I found this recipe at Cook Asian Food and immediately wanted to eat. The sauce is so shiny and dare I say greasy looking that I knew I had to try it. I had to make a couple of substitutions for things I couldn’t find in my local market. I used the sugar instead of MSG and couldn’t find Szechuan Peppercorns, so I used my regular black peppercorns. My only disappointment was that my sauce wasn’t shiny and greasy. But this is a keeper.
Vietnamese Chicken in Coconut Juice
4 Chicken Breasts, each cut into 3 pieces
1 Cup Coconut Juice
1 Large Onion, diced
3 Tbsp Soy Sauce
6 Cloves Garlic, finely chopped
1 Tsp Sugar
1 Tsp Salt
1 Tsp MSG (Monosodium Glutamate) or sugar if preferred
1 Tsp Szechuan Peppercorns, finely ground
1/2 Cup Chinese Rice Wine
3 Tbsp Vegetable Oil
Coriander leaves (for garnish)
- Pour the vegetable oil into a wok and place over a medium heat. When the oil is hot, add the chicken pieces and fry until lightly browned.
- Add the onion, soy sauce, garlic, sugar, salt, MSG (or sugar) and peppercorns. Cover and simmer over a low heat for about 15 minutes.
- Add the Chinese rice wine and coconut juice. Bring to the boil and simmer over a low heat for 20 minutes.
- Garnish with Coriander leaves and serve while hot.
{ 4 comments… read them below or add one }
coconut juice is great for braising…this looks great!
This was the first time I used coconut juice and was pretty happy with it. I look forward to using it again.
I’ve always just drunk coconut juice but after seeing this recipe I’m seriously considering cooking with it!
I drank the juice that was left over. My first time, it was pretty good.