Vietnamese Steamed Chicken With Tomatoes Food

VIETNAMESE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Wash & pat dry chicken.
• Drizzle a small amount of olive oil to chicken, about a teaspoon for each chicken.
• Season with salt and pepper (or garlic salt if you like).
• In sauce pan over medium heat, melt butter and add minced garlic. wait for garlic to brown.
• Add sugar and soy sauce.
• Stir sauce until hot and boiling.
• Turn off heat.
• Add sauce to chicken and cook covered with foil in the oven for 45 minutes, basting and turning chicken every 15 minutes. Last 15 minutes, cook uncovered.
• Serve with rice, sliced tomatoes and cucumbers. Use sauce after to put on rice or enjoy with Maggi.

SKILLET CHICKEN WITH TOMATOES

Steps:

• In a resealable plastic bag, combine chicken and salad dressing. Set aside in refrigerator for 20 minutes.
• Remove chicken from marinade, reserving marinade.
• Warm oil in a medium skillet over med-high heat. Add chicken and cook 5 minutes, or until no longer pink, turning occasionally.
• Stir in reserved marinade and tomatoes with juice.
• Heat to boiling, reduce heat to low, cover, and simmer 15 minutes, or until a thermometer in thickest portion registers 160 degrees and juices run clear.

MOROCCAN CHICKEN WITH TOMATOES AND HONEY

Steps:

• Heat 2 T oil in a large pan or pot. Add the chicken, tomatoes, ginger, cinnamon and saffron or turmeric.
• Cover, and cook over low heat, stirring from time to time, for 1 hour.
• Set oven at 400 deg F/200 deg Celsius.
• Remove chicken from pot, and roast in oven to brown slightly.
• Meanwhile, cook the sauce in the pot, uncovered, to thicken slightly. It should be like a sizzling cream. Stir all the time.
• Then add the honey and stir in well.
• Remove chicken from the oven, and return chicken to the pot. If the sauce is a nice consistency, turn heat very low so it does not reduce further.
• Heat the leftover 1 T oil in a separate pan and add the almonds. Cook for a few moments only (it burns easily, so stir it) Then add the sesame seeds, and cook briefly as well, until lightly toasted.
• Serve the chicken hot, covered with the sauce and sprinkled with the toasted nuts.

VIETNAMESE (FRENCH INSPIRED) STUFFED TOMATOES

Steps:

• Slice off about 1/2" tomato top and scoop the seeds inside.
• Reserve pulp for sauce in a small bowl, set aside.
• Dry each side of tomato "cup" gently until dry with a paper towel.
• Fill each cup with the filling ingredients (pork, shiitake mushrooms, 2 TB fish sauce, sugar, ground pepper, shallots and scallion), making sure they are tightly packed in tomato.
• Over medium high heat, add olive oil to cover bottom of saute pan.
• When oil is hot, place tomatoes with the meat facing down
• Cook until surface of meat is nice and golden, or approximately 10-15 minutes.
• Transfer all tomatoes to roasting pan and bake for 40 minutes.
• SAUCE PREPARATION: Add the reserved tomato pulp to small saucepan and bring it to a boil.
• Simmer uncovered about 5-10 minutes and remove from heat.
• Mix with water, fish sauce, oyster sauce and sugar then add it to your tomatoes.
• Serve over steamed rice and voila, you're done. =).

VIETNAMESE STEAMED CHICKEN WITH TOMATOES

Steps:

• Place a large steamer on the stove and bring to the boil.
• Cut the meat into bite size pieces. Slice the ginger slices into thin strips and cut each tomatoe into 10 wedges - so very thin. Slice spring onions into slices.
• Place the meat in a heat proof dish and all the other ingredients. Mix this well. Cover with cling wrap or a lid.
• Place the dish in the steamer and cook for 25-35 minutes.
• Serve with rice and nuoc cham.