donderdag 30 augustus 2012

Simmered Ginger Chicken

Stirfry your chicken on high fire untill golden brown
(I used 4 drumsticks, and 12 small drumlets)

Stirfry 4 chopped onions, 6 cloves of garlic and 7 to 9 cm of ginger pounded to paste and 2 lemongrass stalks cracked

Add a handfull of white sugar, 2 bay leaves and chili pepers (fresh or dry, chopped. i used 2 dried)

Add 500 ML of water, 2 chicken stock cubes, 6 spoons of fish sauce, 6 spoons of sugar, and black peper
readd the chicken.

Put a lid on your wok and let it simmer slowly for about 25 minutes.
occasionally stir it. (if you like your sauce very thick, dont add the lid on the wok!)

After 25 minutes taste the sauce if it needs anything. now let it simmer for about 15 minutes without the lid.

before i served up i added some chopped green onion through the sauce and chicken parts.
(so its not lemon grass u see here!)
Delicious with fresh rice!

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