Vietnamese loves to
gnaw on the bones and tendons. Therefore, chicken is the perfect meat for gnawing. The cut of the chicken makes a difference
in eating them. The bones are usually cut along with the chicken into small chunks. This way, one can chew, gnaw, and suck
the flavor from the chicken bones until his/her heart content.
2 to 4 servings
time: 15 minutes
Marinating time: at least 30
Cooking time: 20 to 30 minutes
2 pounds any chicken parts
1 tablespoon sugar
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons finely chopped ginger
1 teaspoon minced and crushed garlic (1 to 2 cloves)
½ cup chopped onion
½ teaspoon salt
¼ teaspoon black pepper
Cut the chicken including the bones into small chunks of 1 to 2 inches long. Combine chicken with sugar,
fish sauce, oyster sauce, ginger, garlic, onion, salt, and pepper in a mixing bowl. Mix well. Cover and refrigerate. Allow
to marinate for at least 30 minutes.
In a saucepan, add the marinated chicken. Stir
and cook for 10 minutes at high heat. Cover and occasionally stir. If the chicken appears to be dry after 10 minutes, pour
in 1 cup of water and bring to boil. Otherwise, the chicken produces its own juice. Reduce heat to medium. Occasionally stir.
Cook for 10 more minutes or until ⅔ of the water evaporates. Remove from heat. Serve with rice.