This is a version of kho, which is traditionally cooked in a clay pot. Yummy!
2 tbs. vegetable oil
1 1/2 lb. boneless skinless chicken thighs, quartered
3 tbs. minced fresh ginger
2 tbs. chopped shallots or onion
1 tbs. minced garlic
2 tbs. fish sauce*
2 tbs. packed light brown sugar
1 tbs. sugar
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 to 1 tsp. crushed red pepper
1/4 cup water
1 cup diagonally sliced green onions (2")
1. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Add chicken; cook 3 to 5 minutes or until browned.
2. Add ginger, shallots and garlic; cook and stir 1 minute. Add all remaining ingredients except water and green onions. Bring to a boil; boil one minute or until sauce begins to thicken. Add water. Reduce heat to medium-low; cook 8 to 10 minutes or until chicken is no longer pink in center. Stir in green onions.
* Look for fish sauce in the Asian section of supermarkets.
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