A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Caramel Ginger Chicken from the Wok | Lightning Fast
(0)
15 min
Quick
Knuspr-Küche
Knusprig, saftig und herrlich aromatisch: Zarte Hähnchenstreifen treffen im heißen Wok auf goldbraun karamellisierten Rohrzucker, reichlich frischen Ingwer und pikante Würzsauce. Ein vietnamesischer Klassiker, in nur 15 Minuten frisch auf deinem Tisch!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in boiling, lightly salted water for about 12 minutes according to package instructions, then keep warm.
Pat the chicken breast fillet dry and cut into bite-sized, thin strips. Peel the fresh ginger and cut into fine matchsticks. Peel and finely chop the shallots and garlic cloves. Wash the chilli pepper, halve lengthwise, deseed, and slice into thin half-rings. Clean the spring onions and slice diagonally into pieces about 2 cm long.
In a small bowl, stir together the fish sauce, soy sauce, and 2 tablespoons of water.
Chef's tip
The secret of Vietnamese caramel (Nuoc Mau): Do not let the sugar get too dark so that it tastes wonderfully aromatic and not bitter. As soon as it foams amber, immediately add the aromatics.
Extra freshness: If desired, add a few squeezes of fresh lime juice or some fresh coriander over the dish when serving.
30 min
Under an hour
