65 min · 1 serving · @David Nguyen
Vietnamese Ginger Braised Chicken
Bite-size chicken thighs braised in a light caramel with fish sauce, coconut soda, shallots and plenty of fresh ginger until glossy and tender.
Nutrition per serving
- 430 kcal
- 46 g protein
- 19 g carbs
- 19 g fat
Ingredients
- 225 g chicken thighs, cut into bite-size pieces
- ¼ tsp kosher salt
- ½ tsp chicken bouillon powder
- ¾ tbsp neutral oil
- ¾ tbsp minced ginger
- ½ tbsp minced shallots
- ¾ tsp minced garlic
- 1 tbsp cane sugar
- ½ tbsp fish sauce
- 30 ml coconut soda (e.g. Coco Rico)
- Black pepper, to taste
- Julienned ginger, as desired
- Thai chillies, to garnish (optional)
Steps
- Toss the chicken with the salt, bouillon powder and black pepper and marinate for 30 minutes.
- Heat the oil in a pan over medium-low heat and fry the garlic until light blonde, then add the shallots and minced ginger for 30 seconds and set the aromatics aside.
- In a separate pan over high heat, melt the sugar until it turns amber, then carefully add the chicken and stir for 1 minute.
- Add the fish sauce, coconut soda and fried aromatics, stir, cover and simmer for about 30 minutes until the chicken is cooked through.
- Season with more black pepper and julienned ginger, garnish with Thai chillies if you like heat, and serve with jasmine rice.
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