Vietnamese Chicken with Coconut Juice (Ga Rim Nuoc Dua)
Vietnamese Chicken with Coconut Juice (Ga Rim Nuoc Dua) Recipe
The other day I rummaged through some old papers and found a recipe written down from long ago. The recipe was for the very first dish I made my husband when we got married. I wanted to ensure I started off the marriage on the right foot and, of course, cooking good food was how I was going to achieve that. I remember taking meticulous notes of this recipe from my mother-in-law, who walked me through detailed instructions on how to make the perfect Vietnamese Chicken with Coconut Juice or Ga Rim Nuoc Dua. I remember thinking to myself, "Wow, she's crazy." But I also thought, "Wow, this smells really good." So I hope you all feel the same way after trying the below recipe. Keep in mind that the recipe below doesn't produce a crispy skin. If you want crispy skin, I would suggest, after cooking the chicken in a skillet, put the chicken with skin-side up in a boiler on high heat for a few minutes.
4 lbs boneless chicken thighs
1 tablespoon granulated white sugar
1 teaspoon salt
2 tablespoons fish sauce
1 tablespoon chicken stock powder
1 shallot (mince)
2 cloves minced garlic (mince)
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1 can coconut soda (Coco Brand)
Marinate chicken with sugar, salt, fish sauce, stock powder, shallot, garlic and black pepper for at least 30 minutes or overnight in fridge for best results.
In a large skillet, heat the vegetable oil on high. Brown all sides of the chicken until golden brown. Do in batches if necessary to prevent overcrowding the skillet.
Add coconut soda and simmer for 15 minutes or when the liquid has reduced slightly and thickened. Serve with steamed rice, sliced cucumbers and tomatoes for a complete meal.