Best Vietnamese Caramel Ginger Chicken Recipe Ga Kho Gung Recipes

VIETNAMESE GINGER CHICKEN (GA KHO GUNG)

Vietnamese Ginger Chicken (Ga Kho Gung) image

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

Time 25m

Number Of Ingredients 13

Ingredients

3 lbs bone-in chicken (legs, drumsticks or thighs cut into bite-size pieces)
1 tablespoon chicken bouillon powder
3 tablespoons granulated sugar
1 teaspoon sea salt
3 tablespoons fish sauce
2 tablespoons granulated sugar
2 tablespoons vegetable oil
3-inch piece fresh ginger (peel and slice into thin strips)
3 garlic cloves (peel and dice)
1 large shallot (peel and dice)
¼ teaspoon ground black pepper
2 tablespoons thinly sliced cilantro/green onions
Red chilies (optional)

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 CARAMEL GINGER CHICKEN RECIPE (GA KHO GUNG)

Vietnamese Caramel Ginger Chicken Recipe (Ga Kho Gung) image

One of delicious Vietnamese Chicken Recipes in rainy day is Caramel Ginger Chicken (Ga Kho Gung). If you are like me, you have probably been seduced by popular Vietnamese foods, such as Pho and Banh Mi. The flavors, delicate in the case of the traditional noodle soup (Pho) and robust in the instance of the roasted or grilled pork sandwich (Banh Mi), are always pleasing but rather elusive. We learned that Vietnamese food is carefully balanced using five elements: salty (water), spicy (metal), bitter (fire), sour (wood), and sweet (Earth). Each element, in turn, corresponds to one of the body's organs. This dish, with its rich caramel and ginger sauce, epitomizes the principles of Vietnamese Chicken Recipes for cooking. A simple caramel sauce (don't be nervous - it's just melted and cooked sugar) blends with pungent fish sauce to produce a sticky, sweet and salty coating for the chicken. As soon as you taste it, you will wonder why the only thing you topped with caramel sauce in th

Provided by nuoc_6493

Categories Vietnamese

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup granulated sugar
1/2 cup water
3 tablespoons canola oil
1/2 medium onion, finely chopped
1/2 cup fresh ginger, peeled, and cut into matchsticks
2 garlic cloves, sliced
4 -5 chicken leg meat, cleaned
2 tablespoons fish sauce
1 teaspoon fish sauce
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon red chili pepper flakes
3 green onions, thinly sliced

Steps:

Process.
Step 1: Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.
Step 2: With hot water (so the leftover caramel bits do not seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl. Many Vietnamese Chicken recipes usually require a short time to make this process.
Step 3: To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.
Step 4: Transfer the chicken and cooked aromatics (ginger, etc) to a serving platter. Thinly slice spring onions and use to garnish the chicken.
To sum up, this dish is one of best Vietnamese Chicken recipes in rainy days. With a hot bowl rice and soup, you can feel comfortable and feel warmer inside by ginger. It also help you to prevent many sick when the weather changes. Good luck to you!
If you wanna see more recipes of Vietnamese, feel free to follow my website at http://www.vietnamesefood.com.vn.