(Vietnamese style) Honey ginger chicken

Over two years ago, when I first cooked a chicken dish seasoned with a combination of honey, lemon and ginger, I thought I created something original. In fact, I found it amusing that it was inspired by Halls candy — you know, the honey lemon flavored ones?

Little did I know that honey ginger dishes are common in Vietnam. There is honey ginger chicken, honey ginger prawns and honey ginger pork. Citrus juice, however, does not seem to be included among the ingredients. I decided to refine my previous honey lemon ginger chicken recipe by ditching the butter and using a more Asian approach. Let’s just say it’s my version of the Vietnamese honey ginger chicken.

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Recipe: (Vietnamese style) Honey ginger chicken

Ingredients

  • 8 chicken thighs
  • 2 thumb-sized pieces of ginger, peeled and grated
  • 2 chili peppers, finely chopped
  • 1/4 c. of fish sauce
  • 1/3 c. of lime (or lemon) juice
  • 1/2 c. of honey
  • onion leaves and 1/2 red bell pepper, both thinly sliced, for garnish

Instructions

  1. In a wok, boil a cup of water. When the water is boiling, arrange the chicken thighs in a single layer (adding the chicken to already boiling water minimizes the formation of scum). Add the ginger and chili peppers. Pour in the fish sauce. Cover and simmer for 20 minutes.
  2. After 20 minutes, the liquid would have reduced considerably. Pour in the lime (or lemon) juice and the honey. Cook over high heat, uncovered, turning the chicken thighs often until the sauce browns and thickens. Watch the chicken carefully at this stage — the fast-thickening sauce burns fast because of the honey. When the liquid has evaporated and all there is left is a thick caramelized sticky sauce coating the chicken, lift the chicken pieces one by one and transfer to a serving platter, making sure that the fibrous grated ginger stays in the wok. You don’t it need anymore — all the ginger-y flavors are already in the chicken.
  3. Garnish with thin strips of onion leaves and red bell pepper. Serve hot with rice.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Comments

  1. Maruh Bordage says

    wow! ang dali lng. easy-ing easy-ing at kayang kayang ! affordable pa! salamat po ms connie sa inyong honey ginger chicken version. more powers :)

  2. says

    Maruh, re “easy-ing easy-ing at kayang kayang ! affordable pa!”

    The benchmark of my cooking — because I’m basically lazy and cheap hehehehe

  3. Marie says

    Hi Ms. Connie, this is another nice and easy idea for my husband baon. When you say chili peppers are you referring to the siling labuyo or siling haba (the one used for sinigang)?

    More power on your cooking blog it really help me on my everyday cooking.

  4. Ellen says

    ohh i love the pic!! nakakagutom talaga =) its also very easy too cook…hmm i’ll cook this for dinner tomorrow. thanks for the inspiration connie =)

  5. says

    Whoooah!!! When I read through the recipe, I
    was amazed that it was that simple and easy!
    But if one were to judge by the picture that came with it, one wouldn’t have thought that the recipe was an easy one!

    “The benchmark of my cooking— I’m basically lazy and cheap. hahaha”—- Oh, no Connie! I do not think you are lazy! I think I’ve commented earlier that one of the values that we are learning from you is the value of being masipag, of being industrious— of not taking the short way, like succumbing to having “instant this and instant that”

    The portion on being cheap— in terms of ingredients you use for your cooking??? Yes, I agree that most times your suggested ingredients or even procedures promote being cheap. Who wouldn’t want being cheap these days, anyway?

    Thanks again, Connie.

  6. says

    Hehehe allergic ako sa expensive although there are food items I never scrimp on like butter and cheese. But with meat, I go for the cheaper cuts which may require longer cooking but turn out much tastier than the more expensive loins and chops.

