Recipe courtesy of Luke Nguyen
Chicken Cooked in Ginger: Ga Ban Kho Gung
- Level: Easy
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 387
- Total Fat
- 27
- Saturated Fat
- 6
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 26
- Cholesterol
- 95
- Sodium
- 1283
- Total: 1 hr 10 min
- Prep: 25 min
- Inactive: 20 min
- Cook: 25 min
Ingredients
1 tablespoon sugar
3 tablespoons fish sauce
1 teaspoon oyster sauce
17 1/2 ounces/500 g chicken, chopped into bite-size pieces
2 tablespoons finely sliced fresh ginger
2 tablespoons vegetable oil
2 tablespoons finely diced garlic
1 cup/ 250 ml chicken stock
Pinch salt and freshly ground black pepper
4 spring onions (scallions), sliced into 1 1/2-inch/4 cm lengths
1 long chile, julienned
Serving suggestion: Jasmine rice.
Directions
- In a mixing bowl combine sugar, fish sauce, and oyster sauce. Mix well, then add the chicken and ginger massaging the marinade into the flesh.
- Cover and place in the refrigerator to marinate for 20 minutes.
- Bring a wok or saucepan to medium heat, then add oil and garlic and cook until fragrant.
- Now turn the heat to high then add the chicken searing all sides. Cover the chicken with the stock, pour in the remaining marinade and bring to the boil.
- Skim off all impurities until clear and cover the pan. Reduce the heat to low and simmer for 15 minutes.
- Add spring onions and freshly ground black pepper, stir and cook for a further minute.
- Transfer to a serving bowl and garnish with chile. Serve with jasmine rice.