Ga Ban Kho Gung (Chicken in ginger)

I guess sino-asian cooking like Viet and Thai cooking all have roots in Chinese cooking, or it could also because with a climate similar to China, most of the basic ingredients are the same. In fact, if we were really to visit China, there are probably lots of dishes that we haven't tried, even if you broadly classify this as 'Chinese food', there are thousands if not millions of variations!

Saw this from Luke Nguyen's Vietnam season 2, and the ingredients aren't too unusual for our palate.

Here's the link: http://www.sbs.com.au/shows/lukenguyen/recipes/detail/recipe/11056

Looks like a great recipe! Will update with photo once I have cooked it!

Edit: here's the photo!

Reproduced here in case the link goes dead:

Ingredients

3 tbsp fish sauce
1 tsp oyster sauce
1 tbsp sugar
500g chicken, chopped into bite sized pieces
2 tbsp finely sliced ginger
2 tbsp vegetable oil
2 tbsp finely diced garlic
250ml chicken stock
4 spring onions (scallions), sliced into 4cm lengths
Pinch of cracked black pepper
1 long chilli, julienned, to garnish
Jasmine rice, to serve

Preparation

In a mixing bowl, combine fish sauce, oyster sauce, and sugar. Mix well, then add the chicken and ginger, massaging the marinade into the flesh.

Cover and place in the fridge to marinate for 20 minutes.

Bring a wok or saucepan to medium heat, then add oil and garlic, and cook until fragrant.

Turn the heat to high, then add the chicken, sealing all sides. Cover the chicken with the stock, pour in the remaining marinade and bring to the boil.

Skim off all impurities until clear and cover the pan. Reduce the heat to low and simmer for 15 minutes.

Add spring onions and cracked black pepper, stir and cook for a further minute.

Transfer to a serving bowl and garnish with chilli. Serve with jasmine rice.