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Braised Chicken with Ginger (Ga Kho Gung)
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| Servings |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 4-6 |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 1 ounce dried tiger lilies |
8 medium-large dried shiitake mushrooms |
1/4 cup fish sauce |
| 2 tablespoon thick soy sauce |
2 pounds whole chicken legs, skinned
(optional) |
1 tablespoon vegetable oil |
| 2 large cloves garlic, peeled and crushed |
2 scallions, trimmed, cut into 1-inch-long
pieces and halved lengthwise |
3 ounces fresh ginger, peeled and julienned |
| 3 or more dried red chilies |
2 cups chicken stock |
6 ounces bamboo shoots, thinly sliced into
2-inch-long by 1/2-inch-wide pieces |
| 1 |
Soak the tiger lilies and mushrooms in hot water in a
bowl until rehydrated and softened, about 30 minutes. Drain and
rinse. Squeeze the excess water out of the lilies and mushrooms.
With a knife, remove and discard the hard stem ends of the lilies
and stems of the mushrooms. Tie each lily into a knot and cut
mushroom caps in half. |
| 2 |
Whisk together the fish sauce, sugar, and thick soy
sauce until the sugar is completely dissolved. With a cleaver, split
the chicken legs at the joints so you have 2 sets of drumsticks and
thighs. Then carefully chop each piece in half crosswise through the
bone. Add the chicken to the sauce and allow to marinate,
refrigerated, for 2 hours. |
| 3 |
Put the oil, garlic, scallions, ginger, and chilies
in a clay pot or heavy-bottomed pot over low heat. Increase the heat
to medium and stir-fry the ingredients until fragrant, about 5
minutes. Add the chicken, marinade, stock, and mushrooms, cover, and
bring to a boil. Reduce heat to low, add the tiger lilies and bamboo
shoots, and simmer, partially covered, until the chicken is cooked,
about 45 minutes. Serve with rice. |
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