tsp. dark soy sauce 1/4 C. water 2 Tbsp. white vinegar 1 tsp. lemon juice 1 tsp. white sugar 1 1/2 oz. "brown candy" (or 1/4 cup dark brown sugar) 3 Tbsp. fish sauce 1 or 2 Thai chiles, minced 1 clove garlic, minced 1 Tbsp. fresh ginger, peeled and sliced into thin strips 2 or 3 sprigs of cilantro

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