GINGER CARAMELIZED CHICKEN EXPRESS – GA KHO GUNG –
This is a recipe from my friend Gersende (the one married to a Vietnamese man I told you about here). I have changed it to an express version. Otherwise the marinated time was very long actually… If you are a ginger addict, this recipe is for you! Strangely, even children adore it. Maybe the sweet taste combines with the ginger make it over enjoyable for little palates…
Nota : at the end of the cooking, your chicken will be very dark-brown which is absolutely normal as it has caramelized. The picture below had been taken in the middle of the cooking because my phone was running out of battery…;)
Wine pairing :
GINGER CARAMELIZED CHICKEN EXPRESS – GA KHO GUNG –
Serves 4
500 g breast chicken cubed
250 ml coconut water
2 tbsp nam pla
4 tbsp soy sauce
1 little tbsp honey
70 g fresh grated ginger
1 Echalion shallot finely chopped
A few tbsp sesame oil
2 tbsp brown sugar
Rice
In a bowl, mix together the nam pla, honey, soy, shallot and ginger. Set aside.
In a pan or a wok, fry the brown sugar with the sesame oil to make a kind of caramel.
Add the chicken and cook 5 minutes.
Add the sauce made earlier on and the coconut water. Mix thoroughly.
Cook under a slow heat for 20 minutes.
10 minutes before the end, cook the rice in boiling water.
Serve the chicken with the rice.
Poulet caramélisé au gingembre
Pour 4 personnes
500 g de blanc de poulet coupé en morceaux
300 ml d’eau de coco
2 CAS de nuoc mam
4 CAS de sauce soja
1 petite CAS de miel
70 g de gingembre frais râpé
1 échalote finement émincée
De l’huile de sésame
2 CAS de sucre brun en poudre
Riz
Dans un bol, mélangez le nuoc mam avec le miel, soja, échalote et gingembre. Réservez.
Dans une poêle ou un wok, faites revenir le sucre avec l’huile de sésame pour obtenir un léger caramel brun.
Ajoutez-y le poulet et faites-le revenir pendant 5 minutes.
Adjoignez la sauce et l’eau de coco. Mélangez-bien.
Cuisez à feu doux pendant 20 minutes.
10 minutes avant la fin de la cuisson, cuisez le riz.
Accompagnez-le du poulet.
