- 850 g of chicken boneless thigh
- 35 g of ginger cut into thin strips
- 2 minced shallots
- 2 chopped garlic cloves
- 5 tablespoons of fish sauce (nuoc mam)
- 2 tablespoons of sugar
- 120 ml of hot water
- Chopped coriander and chives for garnish
In a bowl, melt the sugar into the fish sauce with a fork, add the garlic and shallots. Cut the chicken into pieces and mix with the fish sauce.
Heat a wok with a little oil and fry the chicken with all the marinade on high heat for 5 minutes. Lower the heat and continue cooking over medium heat for 10 minutes, covered.
Add the ginger and cook for a few minutes. Add hot water and pepper and simmer covered for 20 minutes over medium heat.
Garnish your Ginger Chicken with coriander and chopped chives and serve it hot on white rice.