Pan-seared Pineapple Chicken- Ga Nau Thom

Vietnamese food

Make 4 servings
   1  lb boneless chicken thigh with skin
   3 garlic cloves, finely minced
   1 shallot or 1/2 small yellow onion, finely chopped
   1/2 pineapple, cut into small chunks
   1/2 ground black pepper.
   3 Tbs fish sauce
   3 Tbs sugar
   1/4 red crushed pepper flakes ( optional)
   1/4 cup water
   3 Tbs vegetable oil
   Green onion or cilantro for garnish (optional)
   Cooked rice or bread to serve

In a large saute pan, heat 1 Tbs oil over medium high heat, add garlic, shallot.  Stir until fragrant, add pineapple chunks, 1 Tbs sugar, 1 Tbs fish sauce.  Stir occasionally  until  pineapple chunks start to have light brown caramel spots. Remove pineapple to a plate or a bowl.  Set aside.
In the same pan, heat 2 Tbs oil over medium high heat. Put chicken skin side down, lightly season with salt and pepper, fry until golden brown, turn over about 2-3 minutes each side. Add 2 Tbs fish sauce, 2 Tbs sugar, stir well.  Add pineapple and water, bring it to a boil then covered and simmer about 15-20 minutes over medium low.  Taste and adjust seasoning to your liking.Turn occasionally for the sauce coat chicken pieces even. Sprinkle with green onion and cilantro before serving.  Serve with rice, or bread.

You may use canned pineapple and the pineapple juice but reduce sugar to 1or 2 Tbs.
When you add fish sauce to hot pan, it will has very strong flavor, so be careful.


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