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Vietnamese Shaking Chicken | Juicy in 15 Minutes
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15 min
Quick
Gurkerl Küche
Herrlich zartes Hendl in einer karamellisierten Soja-Knoblauch-Glasur, blitzschnell im heißen Wok geschwenkt und auf frischem Salat mit Limetten-Pfeffer-Dip serviert. Das vietnamesische Streetfood-Highlight (Gà Lúc Lắc) in nur 15 Minuten!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water for about 12 minutes according to package instructions until tender.
Cut the chicken breast into bite-sized cubes, approx. 2.5 cm in size. Finely chop the garlic and ginger. Wash the spring onions and cut into approx. 3 cm long pieces.
For the wok sauce, stir the soy sauce, oyster sauce, fish sauce, and cane sugar in a small bowl until smooth and the sugar has dissolved.
Chef's tip
The secret to Gà Lúc Lắc is maximum heat: Sear the meat in a very hot wok so that it browns quickly and stays juicy instead of stewing in its own juices.
The Vietnamese lime-pepper dip (Muối Tiêu Chanh) gives the dish its unmistakable kick of freshness – simply dip the chicken pieces briefly before enjoying.
45 min
Quick
