Vietnamese Caramel Ginger Hen | RecipeTin Eats

Vietnamese Caramel Ginger Hen – juicy hen bites glazed in a Vietnamese caramel sauce with dose of ginger. 5 components. 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 right now’s recipe, you’re going to doubt me. How can a recipe with so few components that’s so quick to make be nearly 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 right now’s recipe is a conventional Vietnamese method. Proteins similar to hen, pork, egg and typically greens are braised in a easy combination of sugar and water (or coconut juice), seasoned with fish sauce and flavoured with aromatics similar to ginger, garlic and chilli.

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

However simply give it a mere 12 minutes, and that is what it seems to be 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 it’s essential to make right now’s miracle dish:

• Boneless hen thighs – Thighs work finest as a result of they may 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 hen breast, I’ve popped instructions within the recipe notes – finest to take it out of the pan partway so it doesn’t overcook.

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

• Fish sauce – The “secret ingredient” that offers the sauce extra depth of flavour than simply utilizing salt or soy sauce. You’ll be able to 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 could possibly be substituted.

• Chilli (elective) – For a faint background hum of heat. I take advantage of Birds Eye however Thai chilli or different chilli of alternative could be advantageous. This dish will not be spicy by any means, the spiciness of a single chilli is lowered by means of the cooking course of and overpowered by the sweetness.

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

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

Methods to make Vietnamese Caramel Ginger Hen

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

1. Toss the hen within the fish sauce and chilli (if utilizing). Then simply put aside when you put together and measure out the opposite components. Marinating isn’t required – loads of flavour infusion into the hen occurs through the braise. However you might depart it in a single day, for those who needed 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 kind a caramel. As quickly because it has melted, take the pan off the range earlier than including the hen. ⚠️ It is a precaution step – as a result of the caramel does sizzle a bit whenever you add the hen. In case your range runs very popular otherwise you’re a bit…..err…. overly enthusiastic when tossing the hen 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 hen in rigorously (don’t throw it in!), eschalots and ginger. Toss briefly to coat, then return to the range.

5. Cook dinner – Stir the hen 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 hen. That is what it seems to be like initially – not very appetising! It’s very low upkeep – simply stir each couple of minutes.

7. Halfway – Right here it’s midway by means of. You’ll be able to see the hen is beginning to be stained by the sauce color. What you possibly can’t see is all the stunning flavour being absorbed by the hen! 🙂

8. Glaze! Then after 10 to 12 minutes, that is what it seems to be like. The liquid can have lowered proper down and reworked into brown stick glaze that coats the hen. At this stage, you’ll want to stir fairly usually 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 alternative (or cauliflower rice for those who’re going the low-carb factor). It’s not a sauce stir fry however you undoubtedly gained’t miss the sauce as a result of the glaze is extra intense flavoured than a typical saucy stir fry. So you possibly can eat it with plain rice as a result of each rice grain the hen touches will likely be graced with the tasty Vietnamese caramel sauce!

For a stunning contemporary facet 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.

Get pleasure from! – Nagi x

Watch learn how to make it

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Vietnamese Caramel Ginger Hen

Writer: Nagi

Prep: 7 minutes minutes

Cook dinner: 15 minutes minutes

Foremost

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 chew dimension hen items that get coated within the glaze with a beneficiant dose of ginger. It is fast, simple, 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 hen with fish sauce and chilli, then put aside when you put together the opposite components. You possibly can marinate even in a single day however it’s not crucial.

• 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 hen in. Add ginger and shallots, toss briefly. Then put the pan again on the range and stir simply till the hen adjustments from pink to white throughout, however not browned, and undoubtedly not cooked by means of.

• Simmer 10 min – Add water, stir, deliver to a simmer. Simmer quickly, nonetheless on medium excessive, for 10 to 12 minutes. Stir from time to time, till the sauce reduces all the way down to a glaze. Get a pleasant brown caramel color on the hen 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 additional slices of chilli and contemporary coriander if desired. Smashed cucumbers or Asian Slaw could be a terrific facet!

Recipe Notes:

1. Hen – I reduce most into 4, some into 3. You need them fairly massive so that they don’t dry out through the required simmer time.
Breast – not beneficial, it can 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 –Also referred to as French onions, and known as “shallots” within the US. Appear like child onions, however have purple-skinned flesh, are finer and sweeter, so that they disappear into the glaze higher than common onions. To not be confused with what some individuals in Australia name “shallots” ie the lengthy inexperienced onions.
Sub with finely sliced pink or common onions.
4. Leftovers will preserve for 3 days within the fridge. Freezing – haven’t tried however I see no motive why it wouldn’t freeze completely properly!
Diet per serving, hen solely (no rice).

Diet 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: simple vietnamese recipe, ginger hen, vietnamese caramel hen, vietnamese hen

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Lifetime of Dozer

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