Phuong and her Viet Q Food Truck have become iconic in Matakana and at events all around Rodney over the years, loved by all for those vibrant Vietnamese flavours and fresh ingredients.
In this Kitchen Co-lab, we bring together our free-range chicken with Viet Q’s cooking expertise, ready to prepare at your place. For more amazing dishes from Viet Q, visit their Facebook page: www.facebook.com/vietqfoods.co.nz/
THIT GA KHO GUNG – VIETNAMESE GINGER, SOY BRAISED CHICKEN
- 500g Chicken thighs
- 2 Cloves garlic, minced
- 20g Fresh root ginger (1/2 finely minced, ½ julienned)
- 2Tsp Cooking oil
- 1 Tsp Light soy sauce
- 1Tsp Fish sauce
- 1tsp Sugar
- 1tsp Salt
- ¼ cup water
- Extra 2Tsp sugar to make caramel sauce
- Chopped spring onion, Vietnamese mint and coriander to garnish.
1) Rinse the chicken and pat dry, then cut into bite-size pieces.
2) Marinade chicken with soy sauce, fish sauce, sugar and salt, mix well and leave aside while you make the caramel sauce.
3) Put the 2tsp of extra sugar into a saucepan, and put on medium to high heat. The sugar should melt and start to colour in 3-4 minutes.
4) When sugar is all melted and caramelized, take saucepan off the heat and add 2Tsp cooking oil, minced garlic and minced portion of the ginger, mix well.
5) Add marinated chicken and stir to mix in the caramel sauce, add ¼C water. Cover and bring to a strong simmer over medium heat.
6) Add julienned ginger and cook for 20 minutes, stirring every now and then so that the chicken is evenly exposed to the sauce, to get the rich colour of the caramel sauce.
7) After 20 minutes, uncover and continue cooking for about 10 minutes, or until the sauce reduces and the colour deepens.
8) Remove from heat and let rest for 5 minutes.
9) Taste the sauce and adjust the flavour with extra fish sauce, if necessary.
10) Transfer to a serving bowl and garnish with chopped spring onion, Vietnamese mint and coriander.
11) Serve with hot steamed Jasmine rice and stir-fried Asian green vegetables.