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
CARAMELIZED CHICKEN GA KHO
There's more than one way to caramelize a chicken. I don't recommend substituting boneless breast for they become too dry. If you don't want to use the jalapeno or thai peppers, just season with fresh ground black pepper.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Marinade the chicken with 2 tablespoons of fish sauce and 1 tablespoon brown sugar for about 1/2 hour.
- In the meantime in a small bowl make the sauce by combining brown sugar, water, rice vinegar and fish sauce; mix until dissolve. Add the ginger, green onions and garlic; set aside.
- Heat a large pan on high with peanut oil and add the chicken with the flat surface of thigh facing down. Allow to sear without touching them for a minute or so and then pour in about 1/4 of the sauce. Try not to move around the chicken as you want the chicken to sear and caramelize. The sauce will start to thicken and the chicken will brown after a few minutes. Check to see if it's nicely caramelized, then turn the pieces of chicken over and pour in the rest of the sauce. Continue to cook until sauce is reduced to thick consistency. Just as you turn off the heat, toss in the chiles and green onions. Transfer to serving platter and generously top with roasted sesame seeds or toasted peanuts and cilantro.
VIETNAMESE GINGER CHICKEN (GA KHO)
This is a basic Vietnamese dish that can be made with any type of meat and most seafood, the variation comes in pairing the protein with the herb or spice. For example, chicken or fish is paired with ginger, shrimp or pork is paired with green onions, and beef with garlic. It is often served with steamed rice, and a couple of other dishes and a soup for family dinners. All dishes are served at the same time. However, soup is usually the last dish you eat, to "wash down" your meal.
Provided by Nado2003
Categories Chicken Breast
Time 24m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a heavy saucepan on medium high for about a minute until pan is hot, add sugar and turn heat down to medium. Caramelize sugar for about 1 minute. Keep a close watch to make sure sugar is brown, but not burnt.
- Add ginger and stir for about 10 seconds.
- Add remaining ingredients except scallions. Turn the pieces and brown the chicken for about 2 minutes.
- Reduce heat to a simmer. Cook until liquid in the pan is reduced to half. Sauce should be brown and thick. About 10 minutes if you're using boned in whole thighs. If you're using boneless, skinless chicken the cooking time is reduced to about 6 minutes. Over cooking will make the meat tough.
- Garnish with scallion and serve with steamed rice.
Nutrition Facts : Calories 395.6, Fat 25.6, SaturatedFat 7.3, Cholesterol 127.6, Sodium 649.5, Carbohydrate 7.3, Fiber 0.1, Sugar 6.6, Protein 32.1
CARAMELIZED CHICKEN (GA KHO)
This dish is really simple to prepare, yet it's a really delicious and comforting dish. It's quite similar to Caramel Chicken, an all-time favorite dish at the Slanted Door, a popular Vietnamese restaurant in San Francisco. The restaurant's popularity can't be denied because it's always packed with locals and tourists, and it's...
Provided by Vickie Parks
Categories Chicken
Time 1h10m
Number Of Ingredients 21
Steps:
- 1. For the marinade, mix together the fish sauce and brown sugar, add chicken and let marinate for about 1 hour, rotating chicken pieces about halfway through (for even marinating).
- 2. In the meantime, in a small bowl make the sauce by combining brown sugar, water, rice vinegar, fish sauce and stir until smooth and sugar is dissolved. Stir in the ginger, garlic and shallots; set aside.
- 3. Heat oil in a large skillet over high heat. Add chicken (discard marinade) and sear for 2 minutes. Reduce heat to medium and let chicken cook 20 minutes, turning chicken often for even browning. Then add 1/4 of the sauce to skillet and turn chicken to coat with sauce. The sauce will thicken and the chicken will begin to caramelize after a few minutes. Pour the rest of the sauce into the skillet and continue to cook until sauce is a thick consistency and chicken is cooked thoroughly, about 5 or 10 more minutes. Turn off the heat. Add chiles and green onions and let cook a minute, or just enough to heat the chilies.
- 4. Transfer chicken and caramelized sauce to a serving platter. Sprinkle toasted sesame seeds and cilantro on top, if desired. Serve immediately.
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