Vietnamese caramelized chicken with ginger in a wok | 15-minute dinner
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15 min
Quick
Sezamo
O rețetă vietnameză autentică și intens aromată, gata în doar 15 minute la foc iute. Bucățele fragede de piept de pui caramelizate cu ghimbir proaspăt tăiat julienne, usturoi, sos de soia și sos de pește într-o glazură dulce-sărată specifică bucătăriei din Vietnam.
Preparation method
Ingredient preparation
Cut the chicken breast into bite-sized strips or cubes. Peel the fresh ginger and cut it into fine matchsticks (julienne).
Finely mince the garlic cloves and thinly slice the green chili pepper. Slice the spring onion diagonally, separating the white parts from the green tops.
In a small bowl, combine the soy sauce, fish sauce, brown cane sugar, and ground black pepper, stirring vigorously until the sugar crystals begin to dissolve.
Chef's tip
Cutting the ginger into thin julienne strips provides a delicate crunchy texture and distributes the flavor evenly throughout every bite without becoming overpowering.
For perfect caramelization and tender, juicy meat, keep the heat high throughout the wok cooking process and do not overcrowd the pan.
27 min
Under an hour
