Ginger chicken

Ginger chicken

By
From
KOTO
Photographer
Michael Fountoulakis

It is best to use young ginger in this dish as the flavour of older ginger can become too strong. The idea is to retain the subtle perfume of the ginger throughout the cooking process and balance it with the delicate, fresh flavour of the lime leaf which is added just prior to serving.

Ingredients

Quantity Ingredient
5 free-range chicken thigh fillets
2 tablespoons fish sauce
1 teaspoon caster sugar
1/2 teaspoon freshly ground black pepper
vegetable oil, for frying
6 garlic cloves, chopped
1 tablespoon Annatto oil
5cm knob of ginger, peeled and cut into strips
3 kaffir lime leaves, cut into thin strips
soy and chilli dipping sauce, to serve

Method

  1. Cut each chicken thigh fillet into 6 cubes. Marinate the chicken for 30 minutes in the fish sauce, sugar and pepper.
  2. Heat a little oil in a wok over medium heat and fry the garlic. Keep the garlic moving so it does not burn or stick. Add the annatto oil, ginger and chicken pieces. When the chicken is evenly coloured, pour in 90 ml water, increase the heat to high and cook for 4–5 minutes, or until the chicken is cooked through. Toss in the kaffir lime leaves.
  3. Enjoy the succulent chicken pieces dipped in the soy and chilli sauce.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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