Monday, August 1, 2016

Vietnamese Braised Chicken (Ga Kho Gung)

recipe adapted from here
1/2 chicken - chopped into pieces (seasoned with some salt and pepper)
2-1/2 oz chinese brown sugar or about 1 plank size (chopped into pieces)
1/2 cup water + 2 tbsp water
1 medium sized knob ginger - peeled and chopped coarsely
1 large shallot - sliced
3 tbsp vietnamese fish sauce
freshly ground black pepper to taste
salt to taste
3 tbsp coconut oil 

*if not making caramel sauce using brown sugar, replace with vietnamese caramel sauce or indonesian kecap manis.

  1. Put brown sugar and 2 tbsp water in a skillet over medium heat. Stir frequently with a wooden spoon, stirring until it dissolves completely.
  2. Reduce heat to medium low and continue cooking, stirring constantly until the bubbling caramel darkens to a reddish brown, 3 to 4 minutes.
  3. Remove the pan from the heat and, with your face averted to avoid steam and spatters, carefully pour the 1/2 cup water into the pan. The caramel may harden; if it does, set the pan over medium-high heat and stir until it dissolves. Stir the liquid to blend in the caramel and pour it into a heatproof measuring cup or bowl.
  4. Wipe out the pan and heat the coconut oil over medium high. Add the shallot and ginger and cook, stirring frequently, until they’re softened and starting to brown, 2 to 3 minutes. Transfer to a bowl.
  5. Set the skillet back over high heat. Add the seasoned chicken pieces and cook until they lose their raw color on the outside, about 2 minutes per side; the pan will be crowded and the chicken needn’t brown.
  6. Stir in the fish sauce, salt, pepper and reserved caramel. Reduce the heat to medium and cook simmer until the chicken is cooked through, about 20 minutes.
  7. Stir in the reserved ginger and shallot and cook for 3 to 4 minutes to blend the flavors. 
  8. Transfer to a serving plate and garnish with scallion rings.

No comments:

Post a Comment