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.
- 8 chicken thighs
- 2 thumb-sized pieces of ginger, peeled and grated
- 2 chili peppers, finely chopped
- ¼ c. of fish sauce
- ⅓ c. of lime (or lemon) juice
- ½ c. of honey
- onion leaves and ½ red bell pepper, both thinly sliced, for garnish
- 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.
- 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.
- Garnish with thin strips of onion leaves and red bell pepper. Serve hot with rice.