"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Caramel-Braised Chicken, Vietnamese=Style Recipe

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This recipe for Caramel-Braised Chicken, Vietnamese=Style, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fine Cooking
Added: Wednesday, March 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. fish sauce
2 large shallots, finely chopped
2 medium cloves garlic, minced
1/8 t. crushed red pepper
Freshly ground black pepper
1/4 c. granulated sugar
6 or 8 boneless,skinless chicken thighs, trimmed of excess fat and cut into 3/4 wide strips
1/4 c. chopped fresh cilantro

Directions:
Directions:
Place chicken thighs on a rimmed baking sheet in a 400 oven for 20 minutes

In a small bowl, mix the fish sauce and 1/4 c. water. In another small bowl, mix the shallots, garlic, red pepper flakes and 1/2 t. black pepper.

Put the sugar and 2 T. water in a 10-inch straight-sided saute pan over medium heat and cook, swirling the pan occasionally, until the sugar dissolves. Let the melted sugar come to a boil and cook, swirling the pan occasionally at first and more frequently as the sugar browns, until it has caramelized to a deep amber color, 5 to 8 minutes.

Remove pan from heat and carefully pour in fish sauce mixture to the pan. Swirl the pan to combine and return to medium heat and bring to a boil. Add the shallot mixture and continue to cook, stirring occasionally until the shallots soften.

Add the chicken pieces, stirring to coat them. Serve sprinkled with cilantro and your favorite rice.

Number Of Servings:
Number Of Servings:
4

 

 

 

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