HCM cooking class stew chciken with ginger ,coconut juice on clay pot

[MasterchefTan]

Chicken stew in a Vietnamese clay pot with ginger, fresh basil, coconut
juice and steamed rice
Gà kho gừng

Ingredients - Serves 4

Chicken marinade
Ginger Julienne, 120 g (“gừng”)
Chopped red chili, 1 tablespoon
Chopped garlic, 1 tablespoon
Sugar, 1tablespoon
Fish sauce (Nuoc Mam), 1tablespoon
Black pepper, 1 teaspoon
Oil of annatto seeds, 2 teaspoons (“dầu điều”)
Chicken drumstick boneless or not , 800 g

- Prepare all ingredients as above and then marinate the chicken during
about 30 minutes.

Chicken cooking
Fish sauce (Nuoc Mam), 1tablespoon
Cooking oil, 1 tablespoon
Chopped chili, 1 teaspoon
Chopped garlic, 1 tablespoon
Sweet coconut juice, 320 ml
Vietnamese Basil leaves for garnishing, 10 leaves (“húng quế”)

Method
- Heat the clay pot, add in cooking oil and golden the garlic.
- Then add all marinated chicken until half cooked.
- Pour coconut juice enough to almost cover the chicken and then cook 10
to 15 minutes with medium low fire.
- Open your pot and skim the stock with a slotted spoon.
- Seasoning with fish sauce and chopped red chili, taste and adjust at
your taste.

Serve hot with basil leaves topping and steamed rice on the side. More
information please visit here: hochiminhcookingclass.com




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MasterchefTan