Recipe Friday... Gingery Chicken Wings Vietnamese

Vietnamese gingery chicken wings (gà rang gừng)

The key to this dish is fish sauce. Adjust the level of seasoning based on the flavours of your sauce. I recommend Three Crab brand . And go bold with white pepper! If you like, lemongrass can also be added.

Ingredients500-600g chicken wings or winglets, cleaned
1 fresh chilli, sliced
5cm-piece of ginger, skinned and thinly sliced
1/8 (more or less)cup good quality fish sauce (or light soy sauce)
Lots of freshly ground white pepper
Salt (optional)
2 tablespoons oil
1 tablespoons sugar (to taste)

Method
Marinade the chicken with fish sauce, ginger, chilli, ground pepper and salt for at least 30 minutes.
Heat the oil in a sauce pan over medium hear and add in the chicken. Stir occasionally, make sure that you won’t burn the meat.
As the chicken get just cooked and slightly brown, put in the sugar. You want the meat to be lightly brown while the dish is still saucy. Add in ½ cup of hot water. Continue to simmer slowly until the chicken is fully cooked and flavoursome (around 15 minutes).
Check seasoning. The final flavours should be gingery and peppery. Serve hot with rice and steamed vegetables. 

Thanks for permission to use Anh - much appreciated   Food Lover's Journey - Vietnamese