I was browsing around looking for a chicken recipe. I wanted something that was pretty simple to make but sort of homey and rib-sticking. This worked well.
Caramel Chicken (Adapted from Epicurious).
2 T oil
salt/pepper
3lb whole chicken, cut into 8 pieces
8 garlic cloves, peeled
1/2 c water
1/3 c brown sugar
1/4 c rice vinegar
2 1/4"-thick slices peeled ginger
1 c chicken stock
1/4 soy sauce
2 scallions, thinly sliced
white rice (for serving)
Salt/pepper chicken. Heat oil in dutch oven and brown chicken in batches (each side about 6-8 minutes). Set chicken aside. Pour off some of the fat and heat garlic until lightly browned (about 2 minutes). Deglaze pan with water (scraping up the fond) over high heat. Add brown sugar and stir until thickened and dark (about 4 minutes). Add vinegar, ginger, chicken stock, and soy sauce. Add chicken back to pot. Bring to boil, lower and simmer 20-25 minutes until chicken is cooked. Remove chicken from pan and heat liquid until reduced and coats back of spoon (about 10 minutes). Put chicken back in pot; turn to coat. Toss in scallions. Serve over cooked rice.
Some comments on the website for this recipe said they thickened the sauce with cornstarch. I rather liked it on the thinner side. It soaked into the rice nicely. I wished I had more rice. We were almost out so I had do ration a bit. I had plenty of brown rice which would have worked OK but sometimes white rice just goes better.
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| Not the best picture in the world - basically it's chicken |
2 T oil
salt/pepper
3lb whole chicken, cut into 8 pieces
8 garlic cloves, peeled
1/2 c water
1/3 c brown sugar
1/4 c rice vinegar
2 1/4"-thick slices peeled ginger
1 c chicken stock
1/4 soy sauce
2 scallions, thinly sliced
white rice (for serving)
Salt/pepper chicken. Heat oil in dutch oven and brown chicken in batches (each side about 6-8 minutes). Set chicken aside. Pour off some of the fat and heat garlic until lightly browned (about 2 minutes). Deglaze pan with water (scraping up the fond) over high heat. Add brown sugar and stir until thickened and dark (about 4 minutes). Add vinegar, ginger, chicken stock, and soy sauce. Add chicken back to pot. Bring to boil, lower and simmer 20-25 minutes until chicken is cooked. Remove chicken from pan and heat liquid until reduced and coats back of spoon (about 10 minutes). Put chicken back in pot; turn to coat. Toss in scallions. Serve over cooked rice.
Some comments on the website for this recipe said they thickened the sauce with cornstarch. I rather liked it on the thinner side. It soaked into the rice nicely. I wished I had more rice. We were almost out so I had do ration a bit. I had plenty of brown rice which would have worked OK but sometimes white rice just goes better.
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