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Vietnamese Caramelized Chicken Marinade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23663.1736
Energy (kCal)195788.9511
Carbohydrates (g)176.7941
Total fats (g)10489.9832
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the sugar in a small heavy saucepan over low heat, stirring constantly, until brown. It will smoke slightly. | 2. Immediately remove the pan from the heat and stir the fish sauce into the caramel, being careful to guard against splattering (the mixture will bubble vigorously). | 3. Return the mixture to low heat and gently boil, stirring occasionally, until the sugar is completely dissolved, about 3 minutes. | 4. Add the shallots and ground pepper to taste; stir to combine. | 5. Cover chicken with marinade for at least 1/2 hr, preferably more. | 6. Grill or barbecue or stir-fry for about 3 minutes. | 7. NOTE: Cool this sauce thoroughly before using. If cold food is added to a caramel sauce that is hot, the sugar will harden instantly and you'll end up with a dish full of candy chips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white sugar 1/3 cup 258.0 66.6533 0.0 0.0
    fish sauce 1/4 cup 25.2 2.6208 3.6432 0.0072
    shallot 4 minced 460.8 107.52 16.0 0.64
    white pepper 1/4 - 1/2 teaspoon 0.0 0.0 0.0 0.0
    chicken breast 250 sliced 195044.9511 0.0 23643.5304 10489.336000000001

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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