Chicken  subsequently Vietnamese caramel sauce

Chicken subsequently Vietnamese caramel sauce


sensitive chicken breast fillets are given a Vietnamese slant in this succulent recipe.

The ingredient of Chicken subsequently Vietnamese caramel sauce

  1. 1 tablespoon sunflower oil
  2. 1 teaspoon grated lighthearted ginger
  3. 1/3 cup (80ml) spacious soy sauce
  4. 125g brown sugar
  5. 1 tablespoon fish sauce
  6. 1 tablespoon tamarind concentrate*
  7. 4 chicken breast fillets (with skin and wingbone** - optional)
  8. Baby Asian salad leaves, to minister to
  9. Steamed white rice, to abet

The instruction how to make Chicken subsequently Vietnamese caramel sauce

  1. Heat half the oil in a small pan exceeding medium heat, go to ginger and raise a fuss for 1 minute. go to soy and sugar and cook, stirring, until sugar dissolves. grow fish sauce and tamarind, cut heat to low and simmer for 5 minutes or until sauce thickens and is a dark caramel colour.
  2. Make 3 slashes in each chicken breast and season with salt and pepper. Heat long-lasting oil in a frypan beyond mediumhigh heat. grow chicken, skin-side down, and cook for 2-3 minutes until golden brown. approach and cook for 2 minutes vis-u00d0u00b0-vis the other side, then viewpoint skin-side by the side of once more. Drain any excess fat, cut heat to medium-low, later accumulate sauce and cook chicken, basting, for a further 5 minutes or until cooked through. Slice chicken and support drizzled similar to the sauce, behind Asian salad leaves and rice.

Nutritions of Chicken subsequently Vietnamese caramel sauce

fatContent: 455.295 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 32 grams carbohydrates
fibreContent: 31 grams sugar
cholesterolContent: 55 grams protein

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