Cuisine
Vietnamese
Time
25 mins
Servings
4 people people
• Roughly chop the ginger and garlic.
• Using a cleaver, cut the chicken thighs into two pieces.
• Heat 2 tablespoons vegetable oil in a wok on high heat and add ginger and stir fry for 2-3 minutes to release the aromas. Add the chicken pieces skin side down. Cook for 5 minutes or until chicken skin turns golden brown. Add the shallots and garlic followed by the fish sauce or soy sauce and sugar, cook for a further 4-5 minutes until the sugar has caramelized.
• Add the water, bring to boil and simmer for 15 minutes until the chicken is cooked, the water has evaporated and you have a sticky coating on the chicken.
• Serve the chicken topped with the finely sliced mint leaves.
Join us on a whirlwind tour across Asia with our brand new 5 day cooking course! Taking on a new cuisine each day, you’ll bounce from China, to Thailand, Vietnam, Korea and Japan, gaining insight into the different cultures as well as mastering the most popular dishes that each exquisite country has to offer.
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