For 4 people
Step 1 of 9Vietnamese Ginger Chicken
800 g chicken thigh500 ml chicken broth2 shallot2 garlic1 garlic1 tablespoon ginger ground50 g fresh ginger
Cut 800 g chicken into approximately 3 cm pieces. Finely mince 2 shallots and garlic. Peel the fresh ginger and cut into thin matchsticks (julienne). The chicken should be at room temperature to avoid cooling the pan.