Vietnamese Caramelised Ginger Chicken
Servings 3 - 4 people
Equipment
- 30 - 34 cm (12 - 14 in) fry pan with lid
Ingredients
- 1 tbsp oil
- 3 tbsp white sugar (for the caramel)
- 1 kg chicken wingettes / drumettes or your choice
- 1/4 cup boiling water
- 1/2 tsp salt
- 1/2 tsp white sugar (for the sauce)
- 30 gm ginger, cut into matchsticks
- pepper, to taste
- 1 tsp chicken powder (optional)
- 2 garlic cloves, finely chopped
- 2 tbsp fish sauce
- 1 onion, cut into wedges and separated
- 2 spring onion stalks, roughly chopped
To Serve
- Jasmine Rice
- cucumber, sliced (optional)
- cherry tomatoes (optional)
Instructions
- In a cold fry pan, add the oil and the sugar. Turn the heat up to medium high and allow the sugar to slowly caramelise.
- Once the sugar has started to form bubbles and is amber in colour, take off the heat and allow it to go a little further without burning. Then add the chicken, put the pan on low-medium heat and stir the chicken around to coat in the caramel for about 3 minutes.
- In a small bowl, combine the chicken bouillon or stock powder (if using) with 1/4 cup of boiling water. Stir the mixture into the fry pan with the garlic, ginger, salt, sugar and pepper.
- Turn down the heat to medium and put the lid on the fry pan with about 3 cm (1 in) gap for the steam to escape. Cook for 6 minutes.
- After 6 minutes, flip the chicken to colour the other side. Cook for a further 6 minutes partially covered.
- Check if the chicken is cooked. If yes, add the fish sauce and onion wedges and stir. Cook for a further 2 minutes uncovered to take the edge off the onions. If no, cook the chicken until done then add the fish sauce and onions.
- Check the seasoning of your sauce and adjust according to your taste. (Note 1)
- Garnish with chopped spring onions and serve with white jasmine rice.
Notes
- If the chicken is lacking in after taste, then add a little more sugar. If the chicken needs more flavour/saltiness then add more fish sauce.