Caramel Chicken
Sep. 29th, 2015 12:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
browngirlThe recipe and method are originally Vietnamese, but/and I found it in an American cooking magazine and played with it further, so.
I found this recipe easy, scrumptious, and a lot of fun. Caramel making is always such a rush, and when I threw the water in I made Tigerlily jump. ;) The caramel didn't need temperature-taking, at least since I've made caramel before: I just kept an eye on it, and when it turned molasses-dark and started throwing wisps of smoke it was ready to be diluted.
I left the thighs whole and cooked it in the oven fro 3 hours at 250F (mostly because I fell asleep for 3 hours, but the long cooking infused the meat with flavor.) Instead of using broccoli, I sliced up a mix of veggies (summer squash, broccolini, baby ginger, and pineapple) and simmered them in the sauce just till crisp-tender, then removed them and boiled the sauce down to serving consistency. And I left out the cilantro because fuck cilantro, that's why.
Now to figure out a white meat version. Tigerlily prefers white meat chicken, but this was good enough that she enjoyed it with the thighs.
http://www.food.com/recipe/vietnamese-style-caramel-chicken-with-broccoli-523426
Vietnamese-Style Caramel Chicken With Broccoli
PREP 15 MINS
COOK 40 MINS
This Recipe came from"Cooks Illustrated" May/June 2015. The saltiness of fish sauce can vary; we reccommend Tiparos. When taking the temperature of the caramel in step 2, tilt the pan and move the thermometer back and forth to equalize hot and cool spots; also make sure to have hot wter at the ready. This dish is intensely seasoned, so servi ti with plenty of steamed white rice.
SERVINGS 4-6 UNITS US
1 tablespoon baking soda
2 lbs boneless skinless chicken thighs
7 tablespoons sugar
1/4 cup fish sauce
2 tablespoons grated fresh ginger
1 lb broccoli, florets cut int 1 -inch pieces, stalks peeled and sliced 1/4 inch thick
2 teaspoons cornstarch
1⁄2 teaspoon pepper
1⁄2 cup chopped fresh cilantro leaves and stems
combine baking soda and 1 1/4 cups cold water in large bowl. Add chicken and toss to coat. Let stand at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
Meanwhile, combine sugar and 3 tablespoons water in small saucepan. Bring to boil over medium-high heat and cook, without stirring, until mixture begins to turn golden, 4 to 6 minutes. Reduce heat to medium-low and continue to cook, gently swirling saucepan, until sugar turns color of molasses and registers between 390 and 400 degrees, 4 to 6 minutes longer. (Caramel will produce some smoke during the last 1 to 2 minutes of cooking.) Immediately remove saucepan from heat and carefully pour in 3/4 cup hot water (mixture will bubble and steam vigorously). When bubbling has subsided, return saucepan to medium heat and stir to dissolve caramel.
Transfer caramel to 12-inch skillet and stir in fish sauce and ginger. Add chicken and bring to simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until chicken is forktender and registers 205 degrees, 30 -40 minutes, flipping chicken halfway through simmering. Transfer chicken to serving dish and cover to keep warm.
Bring 1 inch water to boil in Dutch oven. Lower insert or steamer basket with broccoli into pot so it rests above water; cover and simmer until broccoli is just tender, 4.5 to 5 minutes. Transfer broccoli to serving dish with chicken.
While broccoli cooks, bring sauce to boil over medium-high heat and cook until reduced to 1 1/4 cups, 3 to 5 minutes. Whisk cornstarch and 1 tablespoon water together in small bowl, then whisk into sauce; simmer until slightly thickened, about 1 minute. Stir in pepper. Pour 1/4 cup sauce over chicken and broccoli. Sprinkle with cilantro and serve, passing remaining sauce separately.
I found this recipe easy, scrumptious, and a lot of fun. Caramel making is always such a rush, and when I threw the water in I made Tigerlily jump. ;) The caramel didn't need temperature-taking, at least since I've made caramel before: I just kept an eye on it, and when it turned molasses-dark and started throwing wisps of smoke it was ready to be diluted.
I left the thighs whole and cooked it in the oven fro 3 hours at 250F (mostly because I fell asleep for 3 hours, but the long cooking infused the meat with flavor.) Instead of using broccoli, I sliced up a mix of veggies (summer squash, broccolini, baby ginger, and pineapple) and simmered them in the sauce just till crisp-tender, then removed them and boiled the sauce down to serving consistency. And I left out the cilantro because fuck cilantro, that's why.
Now to figure out a white meat version. Tigerlily prefers white meat chicken, but this was good enough that she enjoyed it with the thighs.
http://www.food.com/recipe/vietnamese-style-caramel-chicken-with-broccoli-523426
Vietnamese-Style Caramel Chicken With Broccoli
PREP 15 MINS
COOK 40 MINS
This Recipe came from"Cooks Illustrated" May/June 2015. The saltiness of fish sauce can vary; we reccommend Tiparos. When taking the temperature of the caramel in step 2, tilt the pan and move the thermometer back and forth to equalize hot and cool spots; also make sure to have hot wter at the ready. This dish is intensely seasoned, so servi ti with plenty of steamed white rice.
SERVINGS 4-6 UNITS US
1 tablespoon baking soda
2 lbs boneless skinless chicken thighs
7 tablespoons sugar
1/4 cup fish sauce
2 tablespoons grated fresh ginger
1 lb broccoli, florets cut int 1 -inch pieces, stalks peeled and sliced 1/4 inch thick
2 teaspoons cornstarch
1⁄2 teaspoon pepper
1⁄2 cup chopped fresh cilantro leaves and stems
combine baking soda and 1 1/4 cups cold water in large bowl. Add chicken and toss to coat. Let stand at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
Meanwhile, combine sugar and 3 tablespoons water in small saucepan. Bring to boil over medium-high heat and cook, without stirring, until mixture begins to turn golden, 4 to 6 minutes. Reduce heat to medium-low and continue to cook, gently swirling saucepan, until sugar turns color of molasses and registers between 390 and 400 degrees, 4 to 6 minutes longer. (Caramel will produce some smoke during the last 1 to 2 minutes of cooking.) Immediately remove saucepan from heat and carefully pour in 3/4 cup hot water (mixture will bubble and steam vigorously). When bubbling has subsided, return saucepan to medium heat and stir to dissolve caramel.
Transfer caramel to 12-inch skillet and stir in fish sauce and ginger. Add chicken and bring to simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until chicken is forktender and registers 205 degrees, 30 -40 minutes, flipping chicken halfway through simmering. Transfer chicken to serving dish and cover to keep warm.
Bring 1 inch water to boil in Dutch oven. Lower insert or steamer basket with broccoli into pot so it rests above water; cover and simmer until broccoli is just tender, 4.5 to 5 minutes. Transfer broccoli to serving dish with chicken.
While broccoli cooks, bring sauce to boil over medium-high heat and cook until reduced to 1 1/4 cups, 3 to 5 minutes. Whisk cornstarch and 1 tablespoon water together in small bowl, then whisk into sauce; simmer until slightly thickened, about 1 minute. Stir in pepper. Pour 1/4 cup sauce over chicken and broccoli. Sprinkle with cilantro and serve, passing remaining sauce separately.
