Caramel Chicken: Hold the Ice Cream

Ingredients

• 2 cup chicken broth 
• 2 servings rice white as needed cooked for serving ( )
• 8 clove garlic peeled ()
• 2 servings kosher salt as needed
• 0.7 cup brown sugar light packed ()
• 0.5 cup soya sauce reduced-sodium
• 2.5 pound skin-on bone-in
• 0.5 cup unseasoned rice vinegar 
• 2 tablespoon vegetable oil 

Equipment

• pot
• aluminum foil

Directions

1. Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate.
2. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken.
3. Pour off fat from pot.Return pot to medium-high heat and add ½ cup water, scraping up browned bits.
4. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
5. Add ginger, broth, and soy sauce; cook until slightly reduced, about 4 minutes.
6. Add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes.
7. Transfer chicken to a plate and loosely cover foil to keep warm.Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 to 12 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.Like this:Like Loading...