Saturday, November 24, 2012

Allergy free Vietnamese ginger chicken (Ga Kho) recipe

  • 2 tbsps sugar
  • 2cm fresh ginger, peeled and coarsely chopped
  • 700g chicken thigh, deboned and sliced
  • 1 onion, sliced thinly
  • ½ tsp black pepper
  • 1½ tbsps fish sauce or 1 tsp salt mixed with 1½ tbsps water
  • 1 carrot, sliced
  • 100g snow peas, sliced
  • 1 shallot, chopped

  •  thinHeat a wok on medium-high for about a minute until the wok is hot.
  • Add the sugar and turn heat down to medium.
  • Caramelise the sugar for about 1 minute.
  • Keep a close watch to make sure sugar is brown but not burnt.
  • Add the ginger and stir for about 10 seconds.
  • Add the chicken, onion, pepper and fish sauce.
  • Stir-fry and brown the chicken for about 2 minutes.
  • Reduce the heat to medium-low and simmer.
  • Add the carrots and stir through.
  • Begin cooking to reduce the liquid by half.
  • Add the snow peas after a couple of minutes and stir through.
  • After approximately 6-8 minutes of reducing the sauce should be brown and thick.
  • Serve with steamed rice and garnish with shallots.

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