@mmbonappetit: ⬇️ RECIPE BELOW AND ON OUR WEBSITE! Gà kho gừng 🇻🇳 This juicy Vietnamese ginger braised chicken will warm up your palate, your belly, and your soul ☺️ INGREDIENTS Chicken & marinade - 400 g bone-in chicken (~300g boneless) - 20 g shallot - 1 tsp fish sauce - 1 tsp bouillon - 1⁄4 tsp pepper - 1 tsp vegetable oil Braising - 25 g fresh ginger - 20 g shallot - 10 g garlic - 1/4 tsp turmeric powder (optional) - Fish sauce (to taste) - Bouillon (to taste) Garnish: - Cilantro or green onion (optional) DIRECTIONS 1. Cut your chicken into 3-5cm pieces. 2. Mince the shallot from the Marinade section. 3. Add the chicken to a large bowl along with the minced shallot and the rest of the ingredients from the Marinade section. 4. Mix or toss to coat the chicken pieces well and let marinate for 30 minutes. 5. Thinly slice the shallot from the Braising section. 6. Rinse the ginger. Without peeling, cut into thin strips/matchsticks. 7. Mince the garlic. 8. Chop up herbs for garnish, if using. 9. When chicken is done marinating, heat vegetable oil on medium in a small pot. 10. Add sliced shallots, minced garlic, and ginger strips. Sauté until fragrant – about a minute. 11. Pour in the chicken and any liquid or leftover bits of the marinade. 12. Sauté the chicken, flipping pieces until they are no longer pink on the outside. Optional: if your chicken is a bit pale, you can add some turmeric powder. 13. Reduce heat to medium low and cover with lid for 20 minutes. Check on it and stir a few times.
You should not need to add any extra water if using legs, the chicken will release moisture as you simmer and the lid will trap most of the evaporation. If your chicken is dry- which might be the case with breasts, add a few tablespoons of water. 14. Season to taste with fish sauce and bouillon, if needed. 15. Garnish with cilantro or green onion and serve with rice! #vietnamesefood #vietnamesecuisine

Mai & Maxime

Open In TikTok:

Region: FR

Saturday 20 July 2024 14:04:15 GMT