Vietnamese ginger chicken stir fry
This recipe for Vietnamese chicken with ginger is very easy lớn make. Luke uses a generous amount of ginger, as it is the star ingredient of this dish.
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60 ml (¼ cup) fish sauce1 tsp oyster sauce1 tbsp sugar500 g chicken, chopped into bite-size pieces2 tbsp finely sliced ginger2 tbsp vegetable oil2 tbsp finely diced garlic250 ml (1 cup) chicken stock4 spring onions (scallions), sliced into 4 cm lengthspinch of cracked black pepper1 long chilli, julienned, khổng lồ garnishjasmine rice, khổng lồ serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals trăng tròn ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) & cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a mixing bowl, nhatroso.combine fish sauce, oyster sauce và sugar. Mix well, then showroom the chicken and ginger, massaging the marinade into the flesh.
Cover and place in the fridge to marinate for trăng tròn minutes.
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Bring a wok or saucepan to medium heat, then add oil and garlic, và cook until fragrant.
Turn the heat to lớn high, then showroom the chicken, sealing all sides. Cover the chicken with the stock, pour in the remaining marinade & bring to the boil.
Skim off all impurities until clear & cover the pan. Reduce the heat khổng lồ low và simmer for 15 minutes.
Add spring onions and cracked black pepper, stir và cook for a further 1 minute.
Transfer khổng lồ a serving bowl and garnish with chilli. Serve with jasmine rice.
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