Maho Vietnamese Chicken Recipes

GRILLED VIETNAMESE CHICKEN SANDWICHES

Steps:

• Combine the vinegar, sugar, 1/2 cup water, 1 teaspoon salt and the ginger in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves, about 2 minutes. Let cool.
• Transfer half of the vinegar mixture to a large bowl and add the carrots and daikon; cover and refrigerate until ready to serve.
• Transfer the remaining vinegar mixture to a shallow baking dish; stir in the lemongrass, shallot, soy sauce and fish sauce. Add the chicken thighs and toss to coat. Cover and refrigerate 2 hours, flipping the chicken halfway through.
• Preheat a grill to medium high and brush the grates with vegetable oil. Remove the chicken from the marinade, scraping off the lemongrass and shallot; season with salt. Grill the chicken until well marked and cooked through, about 5 minutes per side. Remove to a cutting board.
• Drain the carrots and daikon; stir in the cilantro. Cut the chicken thighs in half. Toast the bread on the grill and spread the mayonnaise on both sides; sandwich with the sliced cucumber, chicken, carrot mixture and jalapeno. Serve with Sriracha.

VIETNAMESE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Wash & pat dry chicken.
• Drizzle a small amount of olive oil to chicken, about a teaspoon for each chicken.
• Season with salt and pepper (or garlic salt if you like).
• In sauce pan over medium heat, melt butter and add minced garlic. wait for garlic to brown.
• Add sugar and soy sauce.
• Stir sauce until hot and boiling.
• Turn off heat.
• Add sauce to chicken and cook covered with foil in the oven for 45 minutes, basting and turning chicken every 15 minutes. Last 15 minutes, cook uncovered.
• Serve with rice, sliced tomatoes and cucumbers. Use sauce after to put on rice or enjoy with Maggi.

MAHO, VIETNAMESE CHICKEN RECIPE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice stand, covered, while you finish the dish.
• Heat oil in a skillet over medium heat until shimmering, and cook and stir the garlic until fragrant, about 1 minute. Stir in the chicken, and cook and stir until seared and beginning to brown, about 5 minutes. Stir in soy sauce and peanuts, and cook and stir until the chicken is no longer pink inside, and the soy sauce has coated the chicken and peanuts, 5 more minutes. Remove the chicken mixture from the heat.
• Line 4 plates with lettuce leaves, and scoop 1 cup of cooked rice onto each leaf. Top with chicken-peanut mixture, and sprinkle each plate with mandarin orange slices.

MAHO, VIETNAMESE CHICKEN RECIPE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice stand, covered, while you finish the dish.
• Heat oil in a skillet over medium heat until shimmering, and cook and stir the garlic until fragrant, about 1 minute. Stir in the chicken, and cook and stir until seared and beginning to brown, about 5 minutes. Stir in soy sauce and peanuts, and cook and stir until the chicken is no longer pink inside, and the soy sauce has coated the chicken and peanuts, 5 more minutes. Remove the chicken mixture from the heat.
• Line 4 plates with lettuce leaves, and scoop 1 cup of cooked rice onto each leaf. Top with chicken-peanut mixture, and sprinkle each plate with mandarin orange slices.