Pauline Nguyen, Luke Nguyen, Mark Jensen

Chicken Thighs with Tamarind and Sesame

Name: Chicken Thighs with Tamarind and Sesame (Gà Xào Me)
Yield: Serves 4 as part of a shared feast
Cuisine: Vietnamese
Ingredients: 1 Lebanese (short) cucumber, sliced; 1 tomato, sliced; 1 tablespoon dipping fish sauce; ½ bunch watercress; 125 ml (4 fl oz/½ cup) tamarind and plum sauce; 2 teaspoons toasted sesame seeds; 1 tablespoon oil; ½ small onion, cut into wedges; 3 tablespoons fish sauce; 1 tablespoon caster (superfine) sugar; 500 g (1 lb 2 oz) boneless, skinless chicken thighs; 1 garlic clove, crushed; 500 g (1 lb 2 oz) boneless, skinless chicken thighs

Gà Xào Me

Preparation info

Serves
4
as part of a shared feast

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

500 g (1 lb 2 oz) boneless, skinless chicken thighs

Asia
Vietnam
Main course
South East Asia

Method

Cut the chicken into bite-sized pieces and marinate with the garlic, fish sauce and sugar for 1 hour. Place a wok over medium heat, add the oil, then the chicken and its marinade and stir-fry for 2 minutes. Add the onion and the tamarind and plum sauce and continue to stir-fry for 5 minutes, or until the sauce has totally reduced and has absorbed into the chicken.

Sprinkle the chicken w