VIETNAMESE GINGER CHICKEN

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PREP TIME 15 minutes
COOK TIME 20-30 minutes
SERVES 10

MEDITERRANEAN STYLE

INGREDIENTS

250g white sugar 

2 tbs Pukara olive oil 

2 onions, finely chopped 

1.2kg chicken thigh fillets, cut into 3cm pieces 

100g fresh ginger, coarsely chopped 

20 garlic cloves, coarsely chopped 

6 dried red chillies 

1/4 cup (60ml) fish sauce 

Juice of 1 lemon

10 whole star anise 

Steamed jasmine rice, to serve 

Mixed fresh herbs (optional) 

METHOD

Step 1

Heat a wok over medium heat. Cut the chicken into bite-sized pieces, drizzle with some olive oil, and place the chicken in the wok with a pinch of salt. Cook for 10–15 minutes, or until the chicken is almost browned. While it’s cooking, chop the other ingredients. Cut the onion and ginger into bite-sized pieces, slice the chilli, and add them to the chicken. Continue cooking for another 5–10 minutes. 

Step 2 

Stir in the sugar, fish sauce, and lemon juice, allowing the mixture to caramelise. Turn off the heat and prepare the rice in a serving dish. Pour the chicken mixture over the rice, garnish with fresh coriander, and serve.