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Vietnamese Carmelized Chicken - farnfam - 10-10-2008
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
Re: Vietnamese Carmelized Chicken - Harborwitch - 10-10-2008
I made this sooooo long ago! We loved it too, and I may have to make it again.
Re: Vietnamese Carmelized Chicken - Gourmet_Mom - 10-10-2008
If someone wants to share this, I'd love to see it. Carmelized anything sounds good to me!
Re: Vietnamese Carmelized Chicken - cjs - 10-11-2008
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.
Re: Vietnamese Carmelized Chicken - chef_Tab - 10-11-2008
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.
Re: Vietnamese Carmelized Chicken - Mare749 - 10-11-2008
Thanks Jean. This is a must try.
Re: Vietnamese Carmelized Chicken - Gourmet_Mom - 10-11-2008
Thanks Jean! This looks very good! This goes on next week's menu.
Re: Vietnamese Carmelized Chicken - farnfam - 02-06-2009
Say, Maryann, did you ever make this? Love to hear your thoughts.