Bac Ha chicken cooked in ginger

Bac Ha chicken cooked in ginger

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

Almost all the chickens you see in Vietnam are free range. Unfortunately Vietnamese love to eat them, but at least we know they had a nice stress-free life and had the chance to roam around. This ginger chicken dish is incredibly simple and quick to prepare, and the end result is amazing. You can also try cooking the chicken still on the bone, as the meat stays sweeter and juicier this way.

Ingredients

Quantity Ingredient
3 tablespoons fish sauce
1 teaspoon oyster sauce
1 tablespoon sugar
5 cm knob fresh ginger, peeled and thinly sliced
500g boneless chicken thighs, chopped into bite-sized pieces
2 tablespoons vegetable oil
2 tablespoons garlic, finely diced
250ml chicken stock
4 spring onions, cut into 4 cm lengths
pinch cracked black pepper
1 long red chilli, julienned
coriander sprigs, to garnish

Method

  1. In a mixing bowl, combine the fish sauce, oyster sauce and sugar. Mix well to dissolve the sugar, then add the ginger and the chicken, massaging the marinade into the flesh. Cover and marinate in the refrigerator for 20 minutes.
  2. Bring a wok or saucepan to medium heat. Add the oil and garlic and cook for 1 minute, or until fragrant.
  3. Turn the heat up high, then add the chicken (no need to drain it — just don’t add the marinade from the bottom of the bowl). Seal the chicken on all sides. Pour in the stock and remaining marinade and bring to the boil.
  4. Skim off all the impurities until the mixture is clear, then cover the wok. Reduce the heat to low and simmer for 15 minutes.
  5. Add the spring onion and pepper, stir, then cook for a further minute.
  6. Transfer to a serving bowl and garnish with the chilli and coriander. Serve with steamed jasmine rice.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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