- 1tbsp vegetable oil
- 5cm/2” piece of ginger, cut into julienne
- 2 cloves of garlic, finely chopped
- 1 onion or 3 shallots finely sliced
- 2tbsp fish sauce (nam pla)
- 1tbsp soft brown sugar
- 500g/1lb 2oz chicken thigh, skin removed, boned and fat removed then diced
- 250ml/9fl oz chicken stock
- 100g/3½oz green beans cut into 2.5cm/1” in length
- 2tbsp fresh coriander, chopped
- (serves 4)
Sunday, 29 July 2012
Chicken, Ginger and Green Bean Hotpot
After reviewing the recipes from Skinny Meals in Heels, (rrp £14.99) I decided to try a simple recipe of chicken, ginger and green bean hotpot, served with rice. This is a classic Vietnamese braise dish that is low in fat but full in flavour.
The recipe in the book required 500g of chicken but I only had about 250g, after looking in the fridge I saw that I had a courgette and a corn cob. So I removed the kernels from the cob, sliced the courgette and used them instead of going out to get some more chicken. The extra vegetables made the dish lighter and healthier as all the veggies are only added for the last 2-5 minutes in the cooking process, so they do not lose all of there nutrients and are still firm and crunchy. The recipe below is the complete version from the book, but like me you can reduce the amount of chicken and add more vegetables if you prefer. You could also remove the chicken completely that show how easy and versatile this recipe is.
Place the oil into a pan and gently heat, add the ginger, garlic and onion/shallots and cook for 5 minutes
Add the fish sauce, brown sugar, chicken thighs and chicken stock. Stir altogether and cook for 15 minutes.
Add the green beans (if using other vegetables to replace the chicken also add now) and cook for two more minutes. This will only heat the vegetables and not over cook them so they will still be firm. If you prefer you can cook the vegetables for longer, but I think 2 minutes is better.
Just as you are about to serve, place in half of the coriander and stir it through the sauce.
Serve with steamed or boiled rice and top with the other half of the fresh coriander.
For other great recipes you can purchase the book in any good book shops or by clicking on the link below