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Claypot Chicken with Dried Plums

Yield: 4 servings

1 tablespoon soy sauce
1 teaspoon cornstarch
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
3 tablespoons vegetable oil, divided
3 tablespoons finely chopped fresh ginger
2 shallots, finely chopped
2 cloves garlic, finely chopped
1/2 serrano chile, finely chopped
1 1/2 tablespoons fish sauce (namm pla)
1 teaspoon packed brown sugar
1 cup reduced-sodium chicken broth
2/3 cup (about 4 ounces) pitted dried plums
1/2 medium onion, cut into thin wedges
6 sprigs cilantro, cut into 1-inch pieces

Prep Time 20 minutes
Cook/Bake Time 25 minutes
Stand Time 30 minutes

In large bowl, combine soy sauce and cornstarch. Add chicken and toss to coat; cover and refrigerate 30 minutes. In medium saucepan, Asian claypot or sandpot over medium heat, heat 2 tablespoons of the oil until hot. Add ginger, shallots, garlic, chile, fish sauce and sugar. Cook and stir until fragrant, about 2 minutes. Add chicken; cook and toss 3 to 4 minutes or until lightly browned. Add chicken broth and dried plums; simmer 10 to 12 minutes or until chicken is no longer pink in center and sauce is slightly thickened, stirring occasionally.

Meanwhile, heat remaining 1 tablespoon oil in medium skillet. Add onions; cook and stir 5 minutes or until onions are translucent. Mix into chicken mixture. Cook an additional 2 to 3 minutes. Remove from heat; sprinkle with cilantro before serving.

Nutritional Information (per serving)
Calories 347, Cholesterol 94mg, % of Calories from Fat 39%, Fat 15g, Sodium 903mg, Carbohydrates 28g, Protein 25g, Fiber 3g
Source: California Dried Plum Board

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