Ginger, tangy lemon, hot chillies and sticky honey are a great combo in this midweek winner, served with steamed rice and greens
Provided by: EasyRecipesCooking.com
Categories: Dinner, Lunch
Total time: 50 minutes
Yield: Serves 4
|1 tbsp dried chilli flakes, plus extra to serve (optional)|
|2½cm piece ginger, finely chopped|
|6 tbsp soy sauce|
|1kg whole chicken thighs and drumsticks|
|2 red onions, quartered|
|1 lemon, zested, then sliced into rings|
|1 tbsp butter|
|2 tbsp runny honey|
|½ tbsp vegetable oil|
|1 long shallot, sliced|
|3 cloves garlic, sliced|
|320g greens, (such as kale, broccoli and fine green beans)|
- Heat the oven to 220C/fan 200C/gas 7. In a small bowl, mix the chilli, if using, with the ginger and soy. Tip the chicken into a roasting pan large enough that there is a two-finger width space between each piece. Pour in the marinade and stir to coat. Add the onion quarters, then arrange the lemon slices in between the pieces of chicken. Roast for 35 minutes, basting halfway through, until the chicken is tender
- Remove from the oven, pour any juices into a small pan, then return the chicken and onions to the oven. Add the butter to the juices with the honey and lemon zest, and cook for a few minutes until it has reduced by a third.
- Remove the chicken from the oven and evenly pour over the honey sauce, then cook for a further 5-10 minutes or until the juices run clear when the chicken is pierced at the thickest point. Remove from the oven and rest for 5 minutes before serving.
- While the chicken rests, heat the oil in a medium pan over a medium heat and fry the shallots for 2-3 minutes until golden. Add the garlic, stirring to keep it from burning, then tip in the greens with a splash of water to help them cook. Season and stir-fry for 5 minutes.
- Serve with extra chilli flakes or chilli oil, if you like, and the steamed rice and green vegetables on the side.
Calories 502 calories, FatContent 26 grams fat, SaturatedFatContent 8.3 grams saturated fat, CarbohydrateContent 18.5 grams carbohydrates, SugarContent 16.4 grams sugar, FiberContent 2.1 grams fiber, ProteinContent 47.5 grams protein, SodiumContent 3.7 milligram of sodium
Another classic kho recipe to do ahead and eat with rice. You can substitute the ginger with two stalks of finely chopped lemongrass or lime leaves. Reduce until it is sticky and caramelised, then enjoy with steamed or sticky rice. You can also use whole drumsticks and thighs, too; if you don’t want to remove the bones, just cook it for a bit longer.
Provided by: EasyRecipesCooking.com
|1½ tbsp vegetable oil or coconut oil|
|2 round shallots, roughly sliced|
|4 garlic cloves, finely chopped|
|3 tsp brown sugar|
|400 g 14 oz chicken thighs, bones removed, skin on, sliced into bite-sized pieces|
|70 g 2½ oz ginger root, julienned|
|150 ml 5 fl oz/scant ⅔ cup coconut water|
|2-4 bird’s eye chillies, whole|
|2 tbsp fish sauce|
|1 tsp heaped black pepper|
|spring onions (scallions), sliced lengthways and soaked in cold water until curled (optional)|
- Heat ½ tablespoon of the oil over a gentle heat in a saucepan that will fit the chicken pieces snuggly. Fry the shallots until golden, then add the garlic. Stay and watch over the pan until the garlic turns golden, then remove the shallots and garlic from the pan, leaving any oil, and set aside in a small bowl.
- Add the remaining oil to the same pan and increase the heat to medium. Spread the brown sugar evenly over the surface of the pan. Watch over the pan for the sugar to caramelise, resisting the urge to stir. It should take 3½–4 minutes, but don’t take your eyes off it as it will burn very quickly. As soon it becomes a golden colour, watch for it to slightly darken, then immediately add the chicken pieces and let them sizzle away for a couple of minutes before turning. Add the ginger, let it sit for 2 minutes, then add the coconut water. Return the fried shallot and garlic to the pan with the bird’s eye chillies, fish sauce and black pepper.
- Cover and cook over a low heat for 10 minutes, then remove the lid to reduce for a further 10–15 minutes. It should be reduced and quite succulent and sticky.
- When ready to serve, garnish with spring onions. Serve with rice and plenty of greens.
This is a basic Vietnamese dish that can be made with any type of meat and most seafood, the variation comes in pairing the protein with the herb or spice. For example, chicken or fish is paired with ginger, shrimp or pork is paired with green onions, and beef with garlic. It is often served with steamed rice, and a couple of other dishes and a soup for family dinners. All dishes are served at the same time. However, soup is usually the last dish you eat, to "wash down" your meal.
Total time: 24 minutes
Prep time: 10 minutes
Cook time: 14 minutes
Yield: 4 serving(s)
|1 1/2 lbs chicken, any part, chopped into about 2-inch pieces, I prefer thighs bone in and skin, I chop each thigh into|
|2 tablespoons fresh ginger (peeled and coarsely chopped)|
|2 tablespoons sugar|
|1/2 teaspoon black pepper (to taste)|
|1 1/2 tablespoons fish sauce (to taste)|
|1 tablespoon scallion (green part only, chopped into 1/4-inch pices) (optional)|
- Heat a heavy saucepan on medium high for about a minute until pan is hot, add sugar and turn heat down to medium. Caramelize sugar for about 1 minute. Keep a close watch to make sure sugar is brown, but not burnt.
- Add ginger and stir for about 10 seconds.
- Add remaining ingredients except scallions. Turn the pieces and brown the chicken for about 2 minutes.
- Reduce heat to a simmer. Cook until liquid in the pan is reduced to half. Sauce should be brown and thick. About 10 minutes if you’re using boned in whole thighs. If you’re using boneless, skinless chicken the cooking time is reduced to about 6 minutes. Over cooking will make the meat tough.
- Garnish with scallion and serve with steamed rice.
Calories 395.6, FatContent 25.6, SaturatedFatContent 7.3, CholesterolContent 127.6, SodiumContent 649.5, CarbohydrateContent 7.3, FiberContent 0.1, SugarContent 6.6, ProteinContent 32.1