Vietnamese Steamed Chicken With Tomatoes Recipes

VIETNAMESE GINGER CHICKEN (GA KHO GUNG)

Steps:

• Marinate chicken with chicken bouillon powder, sugar, salt, and fish sauce for at least 15 minutes.
• Make the caramel sauce: To a large skillet with a lid, add sugar and oil. Evenly disperse water and sugar by giving it a gentle shake. Heat on medium-high and wait until sugar melts and caramelizes to a dark amber color. Add ginger, garlic and shallots and pan-fry until fragrant. Add marinated chicken and all its marinade liquid. Toss chicken with caramel sauce to get a nice brown color.
• Cover skillet with a lid for 10 minutes and reduce heat to a low simmer. After 10 minutes, remove the lid and continue to cook for an additional 10 minutes.
• Garnish with ground black pepper, green onions/cilantro, and red chilies.

VIETNAMESE CHICKEN RAGU (GA RAGU)

Steps:

• Cut the chicken into chunks.
• Peel and wash the potatoes and carrots.
• Chop the potatoes into 3cm x 3cm (or 1″ x 1″) pieces and the carrots 2cm (about 1/2″) thick.
• Finely chop the garlic and roughly cut up the onion.
• Heat up your wok or pan, pour in the oil. Throw the garlic and onion in.
• After a minute, add the chicken and give it a quick stir.
• Pour the tomato paste in and stir it into the chicken. The idea is to have the puree lightly cover all the chicken pieces, so you might need to add more or use less.
• Throw in the potatoes and carrots.
• Fill the tomato paste carton with water, pour that into the pot and add another 700 millilitres.
• Add the salt, and chicken powder.
• Let the chicken cook on a high heat until it bubbles, then simmer it on a medium heat for 20 minutes before serving.
• Optional: Add a can of baked beans in tomato sauce and continue to cook for an additional 10 minutes.

VIETNAMESE STEAMED CHICKEN WITH TOMATOES

Steps:

• Place a large steamer on the stove and bring to the boil.
• Cut the meat into bite size pieces. Slice the ginger slices into thin strips and cut each tomatoe into 10 wedges - so very thin. Slice spring onions into slices.
• Place the meat in a heat proof dish and all the other ingredients. Mix this well. Cover with cling wrap or a lid.
• Place the dish in the steamer and cook for 25-35 minutes.
• Serve with rice and nuoc cham.

VIETNAMESE-STYLE CARAMELIZED CHICKEN

Steps:

• Heat the vegetable oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Season the chicken thighs with salt and pepper and add to the skillet; cook until browned, about 4 minutes per side. Remove to a plate.
• Remove and discard 3 tablespoons rendered fat from the skillet; reduce the heat to medium. Add the garlic, shallot and ginger and cook until softened, 2 to 3 minutes. Add the coconut water, fish sauce and brown sugar and stir until the sugar is melted. Bring to a simmer and cook until the sauce thickens (the bubbles will begin to slow as it thickens), 4 to 5 minutes.
• Return the chicken and any collected juices to the skillet and stir to coat the chicken. Cook, reducing the heat if the sauce starts thickening too much, until the chicken is cooked through, 5 to 6 minutes. Remove from the heat and stir in the jalapeños. Serve the chicken over the rice and top with cilantro leaves.

SAUTEED CHICKEN WITH TOMATOES

Steps:

• Season the chicken with salt and pepper. Heat a large skillet over medium high heat. Add oil and cook chicken 3 to 5 minutes, until golden brown. Turn and cook other side about 3 minutes, until golden brown. Add the mushrooms and continue cooking. Add bay leaf, thyme, onion, and garlic. Cook, shaking and stirring the skillet so everything cooks evenly. After chicken is done (about 10 to 12 minutes), remove chicken and set aside.
• Sprinkle flour into pan and stir to blend. Add wine, tomatoes, and broth. Stir and bring to a boil.
• Return chicken and any juices that accumulate. Add anchovies, salt and pepper to taste. Cover and simmer 5 minutes. Add olives and cook another 5 minutes.