Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.
Caramel-Braised Chicken with Ginger and Lime
Vietnamese caramel chicken is a dish with multiple layers of flavors: salty, sweet, smoky, bitter and meaty. For our take, we used coconut water as the cooking liquid; it added a subtle salty-sweet richness that brought even more complexity to the dish. The generous amount of ginger, cut into matchsticks, mellows and softens as it cooks, and it adds a brightness that perks up the deeper flavors.
cup plus 1 tablespoon coconut water, divided
cup white sugar
01In a 12-inch skillet over medium-high, combine the 1 tablespoon coconut water and the sugar. Bring to a boil and cook, stirring occasionally, until the mixture turns golden at the edges, about 3 minutes. Reduce to medium and continue to cook, swirling the pan but without stirring, until the caramel is mahogany in color and smokes lightly, another 4 to 5 minutes.
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