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Chicken in Caramel Sauce Recipe

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This recipe for Chicken in Caramel Sauce, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, April 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup dark brown sugar
1/4 cup water
1/4 cup fish sauce
3 tbsp rice vinegar
1 tsp dark or regular soy sauce
1 tsp slivered ginger
1 tsp freshly ground pepper
2 small Thai chiles (fresh or dried), broken in half
1 tbsp canola oil
1 shallot, sliced
1 3/4 pounds skinless, boneless dark-meat chicken, cut into bite-size pieces
Steamed white rice
Cilantro sprigs for garnish

Directions:
Directions:
Cobine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chiles in a small bowl. Mix well.
Heat the oil in a large pot over high heat. Add the shallot and saute until brown, about 5 minutes.
Add the chicken to the pan and saute until it is slightly browned, about 5 minutes.
Add the sauce mixture and bring it to a boil.
Reduce the heat to medium and cook until the sauce has reduced by half, about 12 minutes, stirring occasionally.
Serve over rice and garnish with cilantro.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
This dish is a good example of the great food that is served from street stands throughout Vietnam.

 

 

 

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