Caramelized Chicken Thighs w/ Quail Eggs (Cambodian Style Kaw Recipe)

I know there’s a million and one ways to make this dish… but try my version, its pretty fire (:

What you’ll need:

• 1 whole bulb garlic, finely chopped

• 1/4-1/2 cup water

• 1 tbsp chicken bouillon

• 2 tbsp soy sauce

• 1 tbsp fish sauce

• 2 tbsp vinegar

• 2-4 tbsp cane sugar

• 6-8 chicken (thighs or drumsticks work best)

• 12 oz (can) peeled quail eggs

• Fresh chopped cilantro (for garnish)

• Steamed rice (for serving)

• Sliced cucumbers (for serving)

• Sriracha or ground Thai chili powder for spice (optional)

• salt and black pepper
  

Instructions:

1. Prepare the Sauce:

-In a small bowl, mix water, chicken bouillon, soy sauce, fish sauce, vinegar, and all the chopped garlic. Set aside.

2. Caramelize the Sugar:

- In a pan over medium-high heat, melt the cane sugar until it turns a deep golden caramel color. Lower the heat to prevent burning.

3. Sear the Chicken:

-Carefully place the chicken skin side down. Let it sear for about a minute for some color.

4. Add the Sauce:

- Pour in the prepared sauce and let the chicken absorb the flavors. (Add more water if needed to cover chicken).

5. Cook the Chicken:

-Let it simmer over medium-low heat, uncovered, until the chicken is about 50% cooked through.

6. Prepare the Quail Eggs:

-While the chicken is cooking, drain canned quail eggs.

7. Finish Cooking:

-Flip the chicken, add the quail eggs, and let everything simmer for about 30 minutes (or longer) until the sauce reduces and thickens.

8. Serve & Enjoy:

- Garnish with a lot of fresh cracked black pepper, chopped cilantro and serve over hot rice with a side of fresh cucumber slices.

*This dish gets even better the longer it simmers, so take your time and let the flavors develop! Also, a great meal-prep idea— Enjoy!