Directions:
- Process.
- Step 1: Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.
- Step 2: With hot water (so the leftover caramel bits do not seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl. Many Vietnamese Chicken recipes usually require a short time to make this process.
- Step 3: To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.
- Step 4: Transfer the chicken and cooked aromatics (ginger, etc) to a serving platter. Thinly slice spring onions and use to garnish the chicken.
- To sum up, this dish is one of best Vietnamese Chicken recipes in rainy days. With a hot bowl rice and soup, you can feel comfortable and feel warmer inside by ginger. It also help you to prevent many sick when the weather changes. Good luck to you!
- If you wanna see more recipes of Vietnamese, feel free to follow my website at .vn.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 538.66 Kcal (2255 kJ) | ||
| Calories from fat | 203.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.57g | 35% | |
|---|---|---|---|
| Cholesterol | 271.29mg | 90% | |
| Sodium | 1247.52mg | 52% | |
| Potassium | 834.75mg | 18% | |
| Total Carbs | 21.55g | 7% | |
| Sugars | 18.19g | 73% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 57.76g | 116% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 3.4mg | 19% | |
| Calcium | 51.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 133.9 Kcal (561 kJ) | ||
| Calories from fat | 50.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 35% | |
|---|---|---|---|
| Cholesterol | 67.44mg | 90% | |
| Sodium | 310.11mg | 52% | |
| Potassium | 207.5mg | 18% | |
| Total Carbs | 5.36g | 7% | |
| Sugars | 4.52g | 73% | |
| Dietary Fiber | 0.2g | 3% | |
| Protein | 14.36g | 116% | |
| Vitamin C | 0.9mg | 6% | |
| Iron | 0.8mg | 19% | |
| Calcium | 12.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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