Vietnamese Caramel Ginger Hen | RecipeTin Eats

Vietnamese Caramel Ginger Hen – juicy rooster bites glazed in a Vietnamese caramel sauce with a superb dose of ginger. 5 elements. 12 minute braise. Serve over jasmine rice with Asian Slaw for a dinner all people will gobble up!

Vietnamese Caramel Ginger Hen

Once you see at present’s recipe, you’re going to doubt me. How can a recipe with so few elements that’s so quick to make be pretty much as good as I promise??

Reply: As a result of the Vietnamese have been making this for hundreds of years!

The caramelisation cooking methodology utilized in at present’s recipe is a conventional Vietnamese method. Proteins akin to rooster, pork, egg and generally greens are braised in a easy combination of sugar and water (or coconut juice), seasoned with fish sauce and flavoured with aromatics akin to ginger, garlic and chilli.

At first the combination seems totally unimpressive – watery and foamy. Like this:

However simply give it a mere 12 minutes, and that is what it seems like:

I do know, proper?? Unimaginable. We should always know higher than to doubt the Vietnamese!

And right here’s a pleasant shut up for you, together with the within – proof of juiciness:

What you want for Vietnamese Caramel Ginger Hen

Right here’s all you must make at present’s miracle dish:

• Boneless rooster thighs – Thighs work greatest as a result of they are going to keep juicier for the required simmer time for the sauce to cut back down right into a glaze. However if you wish to make this with rooster breast, I’ve popped instructions within the recipe notes – greatest to take it out of the pan partway so it doesn’t overcook.

• Brown sugar – That is what makes the caramel glaze! Brown fairly than white sugar, for further caramely flavour.

• Fish sauce – The “secret ingredient” that provides the sauce extra depth of flavour than simply utilizing salt or soy sauce. You may substitute with soy sauce, however the glaze gained’t have fairly the identical flavour.

• Ginger – We use quite a bit, for pretty gingery flavour! 1/3 cup finely julienned.

  Garlic might be substituted.

• Chilli (elective) – For a faint background hum of heat. I exploit Birds Eye however Thai chilli or different chilli of selection can be high quality. This dish is just not spicy by any means, the spiciness of a single chilli is decreased by the cooking course of and overpowered by the sweetness.

• Eschalots (elective) –Often known as French onions, and referred to as “shallots” within the US. They appear like child onions, however are finer and sweeter than common onions in order that they disappear into the glaze higher.

  To not be confused with what some folks in Australia name “shallots” ie the lengthy inexperienced onions. Substitute with finely sliced crimson or common onions, or skip it. It’s not so frequent in conventional Vietnamese caramel dishes however it does add further flavour (I attempted with and with out).

Find out how to make Vietnamese Caramel Ginger Hen

Very straightforward, low upkeep and fast! No marinating required, and only a 12 minute braise.

1. Toss the rooster within the fish sauce and chilli (if utilizing). Then simply put aside when you put together and measure out the opposite elements. Marinating isn’t required – loads of flavour infusion into the rooster occurs through the braise. However you might go away it in a single day, if you happen to wished to.

2. Caramel – Put the oil and sugar in a pan over medium warmth and stir.

3. Soften – Because the pan heats up, the sugar will soften and type a caramel. As quickly because it has melted, take the pan off the range earlier than including the rooster. ⚠️ It is a precaution step – as a result of the caramel does sizzle a bit whenever you add the rooster. In case your range runs extremely popular otherwise you’re somewhat…..err…. overly enthusiastic when tossing the rooster in, I’d hate for caramel bits to splash on you. By taking it off the range, we don’t want to fret.

4. Hen -Slide the rooster in rigorously (don’t throw it in!), eschalots and ginger. Toss briefly to coat, then return to the range.

5. Prepare dinner – Stir the rooster till it adjustments from pink to white however the inside will nonetheless be uncooked. Add water then let it come as much as the simmer.

6. Braise 10 to 12 minutes – Simmer for 10 to 12 minutes till the sauce reduces down right into a brown glaze that coats the rooster. That is what it seems like initially – not very appetising! It’s very low upkeep – simply stir each couple of minutes.

7. Halfway – Right here it’s midway by. You may see the rooster is beginning to be stained by the sauce color. What you may’t see is all the stunning flavour being absorbed by the rooster! 🙂

8. Glaze! Then after 10 to 12 minutes, that is what it seems like. The liquid could have decreased proper down and reworked into brown stick glaze that coats the rooster. At this stage, you’ll want to stir fairly repeatedly to make sure the sauce doesn’t catch and burn on the bottom of the pot. Simply scale back the warmth it you’re involved.

   And that’s it! It’s able to eat!

