Vietnamese Caramelized Chicken Marinade
"This works just as well with pork. It's not overly sweet, but wonderfully different. Great grilled as well. If the fish sauce is too strong, replace a tablespoon of fish sauce with water. Prep time does not include marinade time. If you don;t want to marinade, just use it as a stir-fry sauce."
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 1⁄3 cup white sugar
- 1⁄4 cup fish sauce, at room temperature
- 4 shallots, fienly minced
- 1⁄4 - 1⁄2 teaspoon white pepper or 1/4-1/2 teaspoon black pepper
- 250 g chicken breasts, thinly sliced
directions
- Cook the sugar in a small heavy saucepan over low heat, stirring constantly, until brown. It will smoke slightly.
- Immediately remove the pan from the heat and stir the fish sauce into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
- Return the mixture to low heat and gently boil, stirring occasionally, until the sugar is completely dissolved, about 3 minutes.
- Add the shallots and ground pepper to taste; stir to combine.
- Cover chicken with marinade for at least 1/2 hr, preferably more.
- Grill or barbecue or stir-fry for about 3 minutes.
- NOTE: Cool this sauce thoroughly before using. If cold food is added to a caramel sauce that is hot, the sugar will harden instantly and you'll end up with a dish full of candy chips.
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Reviews
-
This sounds wonderful, guess what we are having for tea tomorrow, 'cept I will use ribs, because that is what I have handy atm! I'll rate after we have tried it. :-)
RECIPE SUBMITTED BY
Living in Australia means we get to savour different cuisines and it's so much fun trying new things, only sometimes no-one else wants to try them with me:( I like music, art, singing (much to the chagrin of those around me), hiking, writing and most definitely shopping!
