Friday, December 9, 2011

Chicken Cooked in Ginger

I am learning something new, and I am excited.  Having experienced some fabulous Thai and Vietnamese food in the past few years I decided it was time to learn how to cook a few dishes from each country.

So the education begins.

I started with a Vietnamese recipe called Chicken Cooked in Ginger from Luke Nguyen's Vietnam on The Cooking Channel.  It seemed simple to make with flavors we would love. I was completely right! Ginger had softly stewed with previously seared chicken in a bath of chicken broth.  Chopped green onions finished off the dish and I served it on a bed of purple sticky rice.

Bo was pleased, I was pleased so all in all it was a successful first attempt!

Chicken Cooked in Ginger: Ga Ban Kho Gung (Recipe by Luke Nguyen)
  • 1 tablespoon sugar
  • 3 tablespoons fish sauce
  • 1 teaspoon oyster sauce
  • 17 1/2 ounces/500 g chicken, chopped into bite-size pieces
  • 2 tablespoons finely sliced fresh ginger
  • 2 tablespoons vegetable oil
  • 2 tablespoons finely diced garlic
  • 1 cup/ 250 ml chicken stock
  • Pinch salt and freshly ground black pepper
  • 4 spring onions (scallions), sliced into 1 1/2-inch/4 cm lengths
  • 1 long chile, julienned
  • Serving suggestion: Jasmine rice.
In a mixing bowl combine sugar, fish sauce, and oyster sauce. Mix well, then add the chicken and ginger massaging the marinade into the flesh.  Cover and place in the refrigerator to marinate for 20 minutes.

Bring a wok or saucepan to medium heat, then add oil and garlic and cook until fragrant.  Now turn the heat to high then add the chicken searing all sides. Cover the chicken with the stock, pour in the remaining marinade and bring to the boil.  Skim off all impurities until clear and cover the pan.

Reduce the heat to low and simmer for 15 minutes.  Add spring onions and freshly ground black pepper, stir and cook for a further minute.  Transfer to a serving bowl and garnish with chile. Serve with jasmine rice.  

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