  7. vemz says

    huwaw ang sarap naman po nyan Maam Connie!!!
    i’m a silent reader po pala!i’ve been lurking in your blog for months now!hehe gusto ko kasi po talaga matuto magluto!anyway, the reason i’ve finally made a comment is to ask if you have a cookbook po?i’d really love to get one! hehe..

    more power po and God Bless.^^

  8. Dennis says

    Salamat Ms. Connie for this wonderful recipe. I tried this for our dinner last night and its so delicious. Everybody enjoy.

    May konting dagdag lang akong ginawa. Instead of using the onion leaves only for garnish….habang niluluto ko siya…sinama ko yung white part or the lower part ng onion leaves sa niluluto and it added more flavor sa dish.

    Thanks again Ms. Connie….matagal mo na akong fan.

    BTW, I’m an IT by profession, a father of 3 and incharge in cooking at home….hehehehe…di kasi marunong magluto asawa ko….heheheheh

    Thanks & more power

  9. says

    Hi again, Connie! Ginawa ko ito for lunch! My son even gave me a jolting (joking naman) na one-two punch in the upper arm— super sarap! Though I did not have pure chicken thighs, parang chicken for tinola parts yata yun… pero talagang ubos… simot and he was even asking that I repeat that same meal for dinner!!!

    Ganda ng bagong lay-out mo sa blog mo— Cool!!

  10. says

    Great! Tuwa ako when kids enjoy home cooked meals.

    Re new design. Nasira yung dati eh. I wasn’t planning on changing the theme pero yung kuting ng anak ko, nag Dancing Queen sa keyboard (nasobrahan na yata sa Mamma Mia! kasi we’ve been watching the DVD twice a day) eh bukas yung control panel sa web… hayun, wasak yung layout.

  11. Barbie says

    Hi Connie, made this for lunch today..My 2 year old son liked it…”Sarap chicken Mama!” This dish will definitely stay as a regular.. Nice layout… My first time to comment but I’ve been sampling your recipes..Everything i’ve tried were great, but this has to be the easiest so far…hehe! Thanks for sharing…

  12. Katrina says

    Hi Connie – I’m an avid fan of your blog and visit it almost daily. I too noticed your nice new blog layout. Can you advise on who made it? Or what WP theme you use? I want a similar layout for my PC-related blog. Thanks!

    Katrina

  13. says

    Toddlers? Wow, that is good to know. I’m such a believer in teaching young children to learn different tastes and mommies really ought to learn to stop stuffing them with fast food spaghetti and fried chicken. :)

  14. says

    i certainly agree, ms. connie! i’m proud to say my toddlers are fond of eating all kinds of veggies. minsan nadadaya ko din sa ampalaya :)

  15. says

    Naku, that’s something I was never able to do — make them eat ampalaya. But then again I’m not a fan of ampalaya so perhaps I couldn’t really be a good example to them.

  16. brenda says

    hi Con! i’m gonna try this dish but I only have one question re the patis (fish sauce). Can I use any brand? I know you use the Thai brand but will it make any difference if I use Rufina or Lorins?

    thanks and more power!

  17. says

    Yes , it will make a difference because patis quality varies from brand to brand. The best quality fish sauce is light amber, mild flavored and not strong smelling. Rufina is okay; haven’t tried Lorins. I only suggest that you stay away from Tentay patis. Grabe, ang lansa.

  18. brenda says

    thanks for the reply Connie.

    btw, this is OT but just wanted you to know I had a great time yesterday reading your articles in houseonahill. I love the wallpaper in your dining area!

  19. bambi says

    Hi Ms. Connie,

    I’m wondering if this dish can be done with beef instead of chicken? We have this christmas potluck luncheon coming up and i was assigned a beef dish.

    Thanks, thanks Ms. Connie.

    Bambi

  20. Aian says

    Thank you Ms. Connie..another superb recipe..i tried it and like it so much..it is easy and so sarap..and also for the patis brand..mother’s best brand is not a good choice.

