Ginger chicken

Ginger chicken

Gà rang gung

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

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

Ingredients

Quantity Ingredient
1 x 1.6kg chicken
2 tablespoons fish sauce
1 teaspoon caster sugar
1/2 teaspoon freshly ground black pepper
vegetable oil, for pan-frying
6 garlic cloves, chopped
1 tablespoon Annatto oil
5cm fresh ginger, cut into thin strips
3 kaffir lime leaves, cut into thin strips
Soy chilli dipping sauce, to serve

Method

  1. Carefully cut the chicken into pieces small enough to be easily picked up with chopsticks. Marinate the chicken for 30 minutes in the fish sauce, sugar and pepper.
  2. Heat 1 tablespoon of vegetable oil in a wok over medium heat and fry the garlic until fragrant, keeping the garlic moving so it doesn't burn or stick.
  3. Add the annatto oil, ginger and chicken pieces and stir-fry until the chicken is evenly coloured. Pour in 125 ml water, increase the heat and cook for 5-9 minutes, or until the chicken is cooked through.
  4. Toss the lime leaves through and serve immediately, with the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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