Saturday, December 1, 2012

Allergy free Vietnamese cracked pepper chicken recipe

  • 2 tbsps olive oil
  • 1 red onion, finely sliced
  • 750g boneless, skinless chicken thighs, sliced
  • 2-3 small red chillies, seeded and finely sliced into small sticks
  • 1cm fresh ginger, finely sliced
  • 2 garlic cloves, minced
  • ¼ cup brown sugar
  • ¼ cup fish sauce or 1 tsp salt mixed with ¼ cup water
  • ¼ cup chicken stock made from a tsp of Massel salt reduced chicken stock powder
  • 3 tbsps white vinegar
  • 1 heaped tsp cracked black pepper
  • 1 red capsicum, sliced
  • 1 carrot, sliced
  • 2 tbsps chopped fresh coriander
  • 2-3 shallots, finely sliced

  • In a bowl, whisk the chillies, ginger, garlic and sugar with the fish sauce, stock, vinegar and black pepper until well combined.
  • Heat the oil in a pan and gently sauté the onion until tender, continually stirring.
  • Add the chicken and cook for 2-3 minutes.
  • Add the whisked sauce mixture to the chicken.
  • Combine well and bring to the boil.
  • Turn the heat to low and simmer for about 5-8 mins until the chicken is tender, stirring now and again to prevent burning.
  • Add the capsicum and carrot and continue cooking for 5-8 minutes.
  • Then add the coriander.
  • Serve on rice and sprinkle over with spring onions.

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