Skip to product information
1 of 1

Chicken with Ginger

Chicken with Ginger

This dish uses the classic Vietnamese braising method that uses caramelized sugar as the base for the braising liquid. Using raw sugar will give the braise a deep, complex flavour.

Ready in: 60 minutes

Serves: 6

Complexity: very-easy

kcal: 490

Your Page Title View full details

Ingredients

½ cup plus 2 tbsp water
70 g raw sugar or ⅓ cup white sugar
3 tbsp rice bran oil
1 shallot, thinly sliced into rings
40 g fresh ginger, unpeeled & cut into matchsticks
2 kg skin-on chicken thighs, excess fat trimmed, cut in halves crosswise
SIDS SALT & PEPPER to taste
3 tbsp fish sauce
½ tsp dried red chilli flakes
3 spring onions, thinly sliced into rings, for garnish

Directions

Have ready ½ cup water. If using raw sugar, put it with 2 tbsp water in a 25 cm straight-sided frypan over medium heat. Stir frequently with a wooden spoon, chopping up the sugar with the spoon until it dissolves completely, 4-5 minutes. (If using white sugar, put it—without the water—in a 25 cm straight-sided frypan over medium. Cook until it starts to melt at the edges and turn golden brown, about 5 minutes.)
Reduce the heat to medium low and continue cooking, stirring constantly if using raw sugar or gently swirling the pan if using white sugar, until the bubbling caramel darkens to a reddish brown, 3-4 minutes. Remove the pan from the heat and, with your face averted to avoid steam and spatters, carefully pour the ½ cup water into the pan. The caramel may harden - if it does, set the pan over medium-high heat and stir until it dissolves. Stir the liquid to blend in the caramel and pour it into a heatproof measuring cup or bowl.
Wipe out the pan and heat the oil over medium high. Add the shallot and ginger and cook, stirring frequently, until they’re softened and starting to brown, 2-3 minutes. Transfer to a bowl.
Set the pan back over high heat. Add the seasoned chicken pieces and cook until they lose their raw colour on the outside, about 2 minutes per side. The pan will be crowded so the chicken needn’t brown. Stir in the fish sauce, SIDS SALT & PEPPER, chilli flakes, and reserved caramel. Reduce the heat to medium and cook at a vigorous simmer, turning the chicken every few minutes, until the chicken is cooked through, (cut into a piece to check) about 20 minutes. Stir in the reserved ginger and shallot and cook for 3-4 minutes to blend the flavours. Transfer to a serving plate and garnish with the spring onion rings.
Serve with jasmine rice and sautéed broccoli.