TODAY'S MENU: SWEET AND SOUR GINGER CHICKEN

June 13, 2023

June 13, 2023 8:42am

Chicken meat cut into bite-sized pieces (I cooked it slightly Western-style, so the pieces are a bit larger. In Vietnam, people usually use chopsticks for eating, so they may prefer smaller cuts of meat. When I try to cut the meat at home, the bones often break or shatter, and occasionally while cooking. These tiny bone pieces would be very unpleasant or even bad for teeth!)
Onions
Garlic
Ginger
Fish sauce
Vinegar
Salt
Sugar
Scallions

Finely chop the onions and garlic.
Slice the ginger into thin strips. I use a generous amount of ginger because it becomes deliciously chewy after cooking!
Marinate the meat with all the ingredients EXCEPT VINEGAR AND SCALLIONS. Cover and refrigerate for at least 1 hour, or overnight for better flavor absorption.
Heat a pan, preferably a cast iron skillet - it's great for frying, stir-frying, simmering, or stewing! I think anyone passionate about cooking should have one. In my house, we have a total of 5. I find it convenient, and if someone tries to break into our house, just grab the skillet and swing it at their legs, it'll shatter them to pieces! Hahahaha!

Place the chicken in the pan without adding any oil, as the chicken skin is already fatty. Stir-fry until the meat firms up.
Add the marinated spices and continue stir-frying for an additional 2 minutes.
Pour in the vinegar, approximately 100ml.
Cover with a lid, reduce the heat to low, and simmer until the chicken is tender and the sauce thickens. If the sauce dries up, you can add a little water. Those using a cast iron skillet like me may not need to add water since the skillet retains moisture well, and stewing or braising rarely requires additional water.
Once the chicken has absorbed the flavors and become tender, taste again to see if the sweet and sour balance is right.
Turn off the heat, garnish with sliced scallions for a nice presentation.
Serve hot with steamed white rice.