La Veranda’s Ginger Chicken – Gà Xào Gừng (Serves 2 as part of a shared meal)
- Chicken Breast, Boneless, Skinless, Sliced – 300g
- Ginger, Peeled – 150g
- Oyster Sauce – 1 teaspoon
- Dark Soya Sauce – 1 teaspoon
- Shaoxing Rice Wine – 1 tablespoon
- Light Soya Sauce – 1 teaspoon
- Garlic, minced – 1 clove
- Sesame Oil – a few drops
- Vodka Hanoi (Sticky Rice Liqueur) (optional) – 2 tablespoons
- Coconut Water – 50ml
- Bird’s Eye Chili, Sliced – 1
- Spring Onions, Thinly Sliced – 2
- Bell Pepper, Cut into Strips – 1/2
- Okra, Sliced on the Diagonal – 3
Finely chop about a third of the ginger, then combine in a bowl with the oyster sauce, soya sauces, rice wine and a pinch of salt. Mix well, then add the chicken, massaging the marinade into the flesh. Cover and place in the fridge to marinate for 20 minutes. Cut the remaining ginger into thin slices and set aside. Heat a large, non-stick frying pan or wok on a high heat, add a tablespoon of oil, then add the chicken and stir-fry, agitating the pan and stirring the chicken. Add the sliced ginger, bell pepper, okra and garlic and continue to stir fry, briefly, until the ginger is fragrant. Flambée the pan with the sticky rice liqueur (optional), then add the coconut water, and continue to cook until liquid is partially evaporated and thickened, and chicken is cooked through. Finish with the spring onion, chili and sesame oil.
This recipe shared with permission from La Veranda Resort in Phu Quoc, Vietnam.
xx, SF
All photos by David and Stacie Flinner for stacieflinner.com
