Allergy free Vietnamese ginger chicken (Ga Kho) recipe

Ingredients

• 2 tbsps sugar
• 2cm fresh ginger, peeled and coarsely chopped
• 700g chicken thigh, deboned and sliced
• 1 onion, sliced thinly
• ½ tsp black pepper
• 1½ tbsps fish sauce or 1 tsp salt mixed with 1½ tbsps water
• 1 carrot, sliced
• 100g snow peas, sliced
• 1 shallot, chopped

Method

•  thinHeat a wok on medium-high for about a minute until the wok is hot.
• Add the sugar and turn heat down to medium.
• Caramelise the sugar for about 1 minute.
• Keep a close watch to make sure sugar is brown but not burnt.
• Add the ginger and stir for about 10 seconds.
• Add the chicken, onion, pepper and fish sauce.
• Stir-fry and brown the chicken for about 2 minutes.
• Reduce the heat to medium-low and simmer.
• Add the carrots and stir through.
• Begin cooking to reduce the liquid by half.
• Add the snow peas after a couple of minutes and stir through.
• After approximately 6-8 minutes of reducing the sauce should be brown and thick.
• Serve with steamed rice and garnish with shallots.