dinsdag 5 juni 2012

Simmered Ginger Chicken

Cut up 1,5 kg's of chicken into 5 cm pieces.
(i used tights, drumsticks and wings)

Brown the chicken in batches,in some vegetable oil. Set aside to drain acces fat.

Clean the wok. add some vegetable oil. Stirfry 3 chopped onions,
8 chopped cloves of garlic, 4 to 5 cm of chopped ginger until fragrant.

Add 500 ML of water, 6 tablespoons of fish sauce (or 2 tbl spoons of salt), 2 chicken stock cubes,
2 bay leaves, 1 teaspoon of freshly ground black peper and 6 spoons of sugar. Slowly bring sauce to a soft boil.

Now readd the chicken or as i did i transfered all to a small pan and on low fire let it simmer for 20 minutes
(if the fluid isnt enough add alittle more water)

After 20 minutes taste the sauce.
Add sugar, salt or black peper to taste.
When the taste is to your liking let the chicken slowly simmer for about 30 to 45 minutes.

After the simmering i removed the chicken from the sauce.
I like the sauce thicker, so i let the sauce thicken more while slowly simmering.

 Here the sauce is simmering and getting thicker over a soft boil for about 20 more minutes.
you can taste and adjust it easy at this stage also.

when the sauce is to your likeing, readd it to the chicken pieces. give it a gentle mix and its ready to eat.

 Delicious with fresh steamed rice

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