chicken and ginger in caramel sauce
Chicken and Ginger in Caramel Sauce (Gà Kho - Vietnamese) Source: Los Angeles Times - February 6, 2002 The chicken exudes its juices during cooking, which adds extra savoriness to ...
Ingredients
- 11/2 pounds boneless, skinless chicken thighs, cut into 1-inc
- 1(2-inch) piece ginger root, peeled, thinly sliced into quart
- 3tablespooncaramel sauce (in this section)
- 2tablespoonfish sauce
- 1/4teaspoonsalt
- 2tablespoonwater
- 1green onion, green tops only, chopped
- 4servings
Directions
- 1
Chicken and Ginger in Caramel Sauce (Gà Kho - Vietnamese) Source: Los Angeles Times - February 6, 2002 The chicken exudes its juices during
- 2
The ginger softens and mellows, blending in with the other ingredients while still retaining its jolting quality
- 3
To crush the ginger, place the flat side of a knife blade on each slice and give the blade a firm whack with the palm of your hand
- 4
Crushing the ginger releases more of its juices during cooking, thereby mitigating its bite
- 5
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks 1 (2-inch) piece ginger root, peeled, thinly sliced into quarter-size
- 6
Give a stir to distribute everything
- 7
Cover and bring to a strong simmer over medium heat
- 8
Stir again to break up the chicken pieces, then replace the lid