Empty My Fridge
Vietnamese Caramel Ginger Chicken
Ingredients
- Chicken thigh · skinless1 kg
- Fish sauce3 tbsp
- Chili pepper1
- Vegetable oil3 tbsp
- Brown sugar¼ cups
- Ginger⅓ cups
- Eschallots2
- Cilantro
- Rice
Instructions
- Toss the chicken with the fish sauce and chilli, then set aside while you prepare the other ingredients.
- Mix the oil and sugar in a cold large non-stick pan (at least 30 cm / 12 in), then heat over medium-high. As soon as the sugar melts, take the pan off the heat and carefully add the chicken, which will sizzle. Add the ginger and shallots and toss briefly.
- Return the pan to the heat and stir just until the chicken turns white all over, without browning it or cooking it through.
- Add the water and bring to a simmer. Keep it simmering rapidly over medium-high heat for 10–12 minutes, until the liquid reduces to a glaze. Stir occasionally while it is still watery, then toss often once it becomes a glaze, until the chicken is well coloured.
- Serve with jasmine rice, garnished with extra chilli and coriander if desired.
Summarized from RecipeTin Eats's video. Watch it for the details.
More recipes with
GingerRiceBrown sugarChicken thigh
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.