Vietnamese Carmelized Chicken
#9
  Re: (...)
One of the first C@H Table for Two recipes. This has been a fave of ours for years. It was my first recipe that made me feel like I was cooking "Gormet". Issue 48 p25, it's really very good and the cuke and peanut salad is an excellent side. 8 YUMs a spicy and simple dish.
Cis
Cis
Empress for Life
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#10
  Re: Vietnamese Carmelized Chicken by farnfam (One of the first [ur...)
I made this sooooo long ago! We loved it too, and I may have to make it again.
You only live once . . . but if you do it right once should be enough!
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#11
  Re: Re: Vietnamese Carmelized Chicken by Harborwitch (I made this sooooo l...)
If someone wants to share this, I'd love to see it. Carmelized anything sounds good to me!
Daphne
Keep your mind wide open.
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#12
  Re: Re: Vietnamese Carmelized Chicken by Gourmet_Mom (If someone wants to ...)
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.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#13
  Re: Re: Vietnamese Carmelized Chicken by cjs (Vietnamese Caramel C...)
Wow, thanks for posting this! The table for two's always seem to be my favorites. This may be on Sunday's menu, depending on the football schedule. If not then, Monday.
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#14
  Re: Re: Vietnamese Carmelized Chicken by chef_Tab (Wow, thanks for post...)
Thanks Jean. This is a must try.
Maryann

"Drink your tea slowly and reverently..."
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#15
  Re: Re: Vietnamese Carmelized Chicken by Mare749 (Thanks Jean. This i...)
Thanks Jean! This looks very good! This goes on next week's menu.
Daphne
Keep your mind wide open.
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#16
  Re: Re: Vietnamese Carmelized Chicken by Gourmet_Mom (Thanks Jean! This l...)
Say, Maryann, did you ever make this? Love to hear your thoughts.
Cis
Empress for Life
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