ginger braised chicken with pickled cabbage
This is a delicious dish that packs lots of flavor and a special pickly crunch.
prep time
23 Hr
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- PICKLED CABBAGE
- 1/2 cup granulated sugar
- 2 tablespoons Kosher salt
- 1 cup rice vinegar
- 1 tablespoon chili crisp, more if you want it more spicy
- 1 - head of cabbage
- CHICKEN
- 1/4 cup granulated sugar
- 1 tablespoon canola oil
- 2 large boneless skinless chicken, cut into chunks
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 1/2 tablespoons grated ginger
- 3 tablespoons fish sauce
- RICE
- 2 1/2 cups chicken stock
- 2 cups jasmine rice
- 0 - salt and pepper, to taste
How To Make ginger braised chicken with pickled cabbage
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Step 1Make the cabbage the night before. Mix the sugar, salt, and chili crisp together and set aside. Add the chopped cabbage to a bowl and mix the sugar mixture throughout.
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Step 2Add the vinegar and let set on the counter covered with a towel overnight. Stir a couple of times before bed. Place in the refrigerator in the morning.
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Step 3Make the rice by adding the stock to a rice steamer and pouring in the rice, and cook according to the instructions of the steamer, or use the stove top and boil the rice in the chicken stock. Once the rice is done, season to taste with salt and pepper.
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Step 4For the chicken, add the sugar and oil to a saucepan and cook until golden brown. Lower the heat and add the onion and chicken, cook 1 minute. Add the garlic, ginger, and fish sauce. Cover and gently simmer for 25 minutes.
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Step 5Serve over the rice and top with the pickled cabbage
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