Caramel Chicken {Gakho}

-
One thing I truly appreciate about the internet is how I can see and experience the cultures and way of life of far away people without leaving the comfort of my own home {and without spending a dime on traveling because who has that money?😂😂😂 certainly not me} Poor me 💔 pun very much intended.



Aaanywayyy, this dish is one of such gems i came across on the internet and thought to try it out for myself. I have not regretted that decision.
It is sweet, it is savory, it is sticky and also spicy, best of all? The coconut aroma is to die for!

INGREDIENTS

4 chicken pieces (I used 2 drums 2 thighs)
3 tablespoons fish sauce
4 tablespoons vegetable oil
3 tablespoons granulated white sugar 
2 attarugu chopped finely
1 thumb sized ginger cut into matchsticks
3 garlic cloves chopped finely
3 heaped tablespoons coconut cream powder
1 medium red onion sliced thin

PROCEDURE
  1. Wash and pat dry your chicken pieces. You can cut into the pieces and butterfly them so they cook evenly and fast. Place into a bowl and pour over your fish sauce. Set that aside to marinate as you prepare your pan for step 2.
  2. Get a decent sized skillet/frying pan and place on medium heat, pour your oil into the pan and heat it up. Get it really hot as we want to sear our chicken and lock in the moisture while at it.
  3. Sear your chicken pieces on both sides. This should take 3 minutes on each side. After that set the chicken aside in a bowl and proceed to step 4.
  4. Using the same pan with the remaining oil from searing your chicken you melt your sugar to make the caramel. Pour your sugar in the pan making sure to spread it out evenly all over, so it  melts fast and doesn't burn. Please do this on the lowest heat setting of your burner, we don't want burnt sugar. Keep an eye on it as it melts, the moment it's completely melted and has a golden color turn off the heat .
  5. Carefully put back in your chicken pieces with any liquid that might have leached out while it was resting. The sugar is screaming hot at this point so please be careful so it doesn't splash on you. Use a long handled spoon or tongs to do this part.
  6. Add  in your attarugu, garlic and ginger matchsticks then mix everything well. Now turn on the heat back up.
  7. Mix the coconut cream with 5 tablespoons of water then pour it into the pan with the chicken. It will start out with alight murky color ,like this 👇

  8. On low heat keep cooking the chicken and turning the pieces from time to time. The liquid will reduce and the color will darken becoming more intense and glossy and sticky. when it reaches that stage just shut the heat, add your sliced onions, stir and serve your caramel chicken.

  9. You can eat it on its own or paired with veggies or carbs of choice. Enjoy💕



You can use any part of the chicken to make this dish except the breasts as they tend to get dry from the long cooking time. 
Also, traditionally coconut water is used instead of coconut cream ,as the cream makes the dish too oily. But I don't find coconut water here so the powder is perfect for me, it doesn't make the dish oily and it packs a big punch of coconut flavor. Liquid canned coconut cream will make your caramel chicken very oily.

Thank you for reading and as always don't hesitate to leave your questions or comments as I'll be glad to answer all 😊

Comments

Post a Comment

Popular posts from this blog

Mango Jam

-
Image
Necessity is the mother of invention they say. Right from time humans had to find ways to save their fragile and abundant food items from spoiling and going to waste right before their eyes. In comes several preservation methods. I'm using one of the numerous ways to preserve fruit in this blog post. Jamming. Preserving mangoes using sugar. Tadaa ✨ I have plenty mangoes and they are ripening faster than we can eat them. They are also really fragrant and very very sweet! I hate to see them go to waste so of course I think of makimg jam.  To make jam what you need is fruit of choice and sugar.  Fruits naturally high in pectin { the chemical that gelatinizes jam after cooking and cooling} do not need any pectin added, sugar and said fruit is all that's needed, then heat to cook the jam. There are some fruits that don't have adequate amounts of pectin in their natural makeup, so we do need to add pectin (store bought) or use juice or pulp of some high-in-pectin frui...
Read more

Chilli Oil

-
Image
This fiery condiment is one I first got introduced to by my friend and big Sis Hadiza. She told me about one Akabanga chilli oil and how it's just oil but it's very spicy and aromatic. I am always thankful that she showed me the way.  When I started seeing chilli crisp and chilli oil drizzled on wonton and bowls of noodles I knew I had to try and make it myself. I've not looked back since then.  My children love it, because they add it on everything! The heat they can endure I can't believe it sometimes 🥴😵‍💫 Let's get into the recipe INGREDIENTS 1 1/2 cups vegetable oil 2 star anise 1 small onion (sliced) 1 small fresh ginger (sliced) Bay leaves 3 cups dried red chilli 10 cloves of garlic Cloves  Sichuan peppercorns Black peppercorns Green cardamom All spice Salt Msg Sugar Soy sauce PROCEDURE 1. Add the oil to a cold pot or saucepan, then add the aromatics (onions, star anise, ginger and bay leaves) heat the oil on low until the aromatics turn golden ...
Read more

Simple Popover Recipe

-
Image
If you're looking for low effort dish with minimal ingredients list then this is one solid one for you. The perfect imperfection that is popover. It wouldn't surprise you to know it got its name from how it mushrooms and puffs up way past the rim of its baking tin/pan. Simplicity is really the best 👌 This is quite similar to the Yorkshire pudding, the only difference being that popovers use melted butter in the recipe as opposed to rendered beef fat that the Yorkshire pudding uses.  Now that that's out of the way, let's get into it shall we?  INGREDIENTS  4 large eggs at room temperature  1 & half cups of milk  1 & half cups of all purpose flour  Half teaspoon of salt  3 tablespoons of melted butter (cooled slightly)  Butter for greasing the cavities of the popover tins. PROCEDURE  1) Before you do anything get the pans or tins you'll be using ready by washing and wiping them dry then add a teaspoon of butter in each cavi...
Read more