What to serve with Vietnamese Caramel Ginger Hen

Serve over jasmine rice or different plain rice of selection (or cauliflower rice if you happen to’re going the low-carb factor). It’s not a sauce stir fry however you positively gained’t miss the sauce as a result of the glaze is extra intense flavoured than a typical saucy stir fry. So you may eat it with plain rice as a result of each rice grain the rooster touches shall be graced with the tasty Vietnamese caramel sauce!

For a beautiful contemporary aspect salad, I’d counsel a crunchy contemporary Asian Slaw. Else, my ever-trusty Smashed Cucumbers (excellent juicy freshness to distinction with this sticky goodness) or Asian Sesame Dressing which you should use for “something” – leafy greens, steamed broccoli or carrots.

Take pleasure in! – Nagi x

Watch the way to make it

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Vietnamese Caramel Ginger Hen

Creator: Nagi

Prep: 7 minutes minutes

Prepare dinner: 15 minutes minutes

Essential

Vietnamese

Servings5

Faucet or hover to scale

Recipe video above. Vietnamese caramel sauce is a well-liked candy/savoury utilized in Vietnamese dishes. Right here, it is used for chunk dimension rooster items that get coated within the glaze with a beneficiant dose of ginger. It is fast, straightforward, one thing totally different and outrageously good!Recipe tailored from Eat Like a Viet cookbook by Jenny Lam, after consuming this at PhatLon, her Vietnamese restaurant in Perth.

Directions

• Toss rooster with fish sauce and chilli, then put aside when you put together the opposite elements. You would marinate even in a single day however it’s not vital.

• Caramel – Combine oil and sugar in a big non-stick pan over medium excessive warmth. As quickly because the sugar is melted, take away the pan from the range then rigorously pour the rooster in. Add ginger and shallots, toss briefly. Then put the pan again on the range and stir simply till the rooster adjustments from pink to white throughout, however not browned, and positively not cooked by.

• Simmer 10 min – Add water, stir, deliver to a simmer. Simmer quickly, nonetheless on medium excessive, for 10 to 12 minutes. Stir once in a while, till the sauce reduces right down to a glaze. Get a pleasant brown caramel color on the rooster earlier than you’re taking it off the range, however you continue to need some sticky glaze on it, not utterly cooked out.

• Serve with jasmine rice or different plain rice garnished with further slices of chilli and contemporary coriander if desired. Smashed cucumbers or Asian Slaw can be a terrific aspect!

Recipe Notes:

1. Hen – I reduce most into 4, some into 3. You need them fairly massive in order that they don’t dry out through the required simmer time.
Breast – not really helpful, it’ll dry out by the point the sauce reduces. Nonetheless, if you wish to use breast, I’d in all probability use the entire breast (2), break up in half (to make 4 skinny steaks), begin the prepare dinner within the caramel, take them out, let the sauce scale back to a glaze then coat. Bit dangerous to get timing proper with out overcooking.
2. Chilli – elective, provides the tiniest background trace of warmth (longer you prepare dinner contemporary chilli, much less spicy it’s, additionally the candy dominates right here).
3. Eschalots –Often known as French onions, and referred to as “shallots” within the US. Appear like child onions, however have purple-skinned flesh, are finer and sweeter, in order that they disappear into the glaze higher than common onions. To not be confused with what some folks in Australia name “shallots” ie the lengthy inexperienced onions.
Sub with finely sliced crimson or common onions.
4. Leftovers will maintain for 3 days within the fridge. Freezing – haven’t tried however I see no motive why it wouldn’t freeze completely properly!
Vitamin per serving, rooster solely (no rice).

Vitamin Info:

Energy: 370cal (19%)Carbohydrates: 14g (5%)Protein: 39g (78%)Fats: 17g (26%)Saturated Fats: 3g (19%)Polyunsaturated Fats: 4gMonounsaturated Fats: 8gTrans Fats: 0.1gLdl cholesterol: 190mg (63%)Sodium: 1032mg (45%)Potassium: 596mg (17%)Fiber: 0.4g (2%)Sugar: 12g (13%)Vitamin A: 50IU (1%)Vitamin C: 1mg (1%)Calcium: 37mg (4%)Iron: 2mg (11%)

Key phrases: straightforward vietnamese recipe, ginger rooster, vietnamese caramel rooster, vietnamese rooster

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Lifetime of Dozer

Dozer’s approach of sulking about being on a strict gastro-intestinal pet food weight loss plan for the following 7 days – spitting his meals out on the bottom. Severely. What a brat! (Thoughts you, his pure greediness means he finally ends up hoovering the ground clear. However nonetheless. The perspective!)