Spicy Caramelized Chicken...or Shrimp

Hopefully, at this point, maybe you trust me a little? This dish is delicious--sweet, salty and spicy. Really good. And it's versatile--I've made it with both chicken and shrimp. The downside? While cooking, it stinks. Blame it on the fish sauce, an Asian staple of liquefied anchovies and water. Fish sauce can be found in the Asian food aisle of most supermarkets. It smells like, well, feet, but it's also great because it adds a depth of earthy saltiness to Asian dishes. So there's the full disclosure. Now just trust me and try it.

Spicy Caramelized Chicken (adopted from Quick and Easy Vietnamese--serves 2)

2-3 boneless skinless chicken breasts, cut into large chunks (You want to keep it large so it doesn't overcook.)

2 Tbs. canola oil

1 Tbs. minced garlic

3 Tbs. minced fresh ginger (I have substituted ginger powder. It works, but it's not as fresh tasting.)

2 Tbs. finely chopped shallots or onion

3 Tbs. brown sugar

2 Tbs. fish sauce

1/2 tsp. salt

1/2 tsp. ground black pepper

1 tsp. red pepper flakes (This makes it spicy. Use less if you prefer.)

1/4 cup water

Heat oil over med-high heat until hot. Add chicken and cook 2 minutes, stirring occasionally. Push chicken to sides of pan. Add garlic, shallots, and ginger to center and stir fry 1 minute. Stir in with chicken. Add sugar, fish sauce, salt, pepper and pepper flakes. Stir in and bring to boil. Add water, stir, and reduce heat to maintain a simmer. Cook until the sauce is thick and coats the chicken (approx. 10 minutes), stirring frequently. Serve over rice.

Shrimp Variation (in picture):

Begin with the garlic, shallots, and ginger and continue to cook the sauce until it is almost thick (7-8 minutes). Add a pound of shrimp and stir into sauce until cooked through.

Frustrations

I've been trying to update this blog for 3 days and have been unable to upload pictures. Sigh. The blogspot help center indicates that the fix is imminent. So, hopefully I'll be updating soon with Vietnamese Caramel Shrimp and Three Bean Chili.

Something to Think About...

I've loved Barbara Kingsolver since I read the The Bean Trees in college. Couple that with the fact that her latest work is about food, plus the fact that it takes place where I'm originally from, and, well, Animal, Vegetable, Miracle: A Year of Food Life was irresistible.

Animal is part journal, part lesson, part cookbook. I enjoyed all three parts.

As the title suggests, the book traces a year of growing food. Kingsolver and her family committed to a year living on only in-season food that they produced themselves or that they buy from local resources. Kingsolver shares both funny (squash takes over the house at one point) and somber (rooster harvest day) of home food production. The author's husband, Steven Hopp, an environmental studies professor at the college I attended, inserts brief lessons on mass food production pitfalls and problems. Daughter Camille adds personal anecdotes and recipes. (Daughter Lily is too young to participate but is a source of amusement in several places.)

Kingsolver strongly, and perhaps somewhat unfairly, condemns all industrial agriculture. While she doesn't suggest that everyone commit to the same regime with which her family experimented (indeed, she occasionally looks forward to the possibility of buying out-of-season foods), she does argue for the consumption of organic produce and free-range meats. She dismissively fails to deal in a real way with the fact that organic and free-range foods are often not financially (or geographically) accessible.

Despite these shortcomings, I highly recommend Animal, Vegetable, Miracle. First, because it is a delightful and informative read. And second, because, even if we don't adopt Kingsolver's food beliefs, we should be more aware of what and how we eat.

Check out the book here: Animal, Vegetable, Miracle