Tonight's menu was Vietnamese Caramel Chicken with Fresh Herbs over Jasmine rice, with a side of Cucumber-Peanut Salad and it was fabulous.
While the rice was cooking, the caramel sauce was started by melting sugar over medium-high heat in a skillet until the sugar turned the color of iced tea. Once browned, a mixture of chick broth and fish sauce was added to the skillet and whisked until smooth; then removed from heat.
The chicken breasts were seared in a skillet on both sides; before being removed. In the same skillet went in ginger, shallots, garlic and jalapeno to saute briefly before the chicken and caramel sauce were added back in and cooked for a few minutes for the chicken to finish cooking and the caramel sauce to thicken.
The chicken was served over the rice, drizzled with the sauce and garnished with chopped scallions, cilantro and and basil.
The Cucumber-Peanut Salad consisted of thinly sliced cucumber and red onion dressed with a mixture of rice vinegar, sugar, red pepper flakes and salt and was allowed to marinate for 15 minutes at room temperature.
A very good dinner!
No comments:
Post a Comment