Hetty McKinnon talks about how her upbringing has shaped her approach to cooking.
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Vietnamese caramel chicken is a dish with multiple layers of flavors: salty, sweet, smoky, bitter and meaty. For our take, we used coconut water as the cooking liquid; it added a subtle salty-sweet richness that brought even more complexity to the dish. The generous amount of ginger, cut into matchsticks, mellows and softens as it cooks, and it adds a brightness that perks up the deeper flavors.
Servings
Don’t get distracted once you begin cooking the caramel. Have the fish sauce measured out and at hand so that when the caramel turns mahogany in color, it can be added immediately to stop the cooking.
cup plus 1 tablespoon coconut water, divided
cup white sugar
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