Caramelised ginger chicken (Gà kho gừng)

1. Cut the chicken legs into 2-3 pieces (bone in) and marinate for 20 minutes with the fish sauce and pepper; peel the ginger and cut into thin strips, and slice the shallots and garlic.

2. In a heavy-based pan, cook the sugar with the oil and 1 tbsp water over medium heat to a dark amber caramel.

3. Add half the ginger, the shallots and garlic and fry for 1 minute until fragrant.

4. Add the chicken and turn over high heat for 4-5 minutes until every piece is coated in caramel and coloured.

5. Pour in the water, cover and simmer gently for 20 minutes, then cook uncovered for another 8-10 minutes until the sauce is thick, sticky and dark.

6. Scatter over the remaining ginger and the sliced spring onions and serve with rice.

Tip: A warming winter dish from northern Vietnamese home cooking, with plenty of ginger whose heat balances the sweetness of the caramel. Feel free to add more ginger if you like it.