Vietnamese Steamed Chicken With Tomatoes Recipes

VIETNAMESE CARAMEL CHICKEN

Steps:

• Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
• Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
• Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
• Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.

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.

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 CHICKEN (CARAMEL CHICKEN)

Steps:

• Heat a large skillet over medium heat. Add water and sugar and cook until sugar starts to melt and turn brown, about 5 minutes. Cook, stirring frequently, for 15 minutes. Remove from heat and pour caramel into a bowl.
• Rinse the skillet with hot water and return to medium heat. Add olive oil, onion, ginger, and garlic. Cook for 5 minutes; transfer mixture to a bowl.
• Season chicken breasts with salt and black pepper and add them to the hot skillet. Cook for 10 minutes. Add caramel, soy sauce, and ginger mixture to the skillet. Reduce heat to low and cook 20 minutes more.