sorry this is vague.
We saw this on
MilkStreet cooking show,
but couldn't get past their paywall for details.
Their cooking technique is unique, but works.
this one is similar technique, but less spices, and added too late IMOHO.
Vietnamese Caramel Chicken
Take about 1/2 c sugar, and 1/2 c water.
Can be many sugars. I mixed brown and white. Palm or jaggery might be better.
simmer until you get a caramel. simmer longer than that, until you get a rather dark caramel.
Spices will bloom rapidly, so be ready to :
- chiles, perhaps 1 pequin, 2 thai, or 1 jalapeno.
- Black and/or sechwan peppper
- ginger (minced or grated)
- garlic (minced or grated)
- lemmongrass (one bruised stalk. to be removed later)
Add chicken, about 2 lbs? perhaps a little less
You may need a little water. Mine got a little thick. Seems like the cool thing here is achieving over-boiling temperature with caramel instead of oil.
When chicken is nearly cooked, add about 2 Tbsp. fish sauce
When chicken is done, remove from heat and add juice from 1 lime, and mix.
Serve garnished with scallions if available.
This is much simpler than most recipes I see which call for pre-cooking chicken in oil, then adding to sauce. However, cooking in caramel works suprizingly well.