Shaking Chicken Recipe

A Vietnamese dish inspired by the fast moving wok of a classic Shaking Beef.

  • Preparation
    5mins
  • Cooking time
    20mins
  • Rest time
    10mins
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Les ingrédients

Pour people
  • Part one of the recipe
  • Sesame oil : 30 ml
  • Supreme(s) of chicken breast : 4 whole
  • Corn starch : 20 g
  • Stick(s) of lemongrass : 2 whole
  • Garlic clove(s) : 6 whole
  • Lime leave(s) : 6 whole
  • Red onion(s) : 1 whole
  • Part two of the recipe
  • Palm sugar : 30 g
  • Rice wine vinegar : 30 ml
  • Mirin : 10 ml
  • Tamarind paste : 10 g
  • Fish sauce : 20 ml
  • Part three of the recipe
  • Ground turmeric : 1 Tsp
  • Fresh coriander : 0.25 bunch

Method

  • 1. PART ONE OF THE RECIPE

    Heat a wok as hot as possible
    Dice each chicken breast into 6 large pieces.
    Dust with the cornflour.
    Add the sesame oil, followed by the chicken and place the lid on top for 2-3 minutes, constantly moving the wok to stop it from burning.
    Lift the lid and add the lemongrass, lime leaves, garlic and red onion, refit the lid for another 2-3 minutes.

  • 2. PART TWO OF THE RECIPE

    mix together the palm sugar, fish sauce, rice vinegar, mirin and tamarind in a bowl and stir to dissolve the sugar. Raise the lid of the wok and add the turmeric then give a good stir(or shake), now add the sauce ingredients and cover again.
    Now switch the heat off and leave to finish cooking in the residual heat, about 5-10 minutes.

  • 3. PART THREE OF THE RECIPE

    After a rest, lift the lid and cut open the largest piece of chicken you can find, preferably a piece with the bone to double check its cooked.
    If so, finish with the coriander and serve with steamed Jasmine rice or a peppery salad.

Chef's tip

«If you can obtain fresh turmeric, use this instead. A piece about the size of your pinky finger, freshly grated is much more authentic.»

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