Mar 26
Ingredients:
| 1/4 | cup fish sauce |
| 2 | shallots, finely chopped |
| 2 | cloves garlic |
| 1/8 | tsp crushed red peppers |
| 1/4 | cup sugar |
| 6-8 | boneless, skinless chicken thighs (3/4″ strips) |
| 1/2 | tsp ground pepper |
| 1 | tbsp sesame seeds for garnish |
Preparation:
- Mix fish sauce with 1/4 cup water. Set aside
- Mix shallots, garlic, red pepper flakes, and ground pepper in a bowl.
- Add sugar and 2 tbsp water to a 10″ flat saute pan over medium heat swirling occasionally until sugar dissolves.
- Let melted sugar come to boil stirring until caramelized (5-8 min)
- Remove from heat and add fish sauce mixture.
- Return to heat swirling and bring back to boil.
- Add shallots mixture stirring until shallots soften (2 min)
- Add chicken in single layer, cover, cook and stir occasionally until chicken is cooked and coated.
- Sprinkle with sesame seeds when serving.
Great with rice and stir-fried or steamed bok choy.
(Fine Cooking Magazine – May ‘o8)