|Vietnamese Caramel Chicken|
The trick of the recipe is knowing how to caramelize the sugar, which isn’t a hard task for someone who has made as much fondant as I have. It is the same technique I use when making Olympian Crème fondant: raise the temperature on the sugar until it is the colour of molasses and has begun to smoke. But after the sugar is caramelized, ¼ cup of fish sauce is added, 2 tablespoons of grated ginger and ½ teaspoon of pepper. Then the chicken is simmered in the sauce for 20 minutes, turning once in the middle. As you can see, the hardest part of the recipe is making sure I had the fish sauce and some ginger root at home. The miracle is the simplicity – a sauce with only 4 ingredients, 5 if you count thickening it at the end with some cornstarch.
I am trying to make a life-style change: less diary (represented by baked goods). So whenever I dream of making a delicious dessert, I bring myself back to a terrible reality. So I want to continue to clog my arteries with the bad fats, or am I willing to give them up in favour of staving off senility. Sometimes it is a hard choice. But in the case of this recipe – its production is almost as much fun as making a pan of brownies. Check the recipe out at COOKS ILLUSTRATED and then click on Watch the Video.