white wine steamed chicken w caramel fish sauce
This is so good. Sweet, sour and spicy sauce over the succulent steamed juicy chicken pieces on top of perfectly al dente rice noodles.
prep time
5 Min
cook time
15 Min
method
Steam
yield
1 serving(s)
Ingredients
- salt
- 2 boneless chicken thigh or breast
- 2 cups white wine
- 1 teaspoon each black and pink peppercorns
- 1 inch piece ginger sliced
- 4 cloves garlic smashed
- CARAMEL FISH SAUCE
- 1/4 cup fish sauce
- 1/2 cup brown sugar
- 2 cloves garlic minced
- 1/2 tablespoon grated fresh ginger
- 2 scallions white and light green parts only
- 1 1/2 teaspoons rice vinegar
- 1 tablespoon avocado oil
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon chili oil
- 4 ounces rice noodles
- dark green parts of scallions for serving
How To Make white wine steamed chicken w caramel fish sauce
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Step 1Season the chicken with salt. Pour the wine in the bottom of a pot with a steamer basket. I used my instant pot steamer selection. Add the peppercorns, garlic, and ginger.
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Step 2Selecting saute bring the wine mixture to a boil. Place the chicken is the steaming basket and secure the lid. Steam for about 12 minutes.
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Step 3Meanwhile add the fish sauce and brown sugar to a saucepan. Bring to a boil. Add the remaining ingredients for the fish sauce caramel and reduce the heat to low and let simmer until the consistency of honey
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Step 4cook the rice noodles according to package directions. Drain. Plate the noodles on a dish. Spoon a little sauce over the noodles.
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Step 5Cut the chicken into strips and place on top of the noodles. Pour remaining sauce over chicken and garnish with the dark green parts of scallions.,
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