Wednesday, November 13, 2019

Vietnamese Caramelized Ginger Chicken

This week at I Heart Cooking Clubs, the theme is November Cuisine Spotlight : Asian Food! We can cook any Asian food recipe from any of the 19 featured chefs, full list can be found at IHCC.

I've cooked from Diana Henry's cookbook, A Bird In The Hand, Vietnamese Caramelized Ginger Chicken. I've used 3 whole chicken legs, cut to bite-sized pieces. The chicken pieces are marinated with fish sauce, crushed ginger and garlic, sugar and sliced chilli, for at least 4 hours, covered in the fridge. Bring to room temperature before cooking. Fry the chicken in some oil until they are browned all over. Remove and keep aside. Add sliced onion to the pan and cook until they are beginning to brown, remove and add to the chicken. In the same pan, place sugar and water, and let boil until caramelize, then add some chicken stock and lime juice. Let it come to a boil, then add the chicken and onion. Simmer uncovered for 15 minutes or so, until the sauce has reduced and the chicken is cooked through. Stir in sliced chilli, spring onions and coriander. Serve immediately with rice.




A flavourful chicken dish. We had it with rice, along with some stir-fried cos lettuce.

Vietnamese Caramelized Ginger Chicken
(A Bird In The Hand, by Diana Henry)
"It's important here to get the sugar to caramelize, otherwise you miss the depth of flavour this dish is supposed to have and will also end up with a bowlful that is rather too sweet"
Serves 4
6 skin-on bone-in chicken thighs
3 tbsp fish sauce
4 tbsp caster sugar
8 garlic cloves, crushed
50gm root ginger, peeled and grated
2 red chillies, 1 sliced with seeds, the other halved, deseeded and sliced
1 tbsp groundnut or sunflower oil
1 onion, halved and cut into small crescent moon-shaped wedges
400ml chicken stock\
juice of 1-2 limes
2 spring onions, finely sliced on the diagonal
small handful of coriander, roughly chopped
2 tbsp ginger, julienned (my addition)

Remove the excess fat and skin from each thigh and cut each in half, through the bone. Put these in a bowl with the fish sauce, 1 tbsp of the sugar, the garlic, ginger and the sliced whole chili. Turn everything over to make sure the chicken gets coated. Cover with cling film and put in the fridge to marinate. It ideally needs four hours, though overnight is even better. Bring it to room temperature before cooking.
Heat the oil in a saute pan and fry the chicken over a medium heat on all sides to get a good colour (reserve the marinade). Remove the chicken with a slotted spoon and set aside. Add the onion to the pan and fry until it is just beginning to get a good colour. Add it to the chicken.
Drain any excess oil from the pan, but don't clean it. Add the rest of the sugar and 2 tbsp of water and heat until the sugar turns to caramel, you must take it far enough so that the sugar caramelizes (otherwise you will just have a sweet sauce), but no so far that it burns. The colour and smell should tell you wen you get there. Immediately add the stock and the juice of 1 lime. Bring to the boil, then add the chicken, onion and reserved marinade. Reduce the heat and simmer, uncovered, for 15 minutes, or until the chicken is cooked through and the juices are nice and glossy round the meat.
Stir in the rest of the chilli, the spring onions, and the coriander (and julienned ginger). Check to see  whether you need more lime. Serve immediately with rice and stir-fried greens.


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Saturday, November 9, 2019

Lightning-Fast Tahini Pork

An easy and quick pork dish, just as it's name, Lightning-Fast Tahini Pork, another nice recipe from Dorie Greenspan's cookbook, Every Day Dorie. This recipe is one of the two selected for this month's cook-along at Cook The Book Fridays




Pork tenderloin, cut to cubes then marinated in a spice mixture ; harissa powder or chile powder, ground ginger, ground cumin, ground turmeric, salt. The pork pieces are then browned on all sides with some olive oil, add some honey, stir for a minute, then stir in vinegar and water. A mixture of tahini and lemon juice, is then added in, and cook for a few minutes until the sauce is smooth and the pork are cooked through. Serve immediately with some sprinkling of toasted sesame seeds. I have however doubled the amount of spices, which I'm glad I did, and a little extra water, simply because I wanted a little more sauce. Dorie says that sauteed spinach is delicious with this pork dish, but I have stir-fried some baby kai lan greens instead. We enjoyed this with white fluffy rice. 


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Wednesday, October 23, 2019

Potato Thyme Bread

This bread is so easy to make, and with its's soft crust and crumb, makes a fantastic sandwich bread. The recipe is a bread machine recipe, from start to finish, complete with the baking in the machine itself. But as usual, I have removed the dough from the machine after the first rise, and then shape the dough, let it rise, and finished the baking in the oven.



I've shaped the dough into an oval and let it rise in an oval banetton.



I like the firm yet soft crumb, the perfect sandwich bread. A good tasty bread!


Potato Thyme Bread
(The No-Fuss Bread Machine Cookbook by Michelle Anderson)
makes one 1-pound loaf
3/4 cup plus 1 tbsp milk, at 80 to 90F
4 teaspoons melted butter, cooled
2 teaspoons honey
1 teaspoon salt (I use 1/2 tsp)
2/3 teaspoon dried thyme
1/3 cup instant potato flakes
2 cups white bread flour
1-1/3 teaspoons bread machine or instant yeast

  1. Place the ingredients in your bread machine as recommended by the manufacturer.
  2. Program the machine for Basic/White bread, select light or medium crust, and press Start.
  3. When the loaf is done, remove the bucket from the machine.
  4. Let the loaf cool for 5 minutes.
  5. Gently shake the bucket to remove the loaf, and turn it out onto a rack to cool.
kitchen flavour's notes :
Place the ingredients in the bread machine, select basic dough. At the end of the first rise, remove the dough from the bread machine, turn it out onto a work surface, shape the dough into a 8-inch oval, place dough in oval banetton, cover with damp kitchen towel, let rise until almost double in size. Preheat oven to 200C. Turn dough out onto a baking sheet, place in the oven and bake for 10 minutes, then reduce the temperature to 180C, and continue to bake for another 25 minutes or until bread is golden brown and cooked through.



I'm sharing this post with Cookbook Countdown #46