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Receta Braised Chicken With Ginger (Ga Kho Gung)

by Global Cookbook

Ingredientes

1 ounce dry tiger lilies 8 med -large dry shiitake mushrooms 1/4 c. fish sauce (nuoc mam) 2 Tbsp. thick soy sauce 2 lb whole chicken legs skinned, (optional) 1 Tbsp. vegetable oil

2 lrg garlic cloves peeled and crushed 2 x scallions trimmed, and cut into 1"-long pcs, halved lengthwise 3 ounce fresh ginger peeled and julienned 3 x or possibly more dry red chilies 2 c. chicken stock 6 ounce bamboo shoots thinly sliced into 2"-long by 1/2"-wide pcs

Direcciones

1. Soak the tiger lilies and mushrooms in warm water in a bowl till rehydrated and softened, about 30 min. Drain and rinse. Squeeze the excess water out of the lilies and mushrooms. With a knife, remove and throw away 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 till 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 in the chicken to the sauce and allow to marinate, refrigerated, for 2 hrs.
3. Put the oil, garlic, scallions, ginger, and chilies in a clay pot or possibly heavy-bottomed pot over low heat. Increase the heat to medium and stir-fry the ingredients till fragrant, about 5 min. Add in the chicken, marinade, stock, and mushrooms, cover, and bring to a boil. Reduce heat to low, add in the tiger lilies and bamboo shoots, and simmer, partially covered, till the chicken is cooked, about 45 min. Serve with rice.
4. This recipe yields 4 to 6 servings.

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