Two-Way Chicken

Name: Two-Way Chicken
Yield: makes 4 servings
Ingredients: 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; 3 tablespoons soy sauce; 1 tablespoon minced garlic; 1 tablespoon peeled and minced fresh ginger; 1 teaspoon hot red pepper flakes; 1 tablespoon corn, grapeseed, or other neutral oil; Lime wedges for serving, optional; Chopped fresh cilantro leaves for garnish; 1/4 cup sugar, optional; 2 tablespoons nam pla, optional

December 14, 2011

Dark, glazed, and bittersweet, this is another marvel of simple cooking from Southeast Asia. It takes no longer than a classic European chicken sauté, yet when you make it you will impress not only your guests but yourself. You can stop after step 2 and have a Thai-style dish, which is good, or proceed to step 3 and have one of the best Vietnamese-style chicken dishes you’ve ever tasted. Either way, serve with rice. For information on Thai fish sauce (nam pla), see page 500.

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