Cassumunar Ginger Chicken Recipe

Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 1 cup cassumunar ginger, sliced
- 1/2 cup shallots, sliced
- 1/4 cup garlic, minced
- 1/4 cup lemongrass, sliced
- 1/4 cup galangal, sliced
- 1/4 cup lime leaves, torn
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup water
- Salt and pepper to taste

Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
- Cutting board and knife

Step-by-Step Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the cassumunar ginger, shallots, garlic, lemongrass, and galangal to the skillet. Stir-fry for 2-3 minutes until fragrant.

3. Add the chicken breasts to the skillet and stir-fry for 5-7 minutes until browned on all sides.

4. Add the fish sauce, soy sauce, oyster sauce, brown sugar, and torn lime leaves to the skillet. Stir to combine.

5. Pour the water into the skillet and stir to combine. Reduce the heat to medium-low and simmer for 10-15 minutes until the chicken is cooked through.

6. Season with salt and pepper to taste.

7. Serve hot with steamed rice.


- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for stir-frying
- Medium-low heat for simmering
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 350
- Fat per serving: 12g
- Protein per serving: 35g
- Carbohydrates per serving: 25g
- Fiber per serving: 2g
- Sugar per serving: 18g
- Sodium per serving: 1500mg

Substitutions for ingredients:
- Cassumunar ginger can be substituted with regular ginger or galangal.
- Shallots can be substituted with onions.
- Lime leaves can be substituted with lime zest.

Variations:
- Add vegetables such as bell peppers, carrots, or broccoli to the stir-fry.
- Use pork or beef instead of chicken.
- Make a vegetarian version by using tofu or tempeh instead of chicken.

Tips and Tricks:
- Slice the cassumunar ginger, lemongrass, and galangal thinly to release their flavors.
- Use a wooden spoon or spatula to stir-fry the ingredients to prevent scratching the skillet or wok.
- Adjust the amount of sugar and salt according to your taste preference.

Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.

Presentation Ideas:
- Serve the Cassumunar Ginger Chicken in a large bowl with steamed rice on the side.
- Garnish with chopped cilantro or green onions.

Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.

Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Simple salad

Troubleshooting Advice:
- If the sauce is too thick, add more water to thin it out.
- If the chicken is not cooked through, simmer for a few more minutes until fully cooked.

Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.

Food History:
- Cassumunar ginger, also known as plai, is a type of ginger commonly used in Thai cuisine for its unique flavor and medicinal properties.

Flavor Profiles:
- The Cassumunar Ginger Chicken has a savory, sweet, and slightly spicy flavor with hints of lemongrass and lime.

Serving Suggestions:
- Serve the Cassumunar Ginger Chicken as a main dish for a family dinner or special occasion.

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Region: Indian

Taste: Savory, Spicy, Tangy, Aromatic, Herbal