Caramelized Claypot Chicken Recipes
VIETNAMESE CARAMEL CHICKEN
Vietnamese caramel chicken, known as ga kho, is easy to make at home with fish sauce, palm sugar, chicken, ginger, and black pepper. The recipe is authentic as it gets and comes from The Slanted Door restaurant in San Francisco.
Provided by Charles Phan
Categories Mains
Time 1h
Number Of Ingredients 10
Steps:
- Dump the palm sugar in a small saucepan over medium-low heat and wait until the sugar sorta melts, which can take anywhere from 5 to 25 minutes. (If substituting light brown sugar for the palm sugar, you'll need to add a tablespoon or two cold water to the sugar before you place it over the heat and stir almost constantly as it melts.) Palm sugar is still a touch grainy even when it melts and that's okay. It may smoke ever so slightly, and that's okay. If the sugar appears to seize or scorch, though, lower the heat and go ahead and stir it.
- Meanwhile, measure your fish sauce and have it at the ready.
- When the sugar melts, turn off the heat under the sugar and slowly and carefully stir in the fish sauce, taking care as it may bubble and spatter. If the sugar seizes into clumps, simply return the pan to low heat and stir until everything melts once again. Let cool. The caramel sauce will thicken as it cools. Store in an airtight container for up to 1 month.
- Cut the chicken thighs into bite-size pieces.
- In a 10-inch claypot or sauté pan over medium heat, heat the oil. Add the ginger and shallots and sauté until softened, about 2 minutes. Increase the heat to medium-high and add the chiles, chicken, and 1/4 cup caramel sauce. Bring to a boil, then turn the heat down and simmer, uncovered, stirring or turning the chicken occasionally, until the chicken is cooked through and the sauce is bubbling, a shade darker, and thicker and stickier, 10 to 20 minutes. Garnish with cilantro and gobs of black pepper. Serve immediately with steamed rice.
Nutrition Facts : ServingSize 1 portion, Calories 503 kcal, Carbohydrate 42 g, Protein 37 g, Fat 21 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 162 mg, Sodium 5886 mg, Fiber 1 g, Sugar 31 g, UnsaturatedFat 16 g
CARAMELIZED CLAYPOT CHICKEN
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.
Provided by Charles Phan
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- 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).
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- Place a medium saucepan over low heat and add palm sugar. Once it begins to melt, stir till it starts caramelizing and darkens in color- being careful not to let it burn. Add fish sauce and stir vigorously to combine, about 1 minute. Remove from heat and set caramel sauce aside.
- Heat a claypot on medium and pour in oil. Once hot, add ginger and onions; stir till softened and translucent. Toss in red chillies and cook for about 1 minute.
- Slide chicken into the claypot; stir to coat. Sauté till the color of the chicken turns white, with just some remaining touches of pink. Pour in ½ cup of reserved caramel sauce. Stir to combine and cover claypot with a lid; cook for 1 minute. Reduce heat to low. Remove lid and let the chicken cook, bubbling, till the caramel sauce thickens and coats the chicken, and the chicken is cooked through. Garnish with fresh coriander leaves and remove from heat.
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- In a clay pot or stainless steel pot, heat one tbsp of vegetable oil, add minced garlic and shallot. Cook for 2 minutes or until garlic turn golden brown.
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- Marinate the chicken with the Marinade ingredients for 10 minutes. Mix all the ingredients in the Caramel Sauce in a bowl, set aside.
- Heat up a skillet (cast-iron preferred) on medium to high heat. Add 1 tablespoon oil. Pan-fry the chicken (skin side up) until the bottom turns slightly crispy and brown. Repeat the same for the skin, until the skin becomes slightly charred. Transfer the chicken out.
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- In a small heavy saucepan, cook 2 tablespoons of the sugar over moderate heat until bubbling and beginning to brown around the edges, 4 minutes. Gradually stir in 1/3 cup of the hot water and simmer for 3 minutes to dissolve the caramel. Remove from the heat.
- Heat the oil in a medium Chinese clay pot or in a casserole. Add the chiles, garlic and half of the ginger and stir-fry over moderate heat until fragrant, about 20 seconds. Add the chicken, fish sauce, salt and the remaining 2 teaspoons of sugar and stir until the chicken turns white, 3 to 4 minutes. Add the onion wedges, the remaining 1/4 cup of hot water and the caramel sauce and bring to a boil. Cover, reduce the heat to low and simmer until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Add the scallions and cook for 3 minutes longer. Stir in the remaining ginger and remove the pot from the heat. Garnish with the cilantro and serve.
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