"Simplicity is the ultimate sophistication" LdV

Wednesday, 7 September 2016

GINGER CARAMELIZED CHICKEN EXPRESS - GA KHO GUNG - (POULET CARAMELISE AU GINGEMBRE)

GINGER CARAMELIZED CHICKEN EXPRESS - GA KHO GUNG - 
(POULET CARAMELISE AU GINGEMBRE)


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 combine 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 : Saint-Véran (White) from Burgundy.




GINGER CARAMELIZED CHICKEN EXPRESS - GA KHO GUNG -
A quick glance in your kitchen...

In your fridge
Chicken
Coconut water
Fresh ginger

In your cupboard
Nam pla
Soya sauce
Honey
Echalion shallot
Sesame oil
Caster brown sugar
Rice

GINGER CARAMELIZED CHICKEN EXPRESS - GA KHO GUNG -
Serves 4


500g 17,63 oz of breast chicken cubed
300ml 10,56 oz of coconut water
2 tbsp of nam pla
4 tbsp of soya sauce
1 little tbsp of honey
70g 2,46 oz of fresh grated ginger
1 Echalion shallot finely chopped 
A few tbsp of sesame oil
2 tbsp of brown sugar 
Rice

In a bowl, mix together the nam pla, honey, soya, 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 30 minutes.
10 minutes before the end, cook the rice in boiling water.
Serve the chicken with the rice.



POULET CARAMELISE AU GINGEMBRE

Pour 4 personnes

500g de blanc de poulet coupé en morceaux
300ml d’eau de coco
2 CAS de nuoc mam
4 CAS de sauce soja
1 petite CAS de miel
70g 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.
Adjoindre la sauce et l’eau de coco. Bien mélanger.
Cuire à feu doux pendant 30 minutes.
10 minutes avant la fin de la cuisson, cuire le riz.
Servir le poulet avec.

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