Caramel-Braised Chicken w/Stir-Fried Baby Bok Choy

Caramel-Braised Chicken w/Stir-Fried Baby Bok Choy
Adapted from Fine Cooking Apr/May 2008

1/4 c. fish sauce
2 large shallots, finely chopped
5 medium cloves garlic, 2 cloves minced and 3 cloves smashed
1/8 t. crushed red pepper flakes
1/2 t. freshly ground black pepper, plus some to taste
1/4 c. granulated sugar
1 1/2 – 2 lbs. boneless, skinless chicken thighs, trimmed of excess fat and cut into 3/4-inch-wide strips
2 T. olive oil
4 medium heads baby bok choy, each cut into 6-8 wedges
Salt

In a small bowl, mix the fish sauce and 1/4 c. water and set aside. In another small bowl combine the shallots, minced garlic, red pepper flakes, and black pepper, and set aside.

Put the sugar and 2 T. water in a 12-inch straight-sided sauté pan over medium heat. Swirl the pan occasionally until the sugar dissolves and melts. Let the melted sugar come to a boil and cook, swirling frequently, until it caramelizes and turns a deep amber color. This may take up to ten minutes. Remove the pan from the heat.

Add the fish sauce mixture to the pan, stirring to combine. If necessary, use a wooden spoon to scrape up caramel bits from the pan and stir to dissolve them. Return the pan to medium heat and bring to a boil. Add the shallot mixture and cook, stirring occasionally, until the shallots soften, 1-2 minutes.

Add the chicken pieces to the pan in a single layer. Reduce the heat to low, cover, and simmer, stirring every 3-4 minutes, until the chicken is cooked through, about 10 minutes.

Meanwhile, heat the olive oil in a large nonstick skillet on high until it is shimmering, but not quite smoking. Add the bok choy and the smashed garlic to the pan and cook, stirring continuously, until the stems of the bok choy are slightly softened. This should only take a few minutes. Remove from heat and add salt and pepper to taste.

Arrange chicken and bok choy on a plate, spoon a bit of the braising liquid over both, and serve with steamed white rice.