VIETNAMESE CHICKEN RAGU

My mom makes this kick a$$ chicken ragu. This is my version of it.

* 4 servings

3 lbs chicken thighs
2 tablespoons fish sauce
3 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon kosher salt
2 tablespoons shallot, minced
4 cloves garlic, minced
1 tablespoon Korean chili paste
2 tablespoons tomato paste
1 11.8 fl. oz. can coconut juice, strain out coconut pulp
1 each star anise, untoasted
1 each carrot, diced in 1/2 inch cubes
1 15 oz. can sweet peas, rinsed and drained
1 8 oz. can button mushrooms, rinsed and drained

Directions:
1.Marinate chicken thighs with fish sauce, sugar, soy sauce, kosher salt, shallots, garlic, and Korean chili paste for at least one hour.
2.Add 2 T. oil to a pot and sear chicken thigh pieces. Set aside marinade.
3.Add the rest of the marinade to the seared chicken pieces and cook until the marinade boils.
4.Add tomato paste and cook for a minute.
5.Add coconut juice and star anise. Bring to a boil.
6.Simmer for 45 minutes.
7.Add carrots, button mushrooms, and sweet peas and cook for another 30 minutes.
8.Adjust seasonings if necessary.
9.Serve with French bread.

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