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Vietnamese-Style Caramel-Braised Chicken Recipe

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This recipe for Vietnamese-Style Caramel-Braised Chicken, 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: Thursday, April 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. fish sauce
2 large shallots, finely chopped
2 cloves garlic, minced
1/8 t. crushed red pepper flakes
Freshly ground black pepper
1/4 c. granulated sugar
6 to 8 boneless, skinless chicken thighs
1/4 c. cilantro

Directions:
Directions:
1. In a small bowl, mix fish sauce and 1/4 c. water. In another bowl, mix shallots, garlic, red pepper flakes, and 1/2 t. black pepper.
2. Put the sugar and 2 T. water in a 10" skillet over medium heat 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.
3. Remove the pan from the heat and, standing back to avoid spatters, slowly add the fist sauce mixture to the pan. Swirl the pan to combine, return to medium heat, and bring to a boil. Add the shallot mixture and continue to cook, till the shallots soften, 1 to 2 minutes.
3. Add chicken pieces to the pan in a single layer, reduce the heat to medium low or low, cover, an cook at a gently simmer, stirring occasionally, until chicken is cooked through, 8 to 10 minutes. Serve sprinkled with cilantro and over rice.

Number Of Servings:
Number Of Servings:
4

 

 

 

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