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Sticky ginger chicken with pickled cucumber salsa
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Flavorful ginger chicken with refreshing cucumber salad and rice, in only 30 minutes.
Ingredients:
  • 25g butter, melted, cooled
  • 45.00 gm dark brown sugar
  • 42.00 gm soy sauce
  • 18.30 gm fish sauce
  • 62.50 ml glace ginger, finely chopped
  • 8 small chicken thigh fillets
  • 266.00 gm white long-grain rice
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve
  • 1 Lebanese cucumber
  • 1 tsp coriander seeds
  • 40.00 ml rice wine vinegar
  • 5.00 gm caster sugar
Instructions:
  • In a glass or ceramic bowl, mix together butter, sugar, soy sauce, fish sauce, ginger, and garlic. Add the chicken and toss it well to coat. Let it sit for 10 minutes.
  • To prepare the Pickled Cucumber Salsa, thinly slice cucumbers and place them in a bowl. Crush coriander seeds and add them to the bowl along with vinegar and sugar. Mix everything together, cover the bowl, and let it sit for 15 minutes to develop the flavors.
  • 1. Preheat a large frying pan over medium-high heat. Cook the chicken and marinade for 10 minutes, flipping the chicken occasionally, until the chicken is golden brown and fully cooked.
  • Cook the rice according to the instructions on the packet until it is tender.
  • Remove cucumber from pickling liquid. Serve chicken with rice, coriander, lime wedges, and pickled cucumber salsa.

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