Vietnamese Caramel Chicken with Matchstick Ginger

What you need

• 800 g (1 3/4 lb) bone-in chicken thighs, chopped through the bone into 4 cm (1 1/2 in) pieces
• 3 shallots, finely chopped
• 4 cloves garlic, minced
• 2 tbsp fish sauce
• 3 tbsp sugar, 1 tbsp for the marinade, 2 tbsp for the caramel
• 1 tsp black pepper, freshly ground
• 1 tbsp vegetable oil
• 250 ml (1 cup) coconut water, unsweetened; plain water also works
• 100 g (3 1/2 oz) fresh ginger, peeled and cut into thin matchsticks
• 2 red chilies, halved lengthwise

Method

Restated from the original video

1. 1

   Toss the chicken with the shallots, garlic, fish sauce, 1 tbsp of the sugar and the pepper. Cover and marinate in the fridge for 30 min, or up to overnight.

2. 2

   Heat the oil in a heavy pot over medium heat. Add the remaining 2 tbsp sugar and let it melt without stirring, swirling the pot, until it turns a deep amber, 2-3 min.

3. 3

   Add the chicken with its marinade at once and stir to coat in the caramel. Cook, turning the pieces now and then, until lightly browned, 5-6 min.

4. 4

   Pour in the coconut water and bring it to a boil. Lower the heat, cover and simmer for 15 min.

5. 5

   Stir in the ginger and chilies. Cook uncovered, stirring occasionally, until the sauce is thick and glossy and clings to the chicken, 8-10 min.

6. 6

   Check that the chicken has reached 74 °C (165 °F) inside, with no pink near the bone. If the sauce is still thin, boil it down a little more.

7. 7

   Serve hot with steamed rice.

Imported from napaleczkach.pl. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.