This caramel chicken dish reminds me so much of Filipino chicken adobo. Both used soy sauce and vinegar but caramel chicken is much, much sweeter! At first I was put off by how much sugar you have to add, but in the end the flavors balanced well with soy sauce and vinegar. The recipe calls for garlic cloves and slices of peeled ginger to add flavors, but don’t forget to take them out before serving! Especially when you have a sensitive husband who hates garlic.
I found this recipe on Bon Appetit and I was doing a bit of research about this dish, leading me to Vietnamese caramelized chicken or Ga Kho, which uses fish sauce as part of the caramelization process. Vietnamese food seduced me again!
The sauce is amazing! Just enough to coat the chicken and don’t forget to add some on your rice. I used chicken drumsticks but you can also use chicken thighs or breast. I had to eat with my hands on this one! Boy I miss kamayan (meaning “with hands” ) meals with my family.
2½ lbs boneless, skinless, chicken thighs or drumsticks
8 garlic cloves, peeled**
1/2 cup water
⅓ cup (packed) light brown sugar
¼ cup unseasoned rice vinegar
2 slices ¼"-thick slices peeled ginger**
1 cup low-sodium chicken broth
¼ cup reduced-sodium soy sauce
2 scallions, thinly sliced
Cooked white or brown rice (for serving)
Heat 2 tablespoons of vegetable oil in a pot over medium-high heat.
Season chicken with salt and pepper on both sides. Then cook, in two batches, until golden brown and crisp, about 6-8 minutes on each side. Transfer to a plate.
Add garlic to pot and cook for about 2 minutes, stirring often. Transfer to plate with the chicken.
Pour off as much fat from pot.
Return pot over medium-high heat and add 1/2 cup water, scraping browned bits on pot. Add brown sugar; stir to dissolve and cook until mixture thickens and turns into a deep amber color, about 4 minutes.
Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
Add ginger, broth and soy sauce to pot. Then add the chicken and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, about 15- 20 minutes. Transfer chicken to a plate.
Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
**The garlic and ginger in the recipe are meant to add flavors. Remove them before serving.
This recipe for pan fried tofu with teriyaki sauce is starting to become a favorite tofu recipe of mine!
… aside from the tofu and pork rice bowl recipe I have been using if I have my mind set on having tofu for dinner. I am a huge fan of m.e.a.t, and tofu will probably be my last choice if it was sitting beside chicken and pork. I try to eat healthy (keyword: try) as much as possible – stuffing vegetables into my plate and having fruits for dessert – but sometimes I crave meat so much I just want to run to our favorite burger spot and order a freakin’ burger!
I am a huge fan of food on skewers. To me they are sort of like a treat that you get on a stick without having to worry about sharing. In the Philippines, my mom used to prepare for Sunday lunch by marinading pork pieces the night before, then I get to help her thread the meat (perfectly!) onto the bamboo skewers the next morning. My brother would then start prepping the grilling station until the skewers are ready. We always have extra food prepared because you just never know when relatives decide to visit. Our Sundays were pretty much like this and it always felt like a celebration to me, and this is one of the things I miss about my hometown. read more
My husband and I have been talking about camping at Orca’s island right after we started getting glimpses of sunny days here in Seattle. Then just last week, my husband reserved a camping spot for the weekend! The good side? camping spots were almost full but we managed to grab a nice spot near the Cascade lake. The bad side? we had a day to prepare for the trip. It didn’t stop there though.
A certain traveler made headlines and pissed off a handful of Filipino readers when she posted I Would Rather Go Hungry Than Eat Filipino Food Again! on her blog. The article generated a lot of comebacks from displeased and apparently irritated Filipinos from all around the world. I was actually more than pissed after reading it, and I can understand why Filipinos would react the same way. Given that she was entitled to her own opinion, but her rant totally pierced through my heart and soul, especially when she said “No wonder why, in the north, the vast majority of Filipino kids and young people are overweight. This is something we have noticed straight away. People in young age are huge and it’s due to poor quality of food.”
I just cannot believe that I have stopped blogging – and taking food photos – for almost a year! I remember saying I was only going to take a month break, but apparently, a month turned into more months (8 to be exact) and here I am back again.
Wow, what a very busy week! But I am back with this herby recipe from Cooking light’s magazine. This magazine has got to be my favorite. Aside from gorgeous food photography from front to cover, they also have some of the easiest and healthiest recipes I’ve ever tried. It’s a plus that you can see how many calories you are preparing for yourself and family! Anyway, this recipe is perfect if you have that bundle of parsley leaves that you bought even though you know for sure that you will have more than enough. When I made this, I was amazed at how the pesto stayed emerald green!
This has been a very busy week for me and my brain. I won’t go into specific details and bore you out but I can just tell you that I have been dealing with my naturalization process, and as of yesterday, I am now officially an American citizen! That was quite a long journey for me and my husband, but all our hard work have been finally paid off since I have taken the oath of allegiance. read more
Can you believe I’ve only started using “the oven” for about 4 years now? The kitchen that I grew up in the Philippines doesn’t have any “ovens” or “dishwashers”. That’s right, we clean all our dishes by hand, and our gas stove has been serving us at least 3 times a day; no wonder us Filipinos love fried food. Thanks to the internet, cooking shows and Betty crocker’s brownie mixes, I have learned (and still learning!) how to use the oven. read more
I was 16 when I first stepped into the US soil. My mom and I flew to Orange county to visit a family friend, and that is when I was first introduced to the American food court. Hello Panda express! I remember getting hooked on orange chicken and chow mein noodles, and oh that huge drinks! Don’t laugh at me, because in the Philippines you are lucky enough if you can get a decent portion size on drinks and food. By decent I meant an 8-ounce drink filled with ice and a piece of folded napkin to go along with your meal. Anyway, Panda express was one of my earliest memories being in the US. Oh, the life of an immigrant. read more