chicken clay pot

Epicurious | October 2005

Chef Charles Phan
Slanted Door, San Francisco, CA

This recipe is part of a menu developed for Epicurious by Charles Phan, the chef-owner of San Francisco's The Slanted Door. Read more about Phan and Vietnamese food.

Makes 4 servings.

1/2 pound chicken breast, cut into 3/4-inch cubes
1/2 pound chicken thigh meat, cut into 3/4-inch cubes
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

3 tablespoons soy sauce
2 teaspoons dark soy sauce
1/4 cup water
2 tablespoons white vinegar
1 teaspoon lemon juice
1 teaspoon white sugar

1 1/2 ounces "brown candy" sugar (found in most Asian grocery stores), broken into smaller pieces or 1/4 cup lightly packed dark brown sugar
3 tablespoons fish sauce

1 or 2 Thai chiles, minced
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and sliced into thin strips

Garnish: Two to three sprigs of cilantro

Place the chicken cubes in a large bowl and add garlic powder, salt, and black pepper. Cover and place in refrigerator. Combine the 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.