Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Chicken And Ginger In Caramel Sauce - {Ga Kho} Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasChicken And Ginger In Caramel Sauce - {Ga Kho} Recipe - Cooking Index

Chicken And Ginger In Caramel Sauce - {Ga Kho}

Cuisine: Vietnamese
Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozBoneless skinless chicken thighs - cut 1" chunks
1   Ginger root - (2" long) - peeled
3 tablespoons 45mlCaramel Sauce - {Nuoc Mau} - (see recipe)
2 tablespoons 30mlFish sauce
1/4 teaspoon 1.3mlSalt
2 tablespoons 30mlWater
1   Green onion, green tops only - chopped
  Steamed rice - for serving

Recipe Instructions

Thinly slice ginger root into quarter-size coins and crush. Place the chicken, ginger, Caramel Sauce, fish sauce, salt and water into a saucepan. Give a stir to distribute everything. Cover and bring to a strong simmer over medium heat. Stir again to break up the chicken pieces, then replace the lid. Cook for 10 minutes, periodically stirring to evenly expose the chicken to the sauce. The kho will send fragrant steam out from under the lid. The sauce will increase in volume as the chicken releases its juices.

After the 10 minutes are up, remove the lid and continue cooking to reduce the sauce and deepen the color to a rich reddish brown, about 5 minutes. Replace the lid and allow it to rest for 5 minutes. Taste the sauce and adjust the flavor with extra fish sauce, if necessary. Garnish with the chopped green onion and serve with plenty of rice.

This recipe yields 4 servings.

Each serving, without rice: 362 calories; 631 mg sodium; 148 mg cholesterol; 17 grams fat; 5 grams saturated fat; 8 grams carbohydrates; 41 grams protein; 0.07 gram fiber.

The Los Angeles Times, 02-06-2002


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.