Two Recipes from Friends: Vietnamese Chicken & Apple Chutney

Don't you just love it when a friend or two gives you tried and tested recipes which you end up making again and again?  

I first ate Vietnamese Chicken at friends Patricia and Graeme's home. Simply delicious and easy to make and much tastier than any takeaway.

The Apple Chutney recipe belongs to my mum's friend Ann. A simple and foolproof recipe which works everytime.

Vietnamese Chicken

1 packet skinless, boneless chicken thighs

Sauce

1 clove garlic, crushed

2 tbs brown sugar

2 tbs fish sauce

2 tbs soy sauce

1 tsp finely grated fresh ginger

pinch Chinese five spice powder

Combine all sauce ingredients in a bowl and stir well.

Fry the chicken in a tablespoon oil in a wok or large frying pan. Drain the oil from the pan and pour the sauce over the chicken. Transfer to an oven dish and bake (170C) for 20 minutes or so until chicken is cooked (I forgot to take a pic!)

Chinese Fried Rice

1 beaten egg

chopped spring onions

Boiled rice

2 dsp dark Soy Sauce

2 dsp Oyster Sauce

Heat oil in wok add beaten egg, stirring constantly and taking care not to overcook. Break up the egg with your spoon.  Add the spring onions and cooked boiled rice. Stir in the Soy Sauce and Oyster Sauce. Season to taste.

Delicious! And enjoy.

Apple Chutney

4lb cooking apples cut into small pieces (I used half cookers and half apples from my mum & dad's garden)

1lb onions, diced

1lb demerara sugar

1tbs salt

1/2 tsp white pepper

1tsp ground ginger

1tsp mixed spice

1pt Malt Vinegar - I sometimes use half & half with Apple Cider vinegar

1/2lb sultanas

Add everything to a large pan and boil gently for an hour or until dark brown in colour. Make sure you stir constantly to keep from burning.  If you draw your wooden spoon along the bottom of the pan and the mixture doesn't bounce back immediately - it's ready. 

Spoon into sterilised jars - ready to eat immediately - no need for maturing. Delicious with cheese.