Vietnamese ginger chicken

“Another classic kho recipe to do ahead and eat with rice. You can substitute the ginger with two stalks of finely chopped lemongrass or lime leaves,” explains food writer and photographer, Uyen Luu.

“Reduce until it is sticky and caramelised, then enjoy with steamed or sticky rice. You can also use whole drumsticks and thighs too; if you don’t want to remove the bones, just cook it for a bit longer.”

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Nutrition Facts

Vietnamese ginger chicken

Amount Per Serving

Calories 683 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 18g113%

Trans Fat 1g

Cholesterol 196mg65%

Sodium 1669mg73%

Potassium 1358mg39%

Carbohydrates 35g12%

Fiber 5g21%

Sugar 18g20%

Protein 38g76%

Vitamin A 1450IU29%

Vitamin C 202mg245%

Calcium 96mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Vietnamese ginger chicken

A very moreish chicken dish

Cook Time35 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Vietnamese

Servings: 2

Calories: 683kcal

Author: Uyen Luu

Equipment

• Saucepan

Ingredients

• 1.5 tbsp vegetable oil or coconut oil
• 2 round shallots roughly sliced
• 4 garlic cloves finely chopped
• 3 tsp brown sugar
• 400 g chicken thighs bones removed, skin on, sliced into bite-sized pieces
• 70 g ginger julienned
• 150 ml coconut water
• 2 - 4 bird’s eye chillies whole
• 2 tbsp fish sauce
• 1 tsp heaped black pepper

For the garnish:

• Spring onions, sliced lengthways and soaked in cold water until curled (optional)

Method

• Heat half a tablespoon of the oil over a gentle heat in a saucepan that will fit the chicken pieces snuggly. Fry the shallots until golden, then add the garlic. Stay and watch over the pan until the garlic turns golden, then remove the shallots and garlic from the pan, leaving any oil, and set aside in a small bowl.
• Add the remaining oil to the same pan and increase the heat to medium. Spread the brown sugar evenly over the surface of the pan. Watch over the pan for the sugar to caramelise, resisting the urge to stir. It should take three-and-a-half to four minutes, but don’t take your eyes off it as it will burn very quickly. As soon it becomes a golden colour, watch for it to slightly darken, then immediately add the chicken pieces and let them sizzle away for a couple of minutes before turning. Add the ginger, let it sit for two minutes, then add the coconut water.
• Return the fried shallot and garlic to the pan along with the bird’s eye chillies, fish sauce and black pepper. Cover and cook over a low heat for 10 minutes, then remove the lid to reduce for a further 10–15 minutes. It should be reduced and quite succulent and sticky.
• When ready to serve, garnish with spring onions. Serve with rice and plenty of greens.

Nutrition

Calories: 683kcal | Carbohydrates: 35g | Protein: 38g | Fat: 45g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1669mg | Potassium: 1358mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1450IU | Vitamin C: 202mg | Calcium: 96mg | Iron: 4mg

Vietnamese: Simple Vietnamese Food To Cook At Home by Uyen Luu is published by Hardie Grant. Photography by Uyen Luu.

Vietnamese: Simple Vietnamese Food to Cook at Home

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• Luu, Uyen (Author)
• English (Publication Language)

£8.96

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Last update on 2024-04-18 / Affiliate links / Images from Amazon Product Advertising API

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