Empty My Fridge
Ga Kho Gung
Ingredients
- Chicken thigh · boneless chopped500 g
- Shallot · chopped finely2
- Garlic · chopped finely1
- Ginger · julienned7
- Lemongrass · sliced4
- Turmeric · chopped finely ground powder1 tsp
- Chicken stock · powder1 tsp
- Black pepper¼ tsp
- Salt¼ tsp
- Vegetable oil3 tbsp
- Sugar1 ½ tbsp
- Water / 5 fl oz150 ml
- Fish sauce1 ½ tbsp
Instructions
- Stir-fry the chopped shallots, the julienned ginger (keeping some strips aside for garnish), the lemongrass rings and the turmeric in the 3 tbsp vegetable oil until fragrant.
- Make the caramel: melt the 1.5 tbsp sugar with the 1.5 tsp water in a pan until it turns golden and sticky.
- Fry the chicken chunks until browned.
- Add the cooked aromatics, the chopped garlic, the chicken stock powder, black pepper and salt and stir through.
- Add the 1.5 tbsp fish sauce and 150 ml water, bring to the boil, then cover and simmer until the chicken is cooked.
- Remove the lid and cook for 5-10 minutes to thicken the sauce.
- Garnish with the reserved ginger strips.
Summarized from Wandercooks's video. Watch it for the details.
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