Vietnamese Chicken with Ginger

Vietnamese Chicken with Ginger
Photo by Scott Phillips


  • 3 scallions (whites and greens), thinly sliced into rings, for garnish
  • 1-½ oz. fresh ginger, unpeeled and cut into matchsticks (about ½ cup)
  • ½ tsp. freshly ground black pepper
  • ½ tsp. dried red chile flakes
  • 3 lb. skin-on chicken thighs, excess fat trimmed, cut in halves crosswise with a cleaver or by your butcher, and seasoned generously with kosher salt
  • 2-½ oz. Chinese brown sugar (about 1 plank) or 1/3 cup granulated white sugar
  • ½ tsp. kosher salt
  • + 4 more ingredients
    • 3 Tbs. olive oil
    • 1 medium shallot, thinly sliced into rings (a scant ¼-cup)
    • 3 Tbs. fish sauce
    • ½ cup plus 2 Tbs. water

Have ready 1/2 cup water. If using Chinese brown sugar, put it and 2 Tbs. water in a 10-inch straight-sided skillet over medium heat. Stir frequently with a wooden spoon, chopping up the sugar with the spoon until it dissolves completely, 4 to 5 minutes. (If using white sugar, put it—without the ...

View full recipe at Fine Cooking


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