THE CHICKEN THIGH FILLET IS COMMONLY USED IN VIETNAMESE COOKING, AS IT IS INEXPENSIVE AND PERFECT FOR GRILLING OR FRYING – IT ABSORBS FLAVOURS AND REMAINS TENDER AND SUCCULENT THROUGHOUT THE COOKING PROCESS.
In a large bowl, combine the soy sauce, oyster sauce,
In a small bowl, combine
Place a wok on the stove to heat up, then add the oil and ginger and stir-fry over medium heat until fragrant. Turn the heat up high, then add the chicken to the wok, tossing the chicken to seal all sides. Add the water and sugar mixture, stir for 2 minutes, then reduce the heat to medium. Add the garlic, cover the wok, and cook for a further 3 minutes.
Remove the lid and increase the heat to high to reduce the sauce by half, then stir in the sesame oil. Transfer to a serving plate and garnish with coriander and sesame seeds, and serve with jasmine rice.
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