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INGREDIENTS
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4-6 servings
1 cup sugar
1/4 cup water
3/4 cup canned reduced-sodium chicken broth
3 tablespoons vietnamese fish sauce
2 tablespoons soy sauce
1 whole chicken, cut in 10 pieces (split the breasts)
1 teaspoon salt
2 tablespoons vegetable oil |
1 tablespoon vegetable oil (if needed)
4 tablespoons fresh ginger, chopped
2 tablespoons fresh garlic, chopped
1/2 large onion, chopped
1-2 tablespoon jalapenos, chopped
2 green onions, chopped
4 tablespoons fresh mint, chopped
4 tablespoons fresh cilantro, chopped
4 tablespoons fresh basil, chopped |
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METHODS
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1. Pre-heat oven to 325 degrees. Combine sugar and water in a high sided sauce pot. Bring to boil and simmer until the sugar turns a dark caramel color, but not burnt. Do not stir the sugar while cooking or it may crystallize. Add the chicken broth (the broth will boil quickly and spatter because of the hot sugar so be careful. This is the reason for the high sided pan). Stir in the broth and continue stirring over low heat until the sugar dissolves, then add the fish sauce and soy sauce. Set aside.
2. Season the chicken pieces with the salt. Heat the vegetable oil in a large skillet and brown the chicken pieces on all sides. In the same pan, (using the extra vegetable oil if needed) sauté the ginger, garlic, onion and jalapeno over medium heat for a couple minutes until soft and fragrant. Add the browned chicken pieces and the caramel sauce, turning the chicken in the caramel broth to coat all sides. Arrange the chicken in the pan so it is all submerged in the sauce as much as possible and bring the pot to a boil. Cover the pot, put in the oven and braise until done, about 35-45 minutes.
3. While chicken is cooking, combine the green onion and the other herbs and set aside.
4. Serve the chicken over your favorite rice, with the herbs sprinkled on top. I like jasmine rice. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 823
Calories from Fat 407 (49%)
Amount Per Serving %DV
Total Fat 45.3g 69%
Saturated Fat 11.4g 56%
Polyunsat. Fat 13.2g
Monounsat. Fat 17.3g
Trans Fat 0.0g
Cholesterol 172mg 57%
Sodium 2308mg 96%
Potassium 695mg 19%
Total Carbohydrate 57.7g 19% |
Dietary Fiber 1.7g 6%
Sugars 51.9g
Protein 46.5g 93%
Vitamin A 1072mcg 21%
Vitamin B6 1.0mg 50%
Vitamin B12 0.8mcg 13%
Vitamin C 10mg 18%
Vitamin E 2mcg 9%
Calcium 82mg 8%
Magnesium 90mg 22%
Iron 4mg 23% |
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