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Vietnamese Caramel Chicken

caliking
caliking Posts: 19,780
in EggHead Forum
Recipe from Lisa Fetterman's "Sous Vide at Home". Shout out to @JohnInCarolina for recommending this book. 

Fish sauce, brown sugar, and chicken went in a bag. Sous vide  150°F for 90 mins.

Grilled the chix direct at 400°F to get some char.



Put the wok on to make the sauce with ginger, garlic, lemongrass, and the bag juice.  Rice vinegar, lime juice, and Thai basil added at the end to finish it.  


Bok choy and egg fried rice on the BS.





Turned out to be a great meal. It wasn't too sweet, and the flavors really worked well together. Will probably add it to the rotation. 


Finished the day with some bread. It was underproofed because I've had to modify my bread protocol for summer. 75% whole wheat from Flour Water Salt Yeast.


Hope everyone else had a fun weekend of cooking as well :)

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    Looks amazing---I've now opted out of posting my boring cook =)
    Visalia, Ca @lkapigian
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  • EggMcMic
    EggMcMic Posts: 340
    Looks great. Always looking for new ways to use the wok!
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
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  • bgebrent
    bgebrent Posts: 19,636
    Damn!  What a feast.  Great cook and use of different techniques man!
    Sandy Springs & Dawsonville Ga
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  • johnnyp
    johnnyp Posts: 3,932
    Whoa!  Looks like you used every tool in the arsenal.  nicely done
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Stormbringer
    Stormbringer Posts: 2,472
    I'm doing that chicken thing, looks fantastic.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • DonWW
    DonWW Posts: 424
    Very impressive indeed!
    XL and Medium.  Dallas, Texas.
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  • Canugghead
    Canugghead Posts: 13,654
    Nice, bookmarked. Speaking of fish sauce I discovered Red Boat 40*N recently, what a difference!
    canuckland
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Damn Cali!!    That's all 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • EggObsessed
    EggObsessed Posts: 786
    Another amazing meal coming out of the Calipalace!!  I haven't heard of that sous vide book.  Sounds like I might need to add that one to the "library".

    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • Theophan
    Theophan Posts: 2,656
    It all looks wonderful, and sounds scrumptious!

    I didn't see in the steps where the caramel came in.  Did I miss it?  Vietnamese caramel sauce always sounds so good, but I've never made caramel, and making the caramel and then putting more liquid stuff into a super-hot caramel sounds sort of scary, somehow, so I've never made it.
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  • caliking
    caliking Posts: 19,780
    johnnyp said:
    Whoa!  Looks like you used every tool in the arsenal.  nicely done
    Not quite. But I didn't realize how gizmos were in play until you mentioned it  :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    @EggObsessed I'm digging this book a lot. Picked it up from the library and then bought it. JIC has cooked a bunch of the recipes too, and seems to like it as well. 

    Made ginger syrup and fennel liqueur from it too. Ginger margaritas were a real winner. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    Canugghead said:
    Nice, bookmarked. Speaking of fish sauce I discovered Red Boat 40*N recently, what a difference!
    Great minds think alike! That's exactly the fish sauce I have in my pantry now. It does taste much better than the one I used to have. 

    The chix was cooked sous vide with 1 cup of fish sauce and 1-2 cup of brown sugar. I was almost certain the fish sauce would dominate all of the other ingredients, but was surprised  that it didn't. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 13,654
    Wow, I'd be hesitant to use 1/2 cup of fish sauce, let alone one!
    canuckland
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  • caliking
    caliking Posts: 19,780
    Theophan said:
    It all looks wonderful, and sounds scrumptious!

    I didn't see in the steps where the caramel came in.  Did I miss it?  Vietnamese caramel sauce always sounds so good, but I've never made caramel, and making the caramel and then putting more liquid stuff into a super-hot caramel sounds sort of scary, somehow, so I've never made it.
    I don't have much experience with Asian caramel sauces, but do know that I like them. I think the caramel refers to cooking the juice (chicken drippings, brown sugar, fish sauce) until thickened and bubbly. That's probably when the sugar caramelizes, though not quite the way we think of it. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    Canugghead said:
    Wow, I'd be hesitant to use 1/2 cup of fish sauce, let alone one!
    I totally agree with you. I got the proportions a bit mixed up though - 1/2 cup fish sauce and 1 cup brown sugar for a 5lb chicken.  Still way more fish sauce than I have ever used in a recipe. 

    The author is Asian (at least partly) , so I figured she probably knows how to use fish sauce, and decided to trust her. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Theophan
    Theophan Posts: 2,656
    caliking said:
    I don't have much experience with Asian caramel sauces, but do know that I like them. I think the caramel refers to cooking the juice (chicken drippings, brown sugar, fish sauce) until thickened and bubbly. That's probably when the sugar caramelizes, though not quite the way we think of it. 
    You may be right -- I know nothing about Vietnamese cooking, and very little about Asian cooking in general.  But I have a couple of recipes for Vietnamese or Asian caramel sauces, and no kidding, you make caramel!  Here's a brief snip from one of them:
    Make sauce:
    Cook sugar in a dry 1- to 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it melts around edges and begins to turn golden, then continue to cook, stirring, until all of sugar is melted and turns a golden caramel.

    Add reserved chopped shallots (use caution; caramel will bubble up and steam vigorously) and cook, stirring, until shallots shrink and are very fragrant, about 45 seconds. Add garlic and ginger and cook, stirring, 30 seconds. Stir in soy sauce, vinegar, and 1 1/3 cups water and simmer, stirring, until any hardened caramel is dissolved, about 1 minute.
    Yeah, that "use caution; caramel will bubble up and steam vigorously..." made me kinda nervous.

    Maybe there are "caramel sauces" that don't involve actually making caramel and other ones that do?
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  • Legume
    Legume Posts: 15,936
    Amazing - such a different recipe, very cool.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • caliking
    caliking Posts: 19,780
    @Theophan now my  interest is piqued. I'm going to do some research and try this again.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Stormbringer
    Stormbringer Posts: 2,472
    @caliking the bread, was that baked in a Dutch oven?
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • YukonRon
    YukonRon Posts: 17,261
    What a tremendous cook. If I say the word  "caramel" to My Beautiful Wife about anything, it is a big win for me. Big Win. Saving this for a future cook. Thank you for sharing, excellent presentation.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • bigegger
    bigegger Posts: 87
    edited August 2017
    Great post!! I love it.
    Everyone posting their meals :o
    Im torn what to cook this weekend :s
    LBGE with 76" Challenger Cooking Island
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  • caliking
    caliking Posts: 19,780
    Stormbringer said:
    @caliking the bread, was that baked in a Dutch oven?
    Yes. I use this one:

    I usually bake a 1lb loaf and this works perfectly. There is another Lodge combo cooker with longer handles, but I got this one so that the lid could be easily used on the eggs.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 13,654
    edited August 2017
    Red Boat is scarce here so I use it sparingly for finishing and dipping, still use 3 crabs for bulk marinating  :)  One cup of Red Boat costs more than the chicken, lol!
    canuckland
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  • CPARKTX
    CPARKTX Posts: 2,095
    Fantastic!!
    LBGE & SBGE.  Central Texas.  
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  • bjeans
    bjeans Posts: 191
    Oh yum! Looks amazing. In stark contrast, I ate Hebrew National hotdogs rolled in DP pineapple head. 
    Ex LBGE owner and current BGE liker 
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