Vietnamese Braised Chicken

Step 1

Pat the 2 lb chicken thighs dry with paper towels. Season with a pinch of salt and pepper.

Step 2

Heat the 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken in a single layer, skin-side down, and sear until golden brown, about 5 minutes per side. Work in batches if needed to avoid crowding.

Step 3

Remove the chicken and set aside. Reduce heat to medium. Add the 1-inch ginger (peeled and sliced) and 4 garlic cloves (minced) to the pot. Cook until fragrant, about 1 minute.

Step 4

Stir in the 2 tbsp brown sugar, 3 tbsp fish sauce, and 1 cup water. Scrape up any browned bits from the bottom of the pot.

Step 5

Return the chicken to the pot, skin-side up. Bring to a simmer, then cover and cook over low heat until the chicken is tender and cooked through, about 25 minutes. The sauce should be slightly thickened and coat the chicken.

Step 6

Uncover and increase heat to medium-high. Let the sauce reduce until it's glossy and thick enough to coat the back of a spoon, about 5 minutes. Taste and adjust with more fish sauce or sugar if needed.

Step 7

Garnish with the 4 scallions (sliced) and serve hot with steamed rice.