Ingredients
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1/2
-
3
-
1/4
-
3
-
1
-
1
-
1
-
2
-
1
-
1
-
1
-
-
-
-
Directions
Caramelized Black Pepper Chicken With Jasmine Rice, From Food and Wine Magazine I’ve never had jasmine rice since Zaar World Wide Tour #6 I am so now digging this stuff! Forgot, if you’re ‘pepper’ intolerant, cut it back Go the length and garish with cilantro and if you must, sub jasmine rice with white, but you’d be missing out , Wow! This was excellent Very easy, fast and delicious I did reduce the sauce a bit as per another reviewer’s suggestion I probably won’t do that again Only because there was much less sauce! We will definitely be having this again soon
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Steps
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1
Done
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In a Small Bowl, Combine Sugar, Fish Sauce, Water, Vinegar, Garlic, Ginger, Pepper and Chiles. Set Aside. |
|
2
Done
|
in a Large, Deep Skillet, Heat Oil Over High. Add Sugar Mixture, Shallot and Chicken to Skillet. Stirring Frequently, Cook Until Chicken Is Cooked Through, About 10 Minutes. Garnish With Cilantro and Serve Over Jasmine Rice. |
|
3
Done
|
4/17/2020 Note: After Making, I Believe the Recipe Needs Improvement. Follow as Advised, but Once the Chicken Is Nearly Cooked Through, Have Ready 1 Tablespoon Cornstarch Mixed With 1 1/2 Tablespoons Cold Water. Add to Pan at the Last Minute and Cook For 1 Minute or Until Bubbly With Constant Stirring. This Solution Will Thicken the Sauce Nicely. If Youre Desiring a Much Deeper Brown Color, Add 1 Teaspoon Kitchen Bouquet Before Thickening. |
