Stir-Fried Ginger Chicken

Gà Xào Gừng

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Preparation info

  • Difficulty

    Easy

  • Serves

    4-6

    as part of a Shared Meal

Appears in

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.

Ingredients

  • ¼ teaspoon dark soy sauce
  • 2 teaspoons oyster sauce
  • 4 tablespoons fish sauce
  • 2 tablespoons soft brown sugar
  • 500 g (1 lb 2 oz) boneless, skinless chicken thighs or chicken drumsticks, cut into 2 × 3 cm (¾ × 1¼ inch) pieces
  • 2 tablespoons vegetable oil
  • 10 cm (4 inch) piece of ginger, peeled and julienned
  • 4 garlic cloves, finely chopped
  • 1 teaspoon sesame oil
  • 1 small handful coriander (cilantro) leaves
  • 1 tablespoon toasted sesame seeds

Method

In a large bowl, combine the soy sauce, oyster sauce, 2 tablespoons of the fish sauce and 1 tablespoon of the brown sugar. Mix well, then add the chicken. Cover and place in the fridge to marinate for 20 minutes.

In a small bowl, combine 4 tablespoons of water with the remaining fish sauce and brown sugar. Stir to dissolve the sugar, and set aside.

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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