Gà Kho Gừng with Rice

Ingredients

Quantities are for one portion.

• 25 gsugar
• 1thick piece fresh ginger, peeled and julienned
• 1 tbspvegetable oil
• 70 gdry jasmine rice
• 150 gchicken thighs, cut into small chunks
• 1garlic clove, minced
• 1 tspfish sauce

Method

1. Steam the jasmine rice in a small pot until soft and fluffy. Keep warm.
2. Heat the vegetable oil in a wok or heavy pan. Fry the julienned fresh ginger and minced garlic until extremely aromatic but not burnt.
3. Add the chicken thigh chunks to the wok. Toss rapidly to sear the meat and mix it with the ginger.
4. Sprinkle the sugar over the chicken, allowing it to melt and begin caramelizing the edges of the meat.
5. Pour the fish sauce into the pan. It will sizzle and immediately reduce.
6. Lower the heat. Toss the chicken continuously until the sugar and fish sauce form a dark, sticky glaze that coats the meat and there is no loose liquid left in the pan.
7. Serve the intense, salty chicken pieces directly from the wok alongside the steaming white rice.