A delicious dish to suit all palates - slightly spicy, but with a sweeter coconut back-drop, perfect for a family feast, this recipe feeds 2-3, so adjust for more:
Ingredients:
500g chicken pieces - breast, wings, thighs from whole bird preferably
Sesame oil
1 decent lump of fresh ginger - 2 inches approx - julienned
4 - 5 garlic cloves, crushed,
1 large onion, sliced
Soy sauce
100 - 150 ml cider vinegar
200ml coconut milk from a can
1 tbsp sugar
1 tsp chili flakes, or 1-2 fresh red chilis, thinly sliced
Spring onions - about 4 - sliced
2 handfuls of green beans, broccoli, sprouts or kale, steamed
Rice or Quinoa
Method:
Heat the sesame oil gently and fry off the chicken until browned on the outside. Lift the chicken out with a slotted spoon and set aside on a plate. Add the ginger, garlic, fresh chilli and onions to the pan, with a splash more oil, and temper very slowly, so it almost caramelises. Then add the a good splash of soy sauce, the vinegar and sugar, dried chilli flakes if using and all of the coconut milk. Mix gently, then add the chicken back in, and a some water from a hot kettle to stop the mixture sticking, then turn the heat down, add a lid to the pan and simmer for 20 mins +.
Stir gently from time to time to check it isn't sticking to the bottom of the pan.
Meanwhile, lightly steam the green beans/kale/broccoli and cook up some rice or quinoa. Serve the stew piping hot with shredded spring onions scattered over the top, a dash of Sriracha if you need a little more heat and the greens on the side with a tiny drizzle of sesame oil. enjoy - and save the rest for lunch tomorrow xx
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