Wednesday, August 10, 2011

Gooey Ginger Chicken

I continue to be less than completely impressed by the recipes in this book. This one is no exception. It's good, just not amazing. It seems to be missing something that I can't put my finger on, but maybe it's just me!

One year ago: Pearl Couscous with Olives, Roasted Tomatoes, and Feta

Gooey Ginger Chicken (from The Best of Vietnamese and Thai Cooking)

2 tbsp vegetable oil
1 tbsp chopped shallot
1 tbsp minced garlic
1 tsp chopped fresh chili (I doubled ... or quadrupled)
2 lbs chicken thighs and breasts, cut into bite-sized pieces
4 tbsp caramel sauce (recipes can be found online)
1/4 cup chicken stock
2 tbsp fish sauce
2 green onions, cut into 1/2" pieces
6 sprigs cilantro for garnish (I skipped)

1. Heat oil in frying pan over high heat.
2. Add shallot, garlic, chili, and ginger and stir-fry for 1 minute.
3. Add chicken, reduce heat, and saute in seasonings for 3 - 5 minutes.
4. Stir in caramel sauce, chicken stock, and fish sauce.
5. Reduce heat to low and cook until meat is tender and sauce clings to chicken, 20 to 30 minutes.
6. Stir in green onions.
7. Remove from heat and garnish with cilantro.

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