Vietnamese Caramel Ginger Chicken

Step 1: Toss the chicken with the fish sauce and minced chilli, if using. Set aside while you prepare the other ingredients. You can marinate it overnight, but it is not necessary.

Step 2: Use a large non-stick pan. If your pan is too small, be prepared to remove the chicken at the end so the sauce can reduce faster.

Tip: A 30 cm (12-inch) pan is given as an example of a large pan.

Step 3: Mix the oil and sugar in the cold pan, then set it over medium-high heat. As soon as the sugar melts, remove the pan from the heat. Carefully add the chicken; it will sizzle, so do not throw it in. Add the ginger and shallots and toss briefly. The caramel may harden, but it will melt again as it cooks.

Tip: Taking the pan off the heat before adding the chicken helps prevent hot caramel from splashing.

Step 4: Return the pan to the heat and stir the chicken just until it changes from pink to white all over. Do not brown it or cook it through at this stage.

Step 5: Add the water, stir, and bring to a simmer. Simmer rapidly over medium-high or high heat for 10 to 12 minutes, until the liquid reduces to a glaze. It may take longer with a smaller pan or a weaker stove. Stir occasionally while the sauce is watery; once it thickens to a glaze, toss the chicken regularly to develop colour.

Tip: If the pan is too small, remove the chicken with a slotted spoon after 12 minutes and reduce the liquid on its own, then return the chicken and toss it in the glaze.

Step 6: Serve with jasmine rice or other plain rice. Garnish with extra chilli slices and fresh coriander if desired. Smashed cucumbers or Asian slaw make suitable sides.