what will you need
Chicken — For this recipe, I recommend using a whole chicken for the best flavor. You can save the backbone to make a delicious soup broth. The combination of bone-in chicken with white and dark meat adds depth and richness to the dish. Keep in mind that the chicken will shrink a bit as it cooks, so it’s best to cut it into large chunks. If you prefer, you can use bone-in chicken thighs instead for the same great flavor. For a kid-friendly version, use boneless chicken thighs.
Ginger — The second star for the dish that adds a subtle spicy touch.
garlic and shallot — The flavors that make the dish smell amazing.
fish sauce — A staple in Vietnamese and other Southeast Asian cuisines that imparts a salty umami flavor to the dish.
Sugar — Adds a touch of sweetness to the dish and helps balance the salty fish sauce. We will also be using sugar to make the caramel sauce that will be used to darken the chicken.
Chicken Bouillon Powder — Known as Hạt Nêm or Bột Nêm in Vietnamese, chicken or mushroom bouillon powder provides another layer of umami, which is often used in Vietnamese cuisine. Yes, it does contain a bit of MSG. If you don’t have this on hand or don’t want to use it, just omit it from the recipe below.
Black pepper — Add at the end of cooking for a wonderful finish aroma.
Green onions (also called scallions) or cilantro — No dish is complete without a nice green garnish.