Ginger Chicken In a Pot
In Vietnam, caramel sauce is used to enhance the color of this dish and to impart a sweet, smoky flavor, but Mai Pham has substituted brown sugar with no loss of flavor. A 2-quart Chinese sandy pot is best for this recipe but you may also prepare it in a regular pot. Serve with lots of steamed rice.
 
1 tablespoon vegetable oil
1 shallot, minced
1 teaspoon minced garlic
1 1/4 pounds skinless boneless chicken thighs, cut into large chunks, rinsed
1 1/2 tablespoons minced fresh ginger
1/2 teaspoon minced fresh chiles
2 teaspoons light brown sugar
2 tablespoons Asian fish sauce (nuoc nam or nam pla)
1/2 cup chicken broth or water
2 green onions (white and most of the green part), cut into 1-inch lengths
1 tablespoon chopped cilantro
1/4 teaspoon freshly ground pepper, or to taste

Heat the vegetable oil in a clay pot or other pot over medium heat. When it is hot, add the shallot and garlic and cook, stirring, for 2 to 3 minutes, or until fragrant. Add the chicken, ginger and chiles. Cook, stirring, for about 2 minutes, or until the chicken loses its raw look. Add the brown sugar and stir for 1 minute. Stir in the fish sauce and cook for 1 minute. Add the chicken broth and bring to a boil. Reduce heat to low and simmer for about 15 minutes, or until the chicken is done. The sauce should be slightly thick. (Add more water if necessary.) Remove from heat. Garnish with the green onions and cilantro; season with the pepper. Serve right from the clay pot.

Serves 4.

PER SERVING: 233 calories, 29 g protein, 6 g carbohydrate, 9 g fat (2 g saturated), 117 mg cholesterol, 669 mg sodium, 0 fiber.