This recipe for Vietnamese chicken with ginger is very easy to make. Luke uses a generous amount of ginger, as it is the star ingredient of this dish.
- 60 ml (¼ cup) fish sauce
- 1 tsp oyster sauce
- 1 tbsp sugar
- 500 g chicken, chopped into bite-size pieces
- 2 tbsp finely sliced ginger
- 2 tbsp vegetable oil
- 2 tbsp finely diced garlic
- 250 ml (1 cup) chicken stock
- 4 spring onions (scallions), sliced into 4 cm lengths
- pinch of cracked black pepper
- 1 long chilli, julienned, to garnish
- jasmine rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 20 minutes
In a mixing bowl, combine fish sauce, oyster sauce and sugar. Mix well, then add the chicken and ginger, massaging the marinade into the flesh.
Cover and place in the fridge to marinate for 20 minutes.
Bring a wok or saucepan to medium heat, then add oil and garlic, and cook until fragrant.
Turn the heat to high, then add the chicken, sealing all sides. Cover the chicken with the stock, pour in the remaining marinade and bring to the boil.
Skim off all impurities until clear and cover the pan. Reduce the heat to low and simmer for 15 minutes.
Add spring onions and cracked black pepper, stir and cook for a further 1 minute.
Transfer to a serving bowl and garnish with chilli. Serve with jasmine rice.