Vietnamese Ginger Chicken Recipe

Today, I would like to introduce you to one of my favourite Vietnamese dishes of all time. It is simple and you can all master it. The taste? It is guaranteed to be "charming".

Vietnamese Ginger Chicken

Ingredients: (for the fish sauce, you can easily get one from UEA Shop or any Oriental markets in Norwich City Centre ;) )

1 kg chicken (bone-in, skin-on thigh & drumstick chopped into bite size pieces

1 piece ginger (double thumb size) julienned

1 tbsp minced garlic

1 tbsp minced shallot

1 tsp salt

2 - 3 tbsp sugar

1 tsp chicken stock

3 tbsp fish sauce

1/2 tsp pepper

1 tbsp vegetable oil

1.5 cup water/chicken broth/coconut juice/coconut soda

Methods

1. In a large mixing bowl, combine chicken, ginger, garlic, shallot, salt, sugar, chicken stock, fish sauce and pepper. Mix well and leave to marinate for at least 30 minutes.
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2. In a large saucepan or a wok, heat 1 tbsp vegetable oil and sprinkle 2 tbsp sugar over the base. Melt the sugar under medium heat until it turns dark amber. Quickly add the marinated chicken and stir-fry on high heat until chicken is no longer pink (about 5 minutes).
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3. Then add water/chicken broth/coconut juice/coconut soda. Bring to a boil and skim off the foam and some of the floating fat. Lower heat to medium and cook for 30 minutes, uncovered, until the sauce reduces by one third.
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