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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is based on the dish from the Slanted Door restaurant in San Francisco. Flavorful and delicious!! (And pretty easy to make, too.) Ingredients:
1/2 cup packed dark brown sugar |
1/4 cup water |
1/4 cup fish sauce |
3 tablespoons rice vinegar |
1 teaspoon dry sherry |
1 teaspoon minced garlic |
1 teaspoon dark soy sauce or 1 teaspoon regular soy sauce |
1 teaspoon slivered ginger |
1 teaspoon fresh ground black pepper |
2 small fresh thai chiles or 2 small dried thai chiles, broken in half |
1 teaspoon vegetable oil |
1 large shallot, sliced |
1 3/4 lbs skinless boneless dark chicken meat, cut into bite size pieces |
1/4 lb skinless boneless white meat chicken, cut into bite size pieces |
steamed white rice |
1 fresh cilantro, sprig for garnish |
Directions:
1. In a small bowl, combine the brown sugar, water, fish sauce, vinegar, sherry, garlic, soy sauce, ginger, black pepper, and chiles and mix well; set this sauce mixture aside.
2. In a large pot over high temperature, heat the oil; add the sliced shallot and sauté until brown, about 5 minutes.
3. Add the chicken pieces and cook until slightly browned, about 5 minutes.
4. Add the sauce mixture to the pot and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until the liquid reduces by half, about 10 to 12 minutes.
5. Put the steamed rice in a serving bowl or plate and spoon the chicken over it, garnish with cilantro sprig.
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