Ingredients with Measurements:
- 500g chicken breast, sliced
- 1/2 cup of mắm kho quẹt (Vietnamese fermented fish sauce)
- 1/4 cup of sugar
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced shallot
- 1 tablespoon of chili flakes
- 1/4 cup of water
- Salt and pepper to taste
Special equipment needed:
- Wok or large frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. In a bowl, mix the mắm kho quẹt and sugar until the sugar dissolves.
2. Heat the oil in a wok or large frying pan over medium-high heat.
3. Add the garlic, shallot, and chili flakes and stir-fry for 1 minute until fragrant.
4. Add the chicken and stir-fry for 5-7 minutes until cooked through.
5. Pour in the mắm kho quẹt mixture and water and stir well.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes until the sauce thickens and coats the chicken.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for stir-frying, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 15g
Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thigh or pork.
- Mắm kho quẹt can be substituted with other Vietnamese fermented fish sauces such as nước mắm or mắm nêm.
- Sugar can be substituted with honey or brown sugar.
Variations:
- Add sliced onions and bell peppers for extra flavor and texture.
- Use shrimp or squid instead of chicken.
- Add sliced lemongrass for a citrusy aroma.
Tips and tricks:
- Make sure to slice the chicken thinly and evenly for even cooking.
- Stir-fry the garlic, shallot, and chili flakes over medium heat to prevent burning.
- Simmer the sauce until it thickens and coats the chicken for maximum flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the mắm kho quẹt xào thịt gà in a large bowl or on a platter with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or green onions for a pop of color and freshness.
Pairings:
Pair with a light and refreshing Vietnamese salad such as gỏi cuốn (spring rolls) or bánh xèo (Vietnamese crepes).
Suggested side dishes:
Steamed rice, stir-fried vegetables, or pickled vegetables.
Troubleshooting advice:
- If the sauce is too salty, add more sugar to balance the flavors.
- If the sauce is too sweet, add more mắm kho quẹt or a splash of vinegar to balance the flavors.
Food safety advice:
Make sure to cook the chicken thoroughly to prevent foodborne illness.
Food history:
Mắm kho quẹt is a traditional Vietnamese fermented fish sauce that is commonly used in Vietnamese cuisine. It is made by fermenting fish with salt and rice bran for several months.
Flavor profiles:
The mắm kho quẹt xào thịt gà has a savory and slightly sweet flavor with a hint of umami from the fermented fish sauce.
Serving suggestions:
Serve the mắm kho quẹt xào thịt gà as a main dish with steamed rice and a side of vegetables.
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Region: Vietnamese