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Southeast Asian Chicken, Two Ways
Category: Main Course, Chicken
Serves: 4
Rating:
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Ingredients:
1 3- 4-lb.. chicken cut up 3 t. soy sauce 1-2 T minced garlic 1-2 T. minced ginger 1-2 t. crushed dried chili flakes 1 T. corn oil lime wedges (optional) chopped cilantro leaves for garnish (optional) 1/4 c. sugar (optional) 2 T. nam pla [Thai fish sauce] (optional
Directions:
Place chicken in a large bowl with soy sauce, 1 T. each of garlic and ginger and 1 t. chili flakes. Toss well to coat. Chicken may be covered and refrigerated for up to a day. Put oil in a large deep nonstick skillet over medium high heat. Remove chicken from marinade and add, skin side down, to the hot oil. Brown well on both sides, then lower heat and cook until chicken is cooked through, about 25 minutes. At this point, the chicken can be served with cilantro and lime wedges. For Vietnamese-style chicken, remove chicken from pan, turn heat to low. and add sugar, another T. each of garlic and ginger and another t. of chili along with 2 T. water. Raise heat to high and cook, stirring occasionally until sugar melts and sauce thickens and foams. Add nam pla and any juices accumulated around the reserved chicken and cook a minute more, then return chicken to the pan and cook, turning pieces until they are nicely glazed and the chicken is hot. Remove from pan, spoon sauce on top , garnish with lime and cilantro.