  21. star says

    hi ms.connie

    is fish sauce the same with patis?

    btw,i really reading your recipes and i hope i will find the time to cook some of them.i love to cook and truly enjoy reading cookbooks but i really can’t explain why i never really cook recipes from cookbooks but stick to the usual dishes i know.maybe its because if you want to follow recipes, the initial buy out of ingredients can be pretty big.like but a bottle of mirin,oyster sauce,chili garlic sauce,honey,mayonaise,mustard etc. and spices like basil,tumeric etc.and sticking to the old good soy sauce and vinegar kinda fix the day-to-day dish.

    thanks
    star

      • star says

        hi ms.connie is really amazes me how fast you answer and reply to comments.i truly really like your site and have recommend it to my sister who is now base in sydney.i hope your site will only get better.

        thanks…:)

      • Priscilla says

        Hello! I am so excited to have found your website. I recently moved to Bacolod from the U.S.A. I love to cook, and have been having lots of fun experimenting with Filipino foods and ingredients, but I have LOTS of questions. It is difficult for me to follow Filipino recipes since I have never heard of many of the ingredients. This recipe looks masarap (I think that is the right word? hehehe). I am going to the market in the morning; so here is my question. What is fish sauce? You mentioned that it is like patis. I have never heard of either. Salamat po!

          • Priscilla says

            I made this for lunch! It was amazing! I have never made anything like this; the closest I ever came to this kind of food in the small town in the States where I grew up was an Asian restaurant. I am so excited to have created this type of dish in my own home. My husband is sold on it also, as is my 14-month-old son. My little boy couldn’t get enough! I actually had to stop him from eating- that never happens. As a busy toddler, he rarely his room in his little “schedule” for something so boring as eating. Thank you for the recipe.

  22. michelle says

    Hi Miss Connie,

    I am residing in Ontario now,i was doing my groceries but then their fish sauce is not like a patis consistency..it is like a gravy, what is my other alternative?Please help!

  23. shoppingera says

    we had this for our dinner. and it’s so yummy, the next time friends visit us home, patitikmin ko sila nito, hehehe, yummmy! thanks! thigh fillets (with skin on, hehehe) would i think be a better option though. :)

  24. cecil says

    hi, ms connie!
    when you baked the chicken during your ‘meal for a carnivorous bunch’, you didn’t boil the chicken anymore? and you added the honey just before baking?should the oven be preheated? lastly, can use clover honey instead? Thanks so much!

  25. Elaine says

    I been reading your website for months now. It’s been my ritual before going to sleep (aside from checking my personal mail and FB). I cooked this for lunch today and my eldest son (7 yr old) loved it. In fact he had 5 servings of this! Thanks ang keep cooking! Your cooking really rocks!

  26. Precy says

    Hi, I just knew your website 2weeks ago, and I am excited to try your recipes for my family. For this one, can I used skinless chicken breast?

  27. stinkee says

    Hi, Ms. Connie..Would using pork tenderloin work just as well kaya?Did your lazyman’s pork ribs and lasagna with cream cheese(using turbo).Lahat sarap!!

    • Connie says

      Pork tenderloin doesn’t have enough fat. The dish will turn out dry.

      Re lazyman’s pork ribs and lasagna with cream cheese: Great! :)

  28. Chi says

    Hi Ms. Connie!

    We don’t really use fish sauce in our household (it’s like banned from our kitchens… hehehe, so I never acquired the taste for it), can I use a substitute?

    It looks so easy to make so I want to try it but don’t want to use patis. :-P

    Thanks!

  29. Apple says

    Hi Miss Connie,a MUST try recipe again… Thanks for your recipes… had tried cooking some recipes from other cookbooks, but always frustrate me… thanks really for sharing, no waste of ingredients and of course cooked food from your blog is always a success… Just had the chicken,leeks and potato soup for our dinner, my 4-yr old daughter and 7-yr old niece just commented “sarap”… they too must have to wait this recipe!!!
    (Vietnamese style) Honey ginger chicken

  30. YHONNA says

    we had this for dinner last night. my hubby and i loved it. for dessert, it was banana choco cupcakes.
    thanks for sharing your recipes. i am now an addict to your site :)
    for tonight : country style braised pork ribs with vegetables and gravy…

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