While travelling I have come across many wonderful recipes, they usually travel better than do wines which tasted delicious in their country of origin but not the same when you drink that bottle you lovingly carried all the way home.
So let’s start with a recipe from Vietnam.
Braised Chicken with Ginger
200g filleted chicken
10g fresh ginger cut in juliennes
1-1½ teaspoon of caramel syrup
1 chicken stock cube
1 ½ teaspoon of pepper
1 Tabs of fish sauce
1 teaspoon of sugar
1 teaspoon spring onion, chopped
1 teaspoon of shallot, chopped
2 tabs oil
1 tabs oil
2 tabs sugar
1 tab water
Stir sugar in oil until the sugar is dissolved and caramelised and then add water, keep stirring and then remove from heat.
In a saucepan, marinade chicken with fresh ginger, stock cube, pepper, fish sauce. 1 teaspoon of sugar, spring onion, shallot and two teaspoons of caramel syrup, about 15 to 20 minutes.
Then bring the saucepan to simmer over low heat. When the sauce evaporates add 1 cup fresh water. Simmer for further 5 to 10 minutes until it becomes sticky.
The Vietnamese serve it with rice and sliced cucumber, but you choose.