Vietnamese Ginger Chicken Hot Pot

 My brother was very fortunate to have been bought a day at Leiths Cooking School by his girlfriend, after much deliberating on how to spend this, he opted for a day of Vietnamese cooking. He came home with a new found love of simplistic, healthy and comforting Vietnamese dishes.

 This is the one we made for our family tradition of non-traditional Sunday dinner a few weeks back, it was a major winner all round. I love this kind of cooking, because all 3 Morrison children grabbed a chopping board and knife, having the prep done in minutes whilst wittering about the week's happenings, and then it all gets bunged in one pot, we crash down for a few minutes and come back and we have a perfect, rustic supper that has made the kitchen smell like an oasis of flavours; minimal effort and washing up, for maximum happiness, and no hours of agonizing waiting!

What's more, we fed 7 people for less than £10, on a dish that tastes much more expensive.

Ingredients

3cm ginger
2 Garlic gloves
1 White onion
1 medium red chili (more or less depending on your taste)
800ml chicken stock
500g Chicken thighs, boneless
2tbsp fish sauce
2tbsp brown sugar
Fresh Parsley



Method

Cut the ginger into long cuboid slithers, and finely slice the onion into crescent shapes, finely chop the garlic and chili and sweat in a glug of olive oil for 5 minutes on a medium heat.

Next, add the chicken thighs, stock, brown sugar and fish sauce, cover and simmer for 10-15 minutes, until the chicken is cooked.

Then sprinkle through some fresh chopped parsley. It's as simple as that.

We had ours with a dome of sticky rice and mopped up the left overs with some flat breads. It's pretty in its own, homely, hearty way.

Oooh, and it's oh, so scrummy.

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