Vietnamese Caramelized Chicken in a Wok | 20-Minute Dinner
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20 min
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Kifli Kukták
Szaftos csirkecombfilé aranybarnára karamellizált nádcukorral, illatos gyömbérrel, fokhagymával és prémium halszósszal pirítva forró wokban. Villámgyors, autentikus vietnámi fogás (Gà Kho Gừng), amely 20 perc alatt kész, és tökéletesen illik gőzölgő jázmin rizshez.
Preparation method
Preparation
Cut the chicken thigh fillets into 2-3 cm bite-sized cubes. Peel the ginger and cut into thin matchsticks. Thinly slice the garlic and chilli pepper. Cut the spring onions diagonally into 3 cm pieces, separating the white and green parts.
In a small bowl, mix together the fish sauce and soy sauce with the freshly ground black pepper.
Rinse the jasmine rice thoroughly in cold water, then cook in twice the volume of water with a pinch of salt for 12-14 minutes until tender, then leave covered to steam.
Chef's tip
The essence of the traditional Vietnamese caramel technique (Nuoc Mau) is to heat the sugar until it begins to foam and turns deep amber – this gives the dish its characteristic, complex sweet and savoury flavour.
Using chicken thigh fillets keeps the meat much juicier and more flavourful in the hot wok than breast fillets, but if you prepare it with poultry breast, shorten the frying time by 1-2 minutes so it does not dry out.
55 min
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