* Percent Daily Values are based on a 2000 calorie diet.
Vietnamese ginger chicken
A very moreish chicken dish
Cook Time35 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Vietnamese
Servings: 2
Calories: 683kcal
Author: Uyen Luu
Equipment
Saucepan
Ingredients
1.5tbspvegetable oil or coconut oil
2round shallotsroughly sliced
4garlic clovesfinely chopped
3tspbrown sugar
400gchicken thighsbones removed, skin on, sliced into bite-sized pieces
70gginger julienned
150mlcoconut water
2 - 4bird’s eye chillieswhole
2tbspfish sauce
1tspheaped 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.