Recipe of the week: Vietnamese ginger chicken
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Very moreish – eat with lots of rice on the side.
“Another classic kho recipe to do ahead and eat with rice. You can substitute the ginger with two stalks of finely chopped lemongrass or lime leaves,” explains food writer and photographer, Uyen Luu.
“Reduce until it is sticky and caramelised, then enjoy with steamed or sticky rice. You can also use whole drumsticks and thighs too; if you don’t want to remove the bones, just cook it for a bit longer.”
1½tbsp vegetable oil or coconut oil; 2 round shallots, roughly sliced; 4 garlic cloves, finely chopped; 3tsp brown sugar; 400g chicken thighs, bones removed, skin on, sliced into bite-sized pieces; 70g ginger root, julienned; 150ml coconut water; 2-4 bird’s eye chillies, whole; 2tbsp fish sauce; 1tsp heaped black pepper
1. Heat half a tablespoon of the oil in a saucepan that will fit the chicken pieces snuggly. Fry the shallots until golden, then add the garlic. Stay and watch over the pan until the garlic turns golden, then remove the shallots and garlic from the pan, leaving any oil, and set aside in a small bowl.
2. Add the remaining oil to the same pan and increase the heat to medium. Spread the brown sugar evenly over the surface of the pan. Watch over the pan for the sugar to caramelise, resisting the urge to stir. As soon it becomes a golden colour, watch for it to slightly darken, then add the chicken pieces and let them sizzle for two minutes before turning. Add the ginger, let it sit for two minutes, then add the coconut water.
3. Return the fried shallot and garlic to the pan along with the bird’s eye chillies, fish sauce and black pepper. Cover and cook over a low heat for 10 minutes, then remove the lid to reduce for a further 10–15 minutes.
4. When ready to serve, garnish with spring onions. Serve with rice and plenty of greens.
Vietnamese by Uyen Luu is published by Hardie Grant, priced £22.