Almost a shaking chicken
7 Nov
Why is the chicken shaking? Yea, I don’t know either.
The original dish is actually called shaking beef, or Bo Luc Luc, which is a wildly popular Vietnamese dish. The name comes from the act of shaking the beef to get all the flavors to intermingle.
Since my version of this dish was quite far from the original, I think it’s more appropriate to name it Drunken Chicken. I will try making the real dish next time, with the proper ingredients.
I was just excited about making some flavorful and juicy chicken for a change since I had discovered the magic of brining. Brining keeps the meat from getting dried out in the process. The only thing that would keep me from brining every poultry imaginable is that it probably isn’t that good for you.
Adapted from Epicurious
Ingredients:
1.5 pounds of chicken breast
1/4 cup of white vinegar
1/4 cup of sake
2 tablespoons of soy sauce
1 tablespoon of fish sauce
1 tsp of salt
1 tsp of sugar
1 tsp of unsalted butter
1 medium red onion, sliced
3 cloves of minced garlic
.5 tsp of crushed black pepper
Green onion for garnish
Procedure:
1. Mix together vinegar, sake, soy sauce, fish sauce in a bowl.
2. Rub salt and sugar on the chicken. Then dice into cubes.
3. Place chicken in the marinade with onions. Cover and refrigerate for at least 2 hours.
4. In a pan covered with oil over high heat, when almost smoking, add the chicken, along with marinade and garlic. Let it steam for about 3 minutes, then lower heat to medium.
5. Add butter.
6. Cook until the sauce has reduced to about half and the chicken is cooked, another 6-7 minutes.
7. Serve with rice.
The combination of the flavors were unexpectedly good! It was sweet yet salty, while the vinegar added a smooth, acidic flavor.
