just smell the ginger
okay
you ready?
I'm ready
I hope mom will be proud me
today we're making one of my mom's most
earth-shattering
delicious recipe
Gà kho gừng
better known in English as
chicken ginger
it will change your life
it has obviously the kick and the
spiciness of the ginger
the sweetness of the seared pan sauce and then all the
juicy and the crisp of the chicken
oh so good
let's get to it
the magic for this recipe is in the layering of the flavours
so first step
we're mixing the spices that the chicken will be marinating in before going into
pan
grab a tablespoon-ish of white peppercorn and grind them roughly
transfer the result into a bowl and add two generous pinches of salt, as well as
a good four of soya sauce
all that salty coating will give the chicken a nice
color
the chili powder or the chili flakes are optional but they do provide
a nice kick that complements well the ginger spiciness
give all of these friends a nice twirl
and put them aside for a second
now that we have our
marinade ready,
time to tackle the chicken
ideally you'd be working with
any pieces that have good bones or cartilage
sadly I only have a few
breasts remaining in the fridge
so we'll be using those today
make sure to keep the skin and cut everything into manageable pieces
or, you know, whatever you can chew
add the magic juice to your pieces of meat
as well as half an onion that
you've pre-cut
speaking of cut,
make sure that you handle all knives and equipment
with care because
this ginger chicken recipe does not go well with a side of
human finger
but back to our main business
give all of our ingredients a
nice massage for one or two minutes
before letting them rest in the fridge
for half an hour
while they relaxed
start chopping the garlic and the ginger
small trick I learned recently
(Thank You YouTube)
use a spoon to peel the ginger
see, easy-peasy ! yep
ideally you'd want to chop them into
very fine juliennes,
but since I don't want my second finger to become
collateral damage
these thick versions will do for now
as we're holding a knife
we might as well cut a head full of coriander that we'll use to garnish our
dish at the end
all the (garnish) are all chopped up and ready
and these
lovely ones have been hanging out in the fridge for 30 minutes now
therefore we
are ready to assemble the dish
the chicken will be cook in two phases
phase 1
Sear slightly the onions
and then bring all the boys to the pan on a medium high
heat
it already smells delicious
as soon as they get a slight brown cover
flip them over
the chicken won't be fully cooked but that's actually what you're aiming for
in the same pan, bring in the garlic and the sugar
I've just finished eating three bowls in a row
because that was very delicious
although
a bit too sweet
so uh yeah, cut on the sugar
feedback from the mother:
1 tablespoon should be plenty of enough to get that caramelize
hint and golden-brown look you're looking for
as the sugar melts a little
add a splash of soy sauce as well as half a cup of coconut water
to this
delicious sweet and savory sauce
bring back the chicken
cover with a lid
and wait
you can also dance if you want to
the trick is to let the chicken soak
in as much goodness as possible while the sauce thickens
about 5 to 7 minutes in
toss and flip the pieces of meat around to make sure that nothing gets
burned
because that would be very sad
when you're about to reach a perfect
coloration, insert all the ginger you've got
the more the merrier
cover just a
little bit more
for the ginger and the chicken to really get to know each other
and voila
perfectly delicious
Gà kho gừng
Wow look at the beautiful golden-brown
pan sauce
for a touch of color and freshness
don't forget to add your (coriander)
if you're
one of those people who can't stand (coriander) then I'm afraid we can no
longer be friends
all right time to taste!
just smell the ginger
usually we eat it with rice so that's what I'm going to do
I'm going to try to be ladylike
obviously you want a lot of that sauce and
those little bits of ginger
those are the best
because they're slightly
caramelized
and then they're bathing in the skin and the fat that came out from
the chicken
you ready
I'm ready
small bite An, small bite,
oh my god
it is spicy
oh!
it hits all the right notes
Wow Wow
oh man, she's gonna be impressed
mmm
the sugar and the coconut water just
made it really nice... not too sticky but just firm enough sauce
that is
enveloping the entire piece of chicken
so you got sauce everywhere
sauce is life
also, because we've put the ginger right at the end
they still remain a little bit
crunchy and have that kind of spicy note that hit the ears when you crunch into them
this was very well done for first time, An Tran!
this is it for today
I hope you enjoyed this very easy and delicious recipe
let me know in the comments below your thoughts
or how you would have tweaked it
thank you so much for joining and on this,
I'll see you next time
not sure what I'll cook