Vietnamese caramel chicken with rice
Chicken simmered in a dark, sticky, savoury-sweet sauce with ginger. Big flavour from very little.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Boneless chicken thighs600 g
- Fish sauce45 ml
- Fresh ginger1 piece
- Garlic3 cloves
- Scallions1 bunch
- Long-grain white rice300 g
- Cucumber½ cucumber
Also uses from the cupboard: table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Fish.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice following the pack instructions.300 g long-grain white rice
- Cut the chicken thighs into bite-size pieces. Grate the ginger and crush the garlic.600 g boneless chicken thighs1 piece fresh ginger3 cloves garlic
- Put 3 tablespoons of sugar in a wide pan with 2 tablespoons of water over a medium heat. Leave it without stirring for 4 to 5 minutes, until it turns deep amber, then carefully add the chicken, ginger and garlic. It will spit.
- Stir in the fish sauce and 100 ml of water. Simmer for 12 to 15 minutes, stirring now and then, until the chicken is cooked through and the sauce is dark and sticky.45 ml fish sauce
- Slice the scallions and cucumber. Serve the chicken over the rice with the cucumber on the side and the scallions on top.1 bunch scallions½ cucumber
Add plenty of black pepper at the end. It is the classic finish for this dish.
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