Recipe: Flavor Base: Chicken In Apple Cider Vinegar And Asian Fish Sauce
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Today's highlight is the flavor base: chicken in apple cider vinegar and asian fish sauce. This enjoyable recipe is straightforward and quick to prepare.
All you require are 10 ingredients and the willingness to follow 4 simple steps.
Ingredients
- Chicken cutlets or fave parts
- Ground Black Pepper
- Salt
- Stew Ratio (adjust if more chicken):
- 2 Tbsp cooking wine
- 2 Tbsp ACV or apple cider vinegar
- 1.25 Tbsp Patis or Asian Fish Sauce or Nam Pla or Nuoc Nam
- 1.25 Tbsp Oyster Sauce
- Half garlic head, smashed and peeled
- 4 pcs cloves
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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "flavor base: chicken in apple cider vinegar and asian fish sauce".
Method
- Heat pot. Rub chicken with pepper and lightly salt. Add to the pot, medium heat.
- Pour over the chicken- (Note: Do NOT mix around. Let the vinegar cook off. But continue adding the ingredients without mixing.) First add in the cooking wine. Then the AVC, then oyster sauce and patis. Drop in the garlic and cloves in between the chicken so its submerged. Cover and bring to a boil.
- After 7 minutes, mix and flip chicken. Continue cooking, covered, until done.
- Serve and enjoy as is, or shallow fry in a pan or throw it in the Air Fryer until crisp.
We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve excellent results.
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