Pei Wei Asian Diner Caramel Chicken Recipes

PEI WEI ASIAN DINER CARAMEL CHICKEN

Steps:

• Preheat oven to 325 degrees F.
• Combine sugar and water in a high sided sauce pot. Bring to boil and simmer until the sugar turns a dark caramel color, but not burnt. Do not stir the sugar while cooking or it may crystallize.
• Add the chicken broth (the broth will boil quickly and spatter because of the hot sugar so be careful. This is the reason for the high sided pan).
• Stir in the broth and continue stirring over low heat until the sugar dissolves, then add the fish sauce and soy sauce. Set aside.
• Combine Vietnamese vinaigrette ingredients to a medium bowl and add cucumbers, red bell peppers and carrots. Marinate until ready to use.
• Season the chicken pieces with the salt.
• Heat the vegetable oil in a large dutch oven and brown the chicken pieces on all sides. Set aside.
• In the same pan, (using the extra vegetable oil if needed) saute the ginger, garlic, red onion, and jalapeno over medium heat for 4-5 minutes until soft and fragrant.
• Add the browned chicken pieces and the caramel sauce to the dutch oven, turning the chicken in the caramel broth to coat all sides. Arrange the chicken in the pan so it is all submerged in the sauce as much as possible and bring the pot to a boil.
• Cover the pot, put in the oven and braise until done (35-45 minutes). While chicken is cooking, assemble the green onion, pineapple chunks and the other herbs and set aside.
• Just before serving, add in the green onions and pineapple chunks and stir well. Serve the chicken over your favorite rice or rice vermicelli.Top with portion of Vietnamese vinaigrette slaw.

PEI WEI ASIAN DINER MIEN GA (VIETNAMESE CHICKEN NOODLE SOUP)

Steps:

• Place chicken stock, kaffir lime leaves, fish sauce, lemongrass, and galangal in a large sauce pan. Bring soup to a boil, then reduce to a very low simmer.
• Simmer for 20 to 25 minutes. Turn off heat and reserve until you are ready to serve.
• Place your bowls onto plates big enough so they have room for garnishes.
• Reheat broth to a boil for 15 seconds. Fill each bowl with 2 oz of cooked rice noodles, 1/4 cup of tomatoes, 1/4 cup of carrots, 1 Tbsp of Scallions, and approximately 4 oz of pulled chicken.
• Ladle hot broth over ingredients into bowl until bowl is 3/4 full.
• Place a lime wedge, jalapeno rings, bean sprouts, cilantro, thai basil on each plate for garnish. Serve and place Sriracha and Hoisin on the table for extra flavor.

PEI WEI ASIAN DINER SHANGHAI PORK RIBS

Steps:

• Grind all of the spice mixture in a spice grinder. Set aside.
• Bring all of the glaze ingredients together in a simmer long enough for the sugar to melt. Set aside.
• Preheat oven to 250 degrees F.
• Cut ribs into individual ribs and toss with the spice mixture. Coat well and place on foil lined sheet pan. Cook for 2 1/2 to 3 hours (until meat starts to pull back from the bone).
• Reserve until you are ready to grill. At this point, you could pop them in the refrigerator in an airtight container and cook the next day.
• Brush the ribs with the glaze and place on grill over low heat, no direct flame. Grill until ribs are caramelized and heated throughout. Serve.

PEI WEI ASIAN DINER VIETNAMESE FRESH SHRIMP AND MANGO ROLLS

Steps:

• Place water, fish sauce, kosher salt, in a sauce pan. Bring it to a boil, then reduce to a simmer. Before adding shrimp, place the juice from lime in the sauce pan. Place shrimp into water & cook for one minute. Drain & place in refrigerator to cool.
• In a mixing bowl add chili sauce, lime juice, fish sauce & salt. Whisk together until evenly mixed. Add noodles, carrots, cabbage & mint into mixing bowl. Toss to coat vegetables evenly with sauce. Set aside, place in refrigerator until ready to roll.
• Take a cotton napkin & dampen with water, ring it out & lay it flat on cutting board. Place hot water in mixing bowl at the top of cutting board. Place all your roll ingredients within arms reach.
• Place one rice paper round in the hot water & move around gently until it becomes pliable and loose. Gently pull it out & lay it flat on cotton napkin.
• Place one half of a bibb lettuce leaf on the bottom end of the rice paper. Place 1 ½ oz of vegetable/noodle mix on top of bibb leaf. Place a few thai basil leaves on top, then a few cilantro leaves on top. Place 2 slices of mango on top end to end.
• Place two shrimp on top of the mango. Take the bottom of the rice paper & lift it over the mix rolling it until it start to seal. Take the left side & fold it over like folding an envelope, & do the same with the right side to seal both ends. Then continue rolling from the bottom until the roll is sealed.
• Repeat until you are out of ingredients. Cover with a lightly damp paper towel & refrigerate until ready to serve. Can be served with Chile Sauce, or Thai Peanut Dipping Sauce.

PEI WEI ASIAN DINER THAI BLAZING NOODLES

Steps:

• Add all ingredients to a mixing bowl and whisk until evenly mixed. Reserve sauce.
• Cut chicken breast into ¾ inch squares. Whisk eggs, milk, salt & white pepper together. Place potato starch in a mixing bowl. Dredge chicken through egg wash then dust in potato starch. Shake chicken in a strainer to remove excess starch.
• Heat 2 qts of water in a large sauce pan. Once boiling, cook chicken for 3-4 minutes or until cooked all the way through. (This helps pre-cook the chicken). Drain on paper towels and reserve.
• In a flat bottom wok or a large sauté pan, heat 1 Tbsp of vegetable oil until smoking hot. Add minced garlic and tomatoes & return the chicken to the sauce then sauté for 5-10 seconds.
• Add noodles, snap peas and carrots. Add the Blazing Sauce and toss to coat noodles evenly. Simmer and toss until sauce is 90% absorbed into the noodles. Dish should not be dry or overly saucy.
• Add green scallion sticks, basil and cilantro. Toss well and pour into 4 bowls evenly.