VIETNAMESE CARAMEL CHICKEN
Vietnamese caramel chicken, known as ga kho, is easy to make at home with fish sauce, palm sugar, chicken, ginger, and black pepper. The recipe is authentic as it gets and comes from The Slanted Door restaurant in San Francisco.
Provided by Charles Phan
Categories Mains
Time 1h
Number Of Ingredients 10
Steps:
- Dump the palm sugar in a small saucepan over medium-low heat and wait until the sugar sorta melts, which can take anywhere from 5 to 25 minutes. (If substituting light brown sugar for the palm sugar, you'll need to add a tablespoon or two cold water to the sugar before you place it over the heat and stir almost constantly as it melts.) Palm sugar is still a touch grainy even when it melts and that's okay. It may smoke ever so slightly, and that's okay. If the sugar appears to seize or scorch, though, lower the heat and go ahead and stir it.
- Meanwhile, measure your fish sauce and have it at the ready.
- When the sugar melts, turn off the heat under the sugar and slowly and carefully stir in the fish sauce, taking care as it may bubble and spatter. If the sugar seizes into clumps, simply return the pan to low heat and stir until everything melts once again. Let cool. The caramel sauce will thicken as it cools. Store in an airtight container for up to 1 month.
- Cut the chicken thighs into bite-size pieces.
- In a 10-inch claypot or sauté pan over medium heat, heat the oil. Add the ginger and shallots and sauté until softened, about 2 minutes. Increase the heat to medium-high and add the chiles, chicken, and 1/4 cup caramel sauce. Bring to a boil, then turn the heat down and simmer, uncovered, stirring or turning the chicken occasionally, until the chicken is cooked through and the sauce is bubbling, a shade darker, and thicker and stickier, 10 to 20 minutes. Garnish with cilantro and gobs of black pepper. Serve immediately with steamed rice.
Nutrition Facts : ServingSize 1 portion, Calories 503 kcal, Carbohydrate 42 g, Protein 37 g, Fat 21 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 162 mg, Sodium 5886 mg, Fiber 1 g, Sugar 31 g, UnsaturatedFat 16 g
VIETNAMESE GINGER CHICKEN (GA KHO GUNG)
Vietnamese braised ginger chicken or Ga Kho Gung, is a simple dish of bite-size pieces of chicken, braised and caramelized in a clay pot with ginger, garlic, shallots and fish sauce. Vietnamese comfort food for those who absolutely loves ginger.
Provided by Vicky Pham
Categories side dish
Time 25m
Number Of Ingredients 13
Steps:
- Marinate chicken with chicken bouillon powder, sugar, salt, and fish sauce for at least 15 minutes.
- Make the caramel sauce: To a large skillet with a lid, add sugar and oil. Evenly disperse water and sugar by giving it a gentle shake. Heat on medium-high and wait until sugar melts and caramelizes to a dark amber color. Add ginger, garlic and shallots and pan-fry until fragrant. Add marinated chicken and all its marinade liquid. Toss chicken with caramel sauce to get a nice brown color.
- Cover skillet with a lid for 10 minutes and reduce heat to a low simmer. After 10 minutes, remove the lid and continue to cook for an additional 10 minutes.
- Garnish with ground black pepper, green onions/cilantro, and red chilies.
Nutrition Facts : Calories 321, Fat 20, SaturatedFat 6, Carbohydrate 9, Sugar 7, Protein 25, Sodium 1363, Cholesterol 98
VIETNAMESE CLAY POT CHICKEN RECIPE - (4.1/5)
Provided by polloazul
Number Of Ingredients 13
Steps:
- Blot the chicken with paper towels to remove excess moisture. Combine the soy sauce, water, white vinegar, fish sauce, and lemon juice in a bowl and set aside. Heat the oil in a wok or large skillet over medium-high heat. Working in batches, carefully place the chicken thighs in the wok skin-side down and sear for about 5 minutes, until the skin is golden brown. Transfer to a plate and set aside. In a clay pot, Dutch oven, or deep skillet over medium heat, melt the brown sugar while stirring frequently to avoid scorching. When the sugar fully liquifies, immediate pour in the soy sauce mixture. Add the chicken, onions, chilis, garlic, and ginger. Bring the liquid to a boil, then reduce to a simmer and cook for 30 to 35 minutes, until the chicken is very tender and the sauce has reduced by at least half. Use tongs to transfer the chicken to a serving dish. Pour the sauce over the chicken, garnish with cilantro springs, and serve hot with rice on the side.
CHICKEN CLAY POT
Steps:
- Place the chicken cubes in a large bowl and add garlic powder, salt, and black pepper. Cover and place in refrigerator. Combine the soy sauce, dark soy sauce, water, white vinegar, lemon juice, and sugar in a bowl and set aside.
- Heat a 4-quart saucepot or clay pot over low heat. Add brown candy pieces or brown sugar and melt slowly over medium heat, stirring frequently to avoid sticking and burning. When sugar comes to a slow boil, carefully add fish sauce. Add the soy sauce mixture, Thai chile, garlic, and ginger. Add chicken to the liquid and cook, stirring occasionally, until chicken is tender, about 8 minutes.
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