A classic Vietnamese family dish featuring tender chicken pieces braised in a savory, sweet caramel sauce infused with fragrant lemongrass and a kick of chili.
Wash chicken with salt and drain well. Marinate with half of the minced lemongrass, shallots, garlic, 1 tbsp sugar, 1 tbsp bouillon, 2 tbsp fish sauce, and 1 tbsp caramel sauce for 20 minutes.
Heat oil in a heavy-bottomed pot. Add the remaining lemongrass, shallots, garlic, and sliced chilies. Sauté until fragrant and lightly golden.
Add the marinated chicken to the pot and stir-fry over high heat until the outside is seared and the meat firms up.
Pour in half a cup of water, bring to a boil, then reduce heat to low. Simmer for 15-20 minutes until the sauce reduces into a sticky, savory glaze. Finish with black pepper.
Q: How to prevent the chicken from becoming mushy?
A: Use free-range chicken instead of factory-farmed chicken, and make sure to sear the meat well before braising.
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