Empty My Fridge
Vietnamese Caramelized Ginger Chicken (Ga Kho Gung)
Ingredients
- Chicken3 lb
- Chicken stock · powder1 tbsp
- Sugar8 tsp
- Salt1 tsp
- Fish sauce2-½ tablespoons
- Ginger2 inches
- Garlic3
- Shallot1
- Black pepper · ground¼ tsp
- Scallion · thinly sliced2 tbsp
- Chili pepper
Instructions
- Marinate the chicken with the bouillon powder, sugar, salt and fish sauce for at least 15 minutes.
- In a large lidded skillet, add the sugar and water and gently swirl to spread evenly. Heat over medium-high until the sugar melts and turns dark amber.
- Add the ginger, garlic and shallot and pan-fry until fragrant.
- Add the marinated chicken with all its marinade liquid and toss to coat in the caramel until well browned.
- Cover with the lid and reduce to a low simmer for 10 minutes.
- Remove the lid and continue cooking for another 10 minutes.
- Garnish with ground black pepper, green onions or cilantro, and red chilies if using.
Summarized from Vicky Pham's video. Watch it for the details.
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