Vietnamese caramel chicken -- how?

Discussion in 'Food & Cooking' started by live_to_cook, Dec 5, 2000.

  1. live_to_cook

    live_to_cook

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    Had it once and it's haunted me since.

    Couldn't find a recipe for it, tried to fake it and boy sure made a mess out of that frying pan.

    It was in a Waltham Mass. Viet joint, small filets (breast I think) pan-sauteed but served coated in this semi-crunchy semi-chewy very thin caramelized coating. Could taste a hint of garlic, coriander, nuoc mam (fish sauce) I think...

    Tried to do it using cane sugar caramelized in pan. Bzzzzzzz - wrong. Tried using sweet soy sauce, was interesting but still wrong, way too molasses-y.

    Can anyone help?

    [This message has been edited by Live_to_cook (edited 12-04-2000).]
     
  2. isa

    isa

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    Keep a eye on the beginers forum, someone just asked about caramel soy. Might be what you are looking for.

    In my Vietnamese cookbook I have a recipe for spiced caramel pork and caramelised chicken wings. Let me know if you are interested and I'll post the recipes.
     
  3. isa

    isa

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    Keep a eye on the beginners forum, someone just asked about caramel soy. Might be what you are looking for.

    In my Vietnamese cookbook I have a recipe for spiced caramel pork and caramelised chicken wings. Let me know if one of those recipes appeal to you nd I'll post it.
     
  4. cape chef

    cape chef

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    Sisi congrats, And your alter ego is following you too
    cc
     
  5. isa

    isa

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    Moi?? See what you started. It's all your fault. [​IMG]

    Congratulations for what exactly??
     
  6. cape chef

    cape chef

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    Becoming An Executive Chef. hey I thought you started it. Oh well such is life
    cc
     
  7. isa

    isa

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    Oh I didn't even notice, so captivated I was by the discussion.

    Thank you Cape Chef and good night.
     
  8. live_to_cook

    live_to_cook

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    Sisi - Please do post the recipes. Or at least the parts that pertain to the caramelization process, yum.

    Thanks.
     
  9. isa

    isa

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    There you are.

    Caramelised Chicken Wing

    12 large chicken wings (1.5 K)
    2 tablespoons peanut oil
    3 cloves garlic, crushed
    1 tablespoon fresh ginger, chopped
    1 tablespoon fish sauce
    1 tablespoon soy sauce
    1/4 cup honey
    2 green shallots, chopped


    Remove and discard wing tip from each wing. Cut wings in half at the joint.

    Heat oil in wok or pan. Add garlic, ginger and chicken. Stir fry for 5 minutes.

    Add sauces and honey; mix well. Cook, covered about 10 minutes, stirring occasionally, or until chicken is lightly browned and tender. Serve sprinkled with shallots.

    [​IMG][​IMG][​IMG][​IMG]

    Spiced Caramel Pork

    750g pork net
    1 tablespoon peanut oil
    1 large onion, sliced
    1 cup water
    1/3 cup sugar
    1 tablespoon fish sauce
    1/2 teaspoon sambal oelek
    1/4 teaspoon five spice powder
    1 green shallot, chopped


    Cut pork into 3cm pieces. Heat oil in pan, add pork, cook stirring, until browned and tender. Add onion, cook, stirring, until onion is soft. Cover pan, remove from heat.

    Combine 1/4 cup of the water with sugar in small pan, stir over heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring, until sugar syrup is golden brown. Add remaining water and fish sauce to sugar syrup, stir over low heat until sauce is smooth, then simmer, uncovered, until sauce is reduced to about 1/2 cup.

    Stir caramel sauce mixture into pork in pan with sambal oelek and five spice powder, simmer uncovered, about 5 minutes or until pork is heated through. Serve sprinkle with shallot. Serve with rice or rice noodles.
     
  10. live_to_cook

    live_to_cook

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    Sisi, thanks so much.

    Ohmylord, I'm headed to the market, I just can't stand it. [​IMG]
     
  11. isa

    isa

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    Welcome.


    Let me know how it turns out.
     
  12. nutcakes

    nutcakes

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    There is a Vietnamese restaurant in my area that serves caramel chicken. They also do it with something else, maybe shrimp. Here is a recipe passed to me, I've not yet tried it, but sounds like what I had.

    CHICKEN IN CARAMEL SAUCE


    1/2 cup dark brown sugar
    1/4 cup water
    1/4 cup fish sauce
    3 tablespoons rice vinegar
    1 teaspoon minced garlic
    1 teaspoon dark or regular soy sauce
    1 teaspoon slivered ginger
    1 teaspoon freshly ground pepper
    2 small Thai chiles (fresh or dried) -- broken in half
    1 tablespoon canola oil
    1 shallot -- sliced
    1 3/4 pounds skinless boneless dark-meat chicken -- bite sized pieces
    1/4 pound skinless boneless chicken breast -- bite sized pieces
    Steamed white rice
    Cilantro sprigs for garnish

    INSTRUCTIONS: Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chiles in a small bowl. Mix well.

    Set the sauce mixture aside.

    Heat the oil in a large pot over high heat. Add the shallot and saute until brown, about 5 minutes.

    Add the chicken to the pan and saute until it is slightly browned, about 5 minutes.

    Add the sauce mixture and bring it to a boil.

    Reduce the heat to medium and cook until the sauce has reduced by half, about 12 minutes, stirring occasionally.

    Serve over rice and garnish with cilantro.
     
  13. live_to_cook

    live_to_cook

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    Sisi -- Thanks again. The recipe was terrific... extraordinarily aromatic too, really a show-stopper for company, their taste buds start watering when they're still in the driveway. Goes great with a broccoli rabe or bitter green to cut the richness.
     
  14. rob macalister

    rob macalister

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    I have just joined this forum to look for caramel pork recipes! I have just come back from Vietnam and have tasted this fabulous dish. I had a chat with the chef who told me that the "caramel" is not actually obtained from sugar - it is from what they call "Black Jack" which is coconut milk that is reduced (under pressure??) to a dark syrup. The meat is marinaded in this for 12 hours plus, add spices (wouldnt tell me which ones) and also they had added a whole boiled Ducks egg! Let me know if you try this - I am going to at some point!
     
  15. 100folds

    100folds

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    I had two chefs that referred to "black jack" as a sheet of surgar that you almost burn in the oven then throw in your stock when the color isn't where it should be. Then add a little molassas to take away the burnt surgar flavor. It's a last resort method although I think there are other ways around it.