I’ve decided to break my pasta recipe streak and post a Vietnamese recipe instead. It’s been awhile since I’ve posted anything Vietnamese. After I made this for the first time and showed the process on my Instagram stories a couple days ago, I received a few requests for the recipe so here it is!
Braising is a common Vietnamese method for preparing meats, and it just means that the meat is seared or browned on dry high heat, and then slowly cooked in a liquid over lower heat. My mom made a version of this often when we were kids but she used chicken drumsticks. Normally Vietnamese-braised chicken is made with bone-in, skin-on chicken thighs or drumsticks, but I don’t like chicken skin all that much so I decided to use chicken breasts instead. Using bone-in, skin-on chicken would give you more flavour and moist chicken, so feel free to use whatever you want.
The chicken doesn’t need to marinate for long – I had it sit in the fridge in the marinade for about 15-20 minutes while I cleaned the kitchen and made my lunch for the next day. You’ll be using that marinade as the liquid to braise the chicken in later so all that flavour will have plenty of time to soak in during the cooking process as well.
This recipe calls for Coco Rico which is a coconut soda that you can find at any Asian food store. I always have a few cans in my pantry as I also use it in my Braised Pork and Eggs recipe. If you don’t have Coco Rico on hand, you can use coconut water as a substitute.
Serve the chicken with some jasmine rice and a simple vegetable. I served mine with rice and sliced up some fresh cucumbers as my vegetable. I drizzled the glaze on the rice, cucumbers, and chicken, and the meal was a perfect combination of hot fluffy rice, cold crisp cucumbers, savoury chicken, and a slightly sweet glaze.
Give it a try and enjoy!
Vietnamese Braised ChickenPrint Recipe
- 4 chicken breasts
- 1 tbsp canola oil or olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 tsp ground pepper
- 1 tsp Chinese Five Spice
- 1 tsp chili powder
- 2 tbsp fish sauce
- 2 tsp chicken bouillon (like OXO)
- 4 tbsp soy sauce
- 2 tbsp brown sugar
- 1 can of Coco Rico
Combine all the ingredients except for the Coco Rico. Add the mixture to the chicken and let marinate for about 15-20 minutes.
Heat up the canola oil in a deep pan over high heat. Remove the chicken from the marinade, reserve the marinade, and sear the chicken on both sides, about 4 minutes per side.
Turn the heat down to medium-low, and add the marinade and the Coco Rico. Let the chicken slowly cook in the sauce for about 30 minutes. The sauce will thicken up into a nice glaze.
Turn the chicken once or twice during the 30 minutes so that the sauce will evenly soak into the chicken.
Serve with rice and drizzle the delicious glaze onto the rice and chicken!