This is very authentic and popular dish in the North of Vietnam, especially for serving with rice in cold winter day. The ginger and caramel sauce are really get on well with the chicken and make the taste of this dish to be unique.
Chicken with Ginger
Ingredients (Serves 4):
- 875g chicken thigh fillets (tenderloins)
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 3 tbsp fish sauce
- 3 tbsp vegetable oil
- 2 tbsp caramelized sugar
- 2 tsp cracked black peppercorns
- 1 tbsp chopped coriander (cilantro) leaves
- 2 spring onions (scallions), chopped
- a few red chili peppers, chopped - optional
Cut the chicken thighs into two across the thigh if using large ones, leave whole if using small ones. Place the chicken thighs in a bowl with the ginger, garlic and fish sauce. Leave to marinate for about 1 hour. Heat the vegetable oil in a wok for frying pan or skillet over a medium heat. Add the chicken and its marinade. Stir fry for 10-12 minutes, until the chicken is nearly done. Add the caramelized sugar, black peppercorns, coriander and spring onions. Stir fry for 1-2 minutes, until the chicken is well coated with the pan juices. Serve hot, garnished with the chopped red chili peppers (if using).
Caramelized sugar: Put 2 tablespoons of sugar and 185ml of water in a saucepan. Bring to the boil. When the sugar starts to color, reduce the heat and simmer, stirring continuously, until the syrup is dark brown. Remove from the heat and add another 185ml of water and a squeeze of lemon juice. Stir thoroughly and return to the heat. Simmer for a minute or two, then remove from the heat once again. Use as required.
Caramelized sugar gives this dish a very glossy finish. Make sure the caramel is golden brown in color, and not burnt.