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:
500g chicken pieces - breast, wings, thighs from whole bird preferably
1 decent lump of fresh ginger - 2 inches approx - julienned
4 - 5 garlic cloves, crushed,
1 large onion, sliced
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
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