"Asian chicken in fish sauce is a quick, easy dish. Fish sauce is a main ingredient in Asian dishes. It is partly sweet and partly salty. Actually, it is originally from Greece, you can find it in writings from 4th JH! But also, the Chinese made fish sauce, and its production dates from 200 B.C. Who invented it? Take your pick!
And what is the fish sauce made of? Fermented fish, to be exact; the salty, fishy taste comes mostly from oily fish like anchovies."
Asian Chicken in Fish Sauce
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Prep time: 10mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 600 Chicken Breast
- 5 cloves Garlic
- 1 red Onion
- 1 red Chili
- 1/2 red Capsicum
- 1 Eggplant
- 2 tbsp Oil
- 1 tbsp Sugar
- 2 tbsp Fish Sauce
- black Pepper
- 2 tbsp Fish Sauce
- 2 tbsp Soy Sauce
- 1/2 tbsp Sugar
- 3 tbsp Apple Cider Vinegar
- 3 tbsp Water
Method
Step 1
Cut the chicken meat into long strips. Finely chop the garlic cloves, red onion, red capsicum and red chili in a chopper. Cut the eggplant into 2 cm long thin strips.
Step 2
Mix sugar, fish sauce and pepper together and pour over the chicken strips. Let marinate for at least 1 hour.
Step 3
Heat the oil in a wok and fry the eggplant in it. Then add the chopped garlic cloves and capsicum, onion etc. and fry briefly. Then add the chicken. Fry everything well.
Step 4
For the Sauce mix fish sauce, soy sauce, sugar, apple cider vinegar and water together and pour it into the pan. Simmer for about 15 minutes. Serve with white rice.