Ga Kho Vietnamese Chicken with Jasmin Rice

Bring a saucepan of salted water to the boil.

Peel and finely chop the garlic, ginger and red onion.

Finely slice the red chilli and spring onion across a diagonal.

Roughly chop the green capsicum and chicken into pieces.

In a bowl combine 1/3 of the fish sauce, 1/3 Soy Sauce and 1/3 of the brown sugar and add the chicken to marinade.

In another bowl, mix together the remaining brown sugar, water, apple cider vinegar and fish sauce and soy sauce and mix until the sugar has dissolved.

Add the rice to the boiling water and cook until tender (11 mins).

Heat the olive oil in a wok over medium-high heat. Add the red onion, garlic and ginger to the wok and stir fry until fragrant and the onion is starting to become softer.

Add the chicken and allow to sear on the outside. Add the green capsicum and stir fry.

Pour in the sauce and continue to cook, allowing the chicken to begin to caramelise.

Drain the rice.

Remove the chicken from the heat. Stir in the red chilli and spring onion.

Distribute the rice among serving plates. Serve the Ga Kho atop the rice and sprinkle with sesame seeds.