Monday, January 11, 2010

Carmel Chicken


A good friend of mine made this for our family and a few friends and gave me the recipe. Wow, what a keeper!!! It is definitely a recipe that will stay with us! It is mild nut you can make it more spicy by adding additioinal Thai chili's. If I have company over I double the recipe, and serve with some steamed veggies. Hope you enjoy it!

1/2 cup dark brown sugar, packed
1/4 cup water
1/4 cup fish sauce
3 tablespoons rice vinegar
1 teaspoon garlic, minced
1 teaspoon soy sauce
1 teaspoon slivered ginger
1 teaspoon ground black pepper
2 small Thai chili's, broken in half
1 tablespoon canola oil
1 shallot, sliced
1 3/4 lbs dark chicken meat, cut into pieces
1/4 lb white chicken meat, cut into pieces
cilantro for garnishing

1. Combine first 9 ingredients in a small bowl. Mix well and set aside.
2. Heat oil in a large pot over high heat. Add shallots saute until brown (5 min) add chicken and saute (5 min) add sauce mixture and bring to a boil. Reduce heat to medium and cook (12 min) stirring occasionally.
3. Serve chicken over steamed white rice, garnish with cilantro, and serve.

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