Have you ever looked into your fridge and have difficulty in deciding what to cook? Well sometimes I do – especially the day before my big grocery day. Turned out that today was that day. When I checked my fridge – I was staring at some leftover chicken pieces, ginger and scallion. So, what would I do with that? Chicken cooked in ginger? Now, that’s a simple and delicious dish which I learnt from Luke Nguyen’s The Food of Vietnam.
Chicken cooked in Ginger (adapted from Luke Nguyen’s The Food of Vietnam)
2 pieces chicken thigh fillets, fats removed & cut to bite-size pieces
2 tbsp fish sauce
1/2 tsp oyster sauce
1/2 tbsp sugar
Small knob ginger, peeled & chopped
2 tbsp garlic, finely diced
2 scallions, cut into 2 cm lengths
100 ml chicken stock
2 tbsp vegetable oil
pinch of cracked black pepper
red chilli, to garnish
coriander leaves, to garnish
1. Combine the fish sauce, oyster sauce and sugar. Mix well and ensure the sugar dissolves completely. Then add ginger and chicken thigh pieces. Gently toss and mix the marinade sauce together with the chicken pieces so it is evenly coated and well massaged into the chicken pieces. Cover and marinade for 20 minutes.
2. Bring a wok to medium heat. Add vegetable oil first. Once the oil is hot, add garlic and cook until fragrant.
3. Add chicken pieces (without the marinade) into the wok and fry for about 2 minutes. Pour in the chicken stock and the remaining chicken marinade and bring to a boil.
4. Reduce the heat to low and simmer for 15 minutes. Cover the wok.
5. Add chopped scallions and some cracked pepper. Stir and cook for another minute.
6. Remove from the heat and into a serving bowl. Garnish with chilli strips and coriander. Serve with warm steamed jasmine rice.