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Bac Ha Chicken Cooked in Ginger

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Tips

  • Attention: Skin must be peeled and these must be cooked before consumption.
  • Bac Ha is in the same family as taro.
  • This makes a great base for soups that usually call for potatoes. The stalk is slightly spongy so they absorb flavors of the dishes they are cooked in.

Ingredients

  • 3 tablespoons fish sauce
  • 1 teaspoon oyster sauce
  • 1 tablespoon sugar
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons minced fresh ginger
  • 2 tablespoon minced garlic
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon grapeseed or other neutral oil
  • 4 green onions, white part cut into 2-inch lengths, then cut into halves, green tops thinly sliced, divided
  • 1 large jalapeño, thinly sliced
  • 1 cup chicken stock
  • 1 tablespoon cornstarch mixed with 1 tablespoon chicken stock
  • ⅓ cup cilantro leaves, divided

Directions

  1. Mix the fish sauce, oyster sauce, and sugar together in a bowl until the sugar is dissolved. Add the garlic and ginger, mix, then add the chicken. Marinate the chicken for 20 minutes.
  2. Heat the oil in a wok or large skillet over medium-high heat; when hot add the marinated chicken pieces and discard excess marinade. Stir fry until the chicken is cooked, about 5 minutes, add the white parts of the green onion, along with the jalapeño and stir fry for 2 - 3 minutes.
  3. Add the chicken broth and allow to simmer vigorously for 5 minutes. Add the slurry and let thicken.
  4. Stir in half the cilantro and green onion tops. Serve topped with remaining cilantro and sliced green onion tops.
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Bac Ha
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