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Vietnamese Caramel Chicken with Herbs
(Cuisine at home, December 2004, Issue 48, p. 25)
Makes: 2 Chicken Breasts Total Time: About 45 Minutes Rating: Intermediate
Prepare:
1 1/4 cups water
3/4 cup raw jasmine rice
Pinch of salt
Caramelize; Combine and Add:
1/2 cup sugar
1/4 cup chicken broth
2 T. fish sauce
Sear in 1 T. Vegetable Oil:
2 boneless, skinless chicken breast halves (about 5 oz. each), seasoned with salt and pepper to taste
Saute in 1 T. Vegetable Oil:
2 T. fresh ginger, minced
1 T. shallot, minced
1 T. garlic, minced
1 t. jalapeño, seeded, minced
Add and Simmer:
Seared chicken
Caramel syrup
Combine; Serve Chicken with:
1/4 cup scallion, bias-sliced
2 T. torn fresh mint leaves
2 T. torn fresh cilantro leaves
2 T. torn fresh basil leaves
Cooked jasmine rice
Related Recipes:
Cucumber-Peanut Salad
Prepare rice as directed on the package (but using proportions listed here); keep warm off heat.
Caramelize sugar for the Vietnamese Carmal Chicken in a small skillet over medium-high heat until the color of iced tea, 5 - 7 minutes. Combine broth and fish sauce and carefully add it to the caramel; set sauce aside.
Sear chicken in oil in a nonstick skillet over medium-high heat, 3 - 4 minutes per side. Transfer to a plate; wipe out the skillet.
Saute ginger, shallot, garlic, and jalapeño in oil in the skillet over medium heat about 1 minute.
Add chicken and caramel; turn chicken to coat. Simmer until caramel thickens and chicken cooks through, 3 - 5 minutes.
Combine scallion and herbs. Serve chicken over rice, drizzling sauce and sprinkling herbs on top.
and -
Cucumber-Peanut Salad
(Cuisine at home, December 2004, Issue 48, p. 25)
Makes: About 1 Cup Total Time: About 10 Minutes Rating: Easy
Combine:
1 cup cucumber, seeded, sliced into half-moons
1/4 cup red onion, slivered
1/4 cup rice vinegar
2 t. sugar
1/4 t. red pepper flakes
Pinch of salt
Garnish with:
Chopped dry roasted peanuts
Related Recipes:
Vietnamese Caramel Chicken with Herbs
Combine cucumber, onion, vinegar, sugar, pepper flakes, and salt in a bowl. Let marinate at least 15 minutes at room temperature.
Garnish salad with peanuts just before serving.
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