Chickenincaramelsauce Recipes

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CHICKEN IN CARAMEL SAUCE



Chicken in Caramel Sauce image

This is a yummy asian recipe that my aunt, who is vietamese, gave to me.She knew that I always love her food.The ingredients are long,but it doesn't take long to make.The fish sauce can be found at most grocery stores by the asian food aisle.

Provided by beckerd

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup dark brown sugar, packed
1/4 cup water
1/4 cup fish sauce
3 tablespoons rice vinegar
1 teaspoon garlic, minced
1 teaspoon soy sauce
1 teaspoon slivered ginger
1 teaspoon ground black pepper
2 small Thai chiles, broken in half
1 tablespoon canola oil
1 shallot, sliced
1 3/4 lbs dark chicken meat, skinless, boneless, cut into pieces
1/4 lb white chicken meat, skinless, boneless, cut into pieces
cilantro, for garnishing

Steps:

  • Combine the brown sugar,water,fish sauce, rice vinegar,garlic,soy sauce,ginger,black pepper,and chiles in a small bowl.
  • Mix well.Set aside.
  • Heat the oil in a large pot over high heat.
  • Add the shallot and saute until brown,about 5 minutes.
  • Add the chicken and saute about 5 minutes or until slightly browned.
  • Add the sauce mixture and bring to a boil.
  • Turn the heat down to medium.
  • Cook until liquid is reduced by half,about 12 minutes,stirring occasionaly.
  • Serve chicken over steamed white rice.
  • Garnish with sprigs of cilantro.

CARAMEL SAUCE



Caramel Sauce image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield about 2 cups

Number Of Ingredients 6

1 cup heavy cream
2 tablespoons light corn syrup
2 tablespoons unsalted butter
1/4 teaspoon kosher salt
1 cup sugar
1 vanilla bean, split lengthwise, seeds scraped out (or 2 teaspoons vanilla extract)

Steps:

  • Combine the heavy cream, corn syrup, butter and salt in a saucepan. Bring to a simmer over medium heat, whisking; remove from the heat.
  • Sprinkle the sugar evenly in a large skillet. Cook over medium heat, undisturbed, until the sugar melts and starts caramelizing, about 5 minutes. Continue cooking, swirling the pan (but not stirring) until the caramel is dark amber, 10 to 15 more minutes.
  • Remove from the heat and add the warm cream mixture. Return to medium heat and bring to a simmer; cook, whisking, until smooth, about 7 minutes. Stir in the vanilla. Let cool slightly before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.

CHICKEN IN CARAMEL SAUCE



Chicken in Caramel Sauce image

This recipe is based on the dish from the Slanted Door restaurant in San Francisco. Flavorful and delicious!! (And pretty easy to make, too.)

Provided by Julesong

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/2 cup packed dark brown sugar
1/4 cup water
1/4 cup fish sauce
3 tablespoons rice vinegar
1 teaspoon dry sherry
1 teaspoon minced garlic
1 teaspoon dark soy sauce or 1 teaspoon regular soy sauce
1 teaspoon slivered ginger
1 teaspoon fresh ground black pepper
2 small fresh Thai chiles or 2 small dried Thai chiles, broken in half
1 teaspoon vegetable oil
1 large shallot, sliced
1 3/4 lbs skinless boneless dark chicken meat, cut into bite size pieces
1/4 lb skinless boneless white meat chicken, cut into bite size pieces
steamed white rice
1 fresh cilantro, sprig for garnish

Steps:

  • In a small bowl, combine the brown sugar, water, fish sauce, vinegar, sherry, garlic, soy sauce, ginger, black pepper, and chiles and mix well; set this sauce mixture aside.
  • In a large pot over high temperature, heat the oil; add the sliced shallot and sauté until brown, about 5 minutes.
  • Add the chicken pieces and cook until slightly browned, about 5 minutes.
  • Add the sauce mixture to the pot and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until the liquid reduces by half, about 10 to 12 minutes.
  • Put the steamed rice in a serving bowl or plate and spoon the chicken over it, garnish with cilantro sprig.

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