Super Simple Vietnamese Ginger Chicken Stir-Fry!

A delightful blend of succulent chicken, fresh ginger, and the flavours of Vietnam. This Vietnamese ginger chicken stir-fry recipe is perfect for both beginners and seasoned followers of the channel!

Ingredients:
500g Chicken thighs
2 garlic cloves
1 thumb size of ginger
2 small shallots
3 tbsp fish sauce
2 tbsp brown sugar
1 tsp white pepper.

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– Super Simple Vietnamese Ginger Chicken Stir-Fry! –

Sweet salty Moorish Vietnamese chicken it’s Vietnamese ginger chicken stir fry can’t get enough of it hey guys welcome back to walk Wednesdays I’m Jeremy from school of walk London’s Premier Asian cookery School let’s get walking I’ve got some shallots here just everyday Western shallots actually work well I’ve

Soaked these shallots in hot water just so that they’re easier to peel nice little trick there for you I just cut the shallot into small sort of wedges and I quite like a lot of shallots in this I think it gives it a lot of natural flavor and sweetness some

Ginger just roughly chocked and bashed and as they’re chunky like that they can just go in with those wedges of shallots garlic similar again just bash them this is all really to sort of flavor the oil and the caramel sauce that I’m going to cook into this with the chicken thighs these

Are skinless and boneless I quite like this dish to be quite nice large chunky pieces it’s kind of semi stir fried and semi brazed and I still thin out any like really thick Pieces Just So it Cooks quick enough and the first thing I want to do is actually sear my chicken and

Then I’m going to remove this seared chicken in a second and start to build up the sauce and the caramel and the flavor high heat I’ve got a cast iron walk nice sort of heat retention want to make sure that oil smoking hot notice there’s no marinade on this

Chicken at all but the flavor of the sauce it’s relatively simple with just fish sauce and coconut palm sugar but it’s quite intense so you don’t really need to marinade this at all so my chicken’s been seared and that’s just to sort of seal the moisture into each

Piece of chicken really um but I’m now going to sort of start to compile this caramel stir fried sauce I’ve got some residual oil and sort of stickiness from the chicken in my walk but that’s okay that will get picked up by the next level of cooking shallots ginger garlic all nice

And chunky and what i s quite like to just talk about quickly is that when you’re brazing dishes or recipes with ginger in it like this you want to get the ginger to a point where it’s really crisping up nicely and it almost completely changes the flavor of that Ginger it becomes

Less hot and more Savory in flavor so take your time over this and this perhaps is the one of the biggest differences between sort of more traditional Chinese stir fry cooking and the Southeast Asian version of a stir fry quite often when it comes to the

Ginger and the garlic and the onions in Southeast Asia it’s cooked for a bit longer that especially applies to these sort of brazed dishes or semi brazed semi stir fried I’ve got my coconut palm sugar here this is the sort of granulated version of it which I find

Quite easy to use the Sugar’s going to go into there and start to melt into that onion and ginger oil and if you pour your fish sauce into that as well then that will melt really quickly and start to caramelize you might want to get your extractor fan on

At this point definitely don’t have any washing sort of hang hung up lying around white pepper and as soon as you start to see this sort of syrupy caramel texture in that sauce your chicken can go back in start to fold that round nicely I’m

Still on a high heat here that’s why I say it’s more of a stir fry than a classic braze cuz when you’re brazing something usually you kind of slow cook it for a little bit and that chicken as I said was quite chunky so it’s not going to be fully

Cooked straight away this shallot water’s got a great color and we’ll have some flavor in there from the soaking of the shallots as well so I’m going to use that just to help that chicken along I’ve got a little bit of coriander here which you could just use to garnish but

I quite like adding it to the the walk and allowing it to just sort of Wilt into the stir fry and once that sauce is caramel Iz nicely around the chicken but there’s still enough sauce sort of sitting at the bottom of the Walk you’re ready to serve my quick easy Vietnamese ginger

Chicken this type of stir fry is so easy to cook every time I cook it you just want to eat more happy eating don’t forget to like comment subscribe ding hit that notification Bell notification Bell keep eating