|
2
tablespoons
1/2
2
cloves
3
100 g
750 g
125-150 ml
4
tablespoons
2
tablespoons
2
Handful
|
Groundnut oil
Large shallot, finely chopped
Garlic, finely chopped
Green chilies, finely chopped
Fresh root ginger, finely chopped
Boneless, skinless chicken, cut into 1 inch strips
Caramel syrup
Chicken stock
Vietnamese fish stock
Spring onions, sliced lengthways and cut in 1 inch strips
Coriander (cilantro) leaves for garnishing
|
Method :
-
Heat the oil in a wok until very hot.
-
Add the shallot, garlic, chilies, ginger
and stir fry for 1 minute.
-
Add the the chicken strips, reduce the
heat and stir fry for 4 minutes.
-
Add the caramel syrup, chicken stock and
fish sauce.
-
Mix well, turn the heat to low and cook
for 10-15 minutes, or until the chicken is cooked through.
-
Just before serving, add the spring onions
and stir once.
-
Garnish with coriander leaves and serve
with rice.
|