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Category: Main courses

Chicken and Ginger in Caramel Sauce (Ga Kho)

This is a very straightforward northern Vietnamese preparation. I've read recipes from the central and southern Vietnamese regions that include garlic and chiles, and that saute the chicken with aromatics before simmering. While there's bound to be more complex flavors ... Read more

Total time: 30 minutes. | Serves 4
  • 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 coins and crushed
  • 3 tablespoons Caramel Sauce
  • 2 tablespoons fish sauce
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 1 green onion, green tops only, chopped
  • Steamed rice, for serving

Step 1Place the chicken, ginger, Caramel Sauce, fish sauce, salt and water into a saucepan. Give a stir to distribute everything. Cover and bring to a strong simmer over medium heat. Stir again to break up the chicken pieces, then replace the lid. Cook for 10 minutes, periodically stirring to evenly expose the chicken to the sauce. The kho will send fragrant steam out from under the lid. The sauce will increase in volume as the chicken releases its juices.

Step 2After the 10 minutes are up, remove the lid and continue cooking to reduce the sauce and deepen the color to a rich reddish brown, about 5 minutes. Replace the lid and allow it to rest for 5 minutes. Taste the sauce and adjust the flavor with extra fish sauce, if necessary. Garnish with the chopped green onion and serve with plenty of rice.

Each serving, without rice:
362 calories; 631 mg sodium; 148 mg cholesterol; 17 grams fat; 5 grams saturated fat; 8 grams carbohydrates; 41 grams protein; 0.07 gram fiber.
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