Vermouth Jus Sauce

Taste the restaurant-worthy secret: olive oil, shallots, and dry vermouth combine, but what's the culinary magic to make the perfect Vermouth Jus Sauce?

vermouth infused sauce recipe

Unlocking restaurant-worthy flavor at home is easier than you think!

Get ready to create a rich and elegant Vermouth Jus Sauce, a simple yet sophisticated addition that will elevate any meal.

We're diving into the secrets of this classic sauce, transforming ordinary ingredients into something truly extraordinary.

[DIRECTIONS]:

Ingredients

cooking with various ingredients

Let's gather our goodies for this Vermouth Jus Sauce! You're gonna need about 2 lbs of skinless chicken thighs—cut 'em into chunky 2-inch pieces, alright?

Next up: 3 tbsp of fish sauce, the secret weapon for that umami kick! And don't forget one bird's eye chilli—minced super-fine if you're feeling brave. Wanna skip it? No sweat!

Now, for some sweetness, grab 1/4 cup of packed brown sugar! Ginger's key; 1/3 cup, julienned like a pro! Then, two eschallots—fancy, right? Half 'em, slice 'em thin, or use half a red onion if you're in a pinch!

Finally, 1/2 cup of boiling water—standby, we'll need this to deglaze all the yummy goodness from the pan! I think that's everything. Let's get started!

Preparation

effective planning and organization

Now that we've got every ingredient set, I'll walk you through getting the chicken ready! First things first: grab those chicken thighs, about 1 kg, and chop 'em into generous 5cm pieces. We don't want them drying out later, ya know?

Next, in a bowl, I'm gonna tell you to toss those chicken chunks with 3 tablespoons of fish sauce and, if you're feeling brave, some minced chilli – deseeded, of course! I'm not trying to burn anyone's mouths off here. You may find the principles of reducing vermouth (as used) in a sauce apply here.

Give it all a good mix, then let that sit while you prep the ginger and eschallots. You could even let it marinate overnight, but hey, I get it, who has time for that? It isn't necessary for this simple recipe.

Cook

prepare a delicious meal

Alright, I'm moving onto the cooking – and, trust me, that's where the real deliciousness starts! First, grab a large pan – I'm talking 30cm or bigger, folks. Now, mix oil and sugar in that pan, cold as can be, then crank up the heat to medium-high.

As soon as the sugar melts – watch it closely! – yank that pan off the burner and carefully toss in the chicken. It's gonna sizzle, so don't just dump it in there willy-nilly! Add the ginger and shallots, and give it a quick toss.

Back on the stove it goes! Stir until the chicken turns from pink to white all around – no browning, got it? It's not gonna be cooked through yet, don't sweat it.

Now, pour in that half cup of boiling water, stir it up, and bring it to a simmer. Then, simmer rapidly for 10–12 minutes while stirring.

Serve

serve with diligence and care

Once you've simmered my glazed chicken to perfection, I think it's time to think about serving it up! I usually go with fluffy jasmine rice–it's just the right blank canvas.

Don't skimp on garnishes, though! A sprinkle of fresh coriander or green onion slices wakes everything up. If you're feeling brave, a few slices of red chilli add a delightful kick. Feel free to skip this bit if you are spice-averse, I won't judge!

For a complete meal, why not whip up a quick cucumber salad or Asian slaw? The fresh crunch of an Asian slaw can further elevate your meal with its versatile salad nature. Trust me; the fresh crunch is a wonderful contrast to the rich, sticky chicken – just remember: make it delicious!

And there you have it! My Vietnamese caramel chicken, ready to wow. Enjoy every sticky, ginger-y bite; you've earned it!

Short Recipe Version

Prep time: 5 mins

Cook time: 20 mins

Serving size: 4

Ingredients:

1 tbsp olive oil

1 shallot, minced

1/2 cup dry vermouth

2 cups chicken broth

1 tbsp butter

1 tsp fresh thyme leaves

Salt and pepper to taste

Instructions:

  1. Heat olive oil in a saucepan over medium heat. Add shallot and cook until softened, about 3 minutes.
  2. Pour in vermouth and let it reduce by half, about 5 minutes.
  3. Add chicken broth and bring to a simmer. Cook until the sauce has thickened slightly, about 10 minutes.
  4. Stir in butter and thyme. Season with salt and pepper.
  5. Serve immediately.

Nutrition (per serving, estimated):

Calories: 75

Protein: 2g

Fat: 6g

Carbohydrates: 3g