Ginger Caramel Braised Chicken — Ga Kho Gung
Northern Vietnamese clay-pot chicken thigh braised in a dark caramel sauce of palm sugar, fish sauce, and a generous quantity of fresh ginger, finished with black pepper and scallion, served over jasmine rice with cilantro.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice ginger into thin matchsticks, mince shallot and garlic, slice scallion thin and chilli into rings. Pat chicken pieces dry and dust with black pepper. Rinse rice until water runs clear.
Toast
Melt palm sugar with oil in a large clay pot or heavy-bottomed pot over medium heat 3 to 4 minutes until deep amber and toffee-scented. Add half the ginger, shallot, and garlic, stir 1 minute until fragrant.
Boil
While the pot simmers, add rice to a medium pot with 360ml cold water and salt, bring to boil over high heat 3 minutes, cover, reduce to lowest heat 12 minutes until fluffy.
Sear
Slide chicken into caramel off heat, toss 1 to 2 minutes until evenly bronzed. Stir in fish sauce, dark soy, and remaining ginger over high heat 30 seconds until chicken glistens.
Braise
Pour in 300ml hot water, bring to simmer over medium 2 to 3 minutes, cover, reduce to lowest heat 28 to 30 minutes turning once until chicken is fork-tender and sauce becomes a glossy clinging glaze.
Plate
Mound rice in bowls, ladle chicken and ginger with braising sauce over top, scatter scallion, chilli rings, and cilantro across, and serve immediately.
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