My family and I had a wonderful lunch at Slanted Door in San Francisco. I highly recommend a visit! One of the dishes that impressed me was their Caramelized Black Pepper Chicken. I love the wonderful flavor and the simplicity of preparation. This recipe is as close as it gets without making the trip to San Fran!
1/2 cup dark brown sugar
About 1/4 cup fish sauce (Note: Fish sauce can be salty so add as much as your taste desires)
1/4 cup water
3 tablespoons rice vinegar
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon coarsely ground pepper
2 fresh Thai chiles, halved, or dried red chiles
1 tablespoon canola oil
1 shallot, thinly sliced – (yes, it does work best with a shallot as opposed to an onion)
1 pound skinless, boneless chicken thighs, cut into pieces
cilantro – optional
In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.
- Heat the oil in a large stock pot. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. Serve over rice (jasmine). Sprinkle cilantro for added color and taste.