Recipe by Julesong
This recipe is based on the dish from the Slanted Door restaurant in San Francisco. Flavorful and delicious!! (And pretty easy to make, too.)
Top Review by Kasha
Surprisingly easy despite the long list of ingredients. I cut down a titch on the fish sauce and replaced with water. The taste of the fish sauce is necessary though, and not at all fishy. Also, let it cook all the way down, you don't want or need a lot of sauce with this. Served with green beans and rice. Super good. Next time I will use thighs instead of the breasts I had.
- 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 See How It's Made
- 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.
- In a large pot over high temperature, heat the oil; add the sliced shallot and sauté until brown, about 5 minutes.
- Add the chicken pieces and cook until slightly browned, about 5 minutes.
- 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.
- Put the steamed rice in a serving bowl or plate and spoon the chicken over it, garnish with cilantro sprig.