: Carmelized Chicken [Clay Pot Style] :

Carmelized Chicken
[made in a small cast iron skillet]
½ lb Chicken Thighs

Sea Salt and fresh ground pepper to taste

4 tablespoons Soy Sacue

2 tablespoons Water

1 teaspoon Rice Wine Vinegar

Juice from ½  Lemon

1 teaspoon Sugar

¼ cup dark Brown Sugar

2 tablespoons Fish Sauce (or more to taste)

1 small Shallot (sliced)

½ of a small Jalapeno (chopped)

Garlic to taste (minced)

Dried Thai chilies (chopped)(optional)

Cube chicken, add salt and pepper and set aside.

Combine Soy Sauce through sugar and set aside.

Place brown sugar in a small caste iron skillet and heat to boiling, careful to keep an eye on it as to not over cook.  Carefully add the fish sauce and still, immediately add the rest of the ingredients and cook to combine for a few minutes.  Add chicken and cook through.  Remove chicken with a slotted spoon and set in a serving bowl and reduce sauce as desired.

(Definitely inspired by Slanted Door's Chicken Clay Pot I've enjoyed forever from the first restaurant on Valencia, to the first Embarcadero location to the current Ferry Building.  If you haven't been to this restaurant, must go immediately)

Serve over steamed white rice.

Serves 2

Enjoy!

(annie)