I’m going to file this dish under couldn’t believe how good this was or how quickly it was made. This meal was on the table faster than ever even by weeknight meal standards, even with chicken that needed to be cut into cubes, even though I was reading and following a recipe instead of cooking from memory, and even with the time spent taking photos. Seriously, the rice took longer to simmer than the chicken and sauce to be made. This was one of the 30 Best, Fast Recipes Ever in Food and Wine last September, and it definitely qualifies. It’s from Charles Phan of San Francisco’s Slanted Door.
The dish is an easy combination of fairly common ingredients. The sauce is made with brown sugar, fish sauce, water, rice vinegar, garlic, ginger, black pepper, and Thai chiles. As I almost always do in savory applications, I chose to reduce the amount of sugar by a tablespoon or so. I usually also increase the amount of chiles, but I played by the rules in that regard this time. The recipe suggests two, halved Thai chiles, but I could go for three or four next time I make this. Once the sauce ingredients were combined, it was set aside while minced shallots were sauteed. Then, the sauce was added to the pan followed by the cubed chicken. That was left to simmer until the chicken was cooked through which took less than 15 minutes. It was served with jasmine rice and was garnished with cilantro.
I used chicken breast instead of the suggested thigh meat because of Kurt’s preference, and it cooked into a lovely tender state in the sauce. The balance of sweetness and chile heat was just right even though I wouldn’t have minded more spiciness, and all the other savory flavors from garlic, ginger, and fish sauce rounded out the sauce nicely. Kurt noted that it was ‘actually’ good. He’s well aware of my track record with Asian cuisine and tasted cautiously at first but then happily. I served the chicken and rice with some sauteed spinach and shitakes, and the roaming sauce on the plate was a welcome taste with the vegetables too. I love finding dishes like this that can become a part of our mid-week routine instead of being saved only for occasions when there’s plenty of time.
The dish is an easy combination of fairly common ingredients. The sauce is made with brown sugar, fish sauce, water, rice vinegar, garlic, ginger, black pepper, and Thai chiles. As I almost always do in savory applications, I chose to reduce the amount of sugar by a tablespoon or so. I usually also increase the amount of chiles, but I played by the rules in that regard this time. The recipe suggests two, halved Thai chiles, but I could go for three or four next time I make this. Once the sauce ingredients were combined, it was set aside while minced shallots were sauteed. Then, the sauce was added to the pan followed by the cubed chicken. That was left to simmer until the chicken was cooked through which took less than 15 minutes. It was served with jasmine rice and was garnished with cilantro.
I used chicken breast instead of the suggested thigh meat because of Kurt’s preference, and it cooked into a lovely tender state in the sauce. The balance of sweetness and chile heat was just right even though I wouldn’t have minded more spiciness, and all the other savory flavors from garlic, ginger, and fish sauce rounded out the sauce nicely. Kurt noted that it was ‘actually’ good. He’s well aware of my track record with Asian cuisine and tasted cautiously at first but then happily. I served the chicken and rice with some sauteed spinach and shitakes, and the roaming sauce on the plate was a welcome taste with the vegetables too. I love finding dishes like this that can become a part of our mid-week routine instead of being saved only for occasions when there’s plenty of time.
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