Time 1h45m Number Of Ingredients 12 Steps:
In a bowl, mix the nuoc mâm and sugar until completely dissolved. In a large salad bowl, place the pieces of chicken, pour the nuoc mâm + sugar mixture over the chicken, add the shallots and the garlic. Marinate for 30 minutes. In a wok, heat the oil. Brown the chicken pieces with all the marinade over high heat for 5 minutes. Reduce the heat, cover and simmer over medium-low heat for 15 minutes. Add the ginger and red hot pepper and mix gently. Increase the heat for 5 minutes then add the boiling water. Cover and simmer for 20 minutes over medium-low heat. At this point, the sauce should be reduced. If this is not the case, increase the heat and continue cooking for a few more minutes. Season with black pepper and sprinkle with Chinese chives. Serve with fragrant white rice.
Time 25m Number Of Ingredients 13 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.
Yield 2 serving(s) Number Of Ingredients 10 Steps:
Heat oil and fry ginger, garlic and shallot until brown. Add chicken and stir fry for 1 minute, then add all ingredients. Cook for 8 minutes, stirring often until sauce thickens.
Time 24m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Heat a heavy saucepan on medium high for about a minute until pan is hot, add sugar and turn heat down to medium. Caramelize sugar for about 1 minute. Keep a close watch to make sure sugar is brown, but not burnt. Add ginger and stir for about 10 seconds. Add remaining ingredients except scallions. Turn the pieces and brown the chicken for about 2 minutes. Reduce heat to a simmer. Cook until liquid in the pan is reduced to half. Sauce should be brown and thick. About 10 minutes if you’re using boned in whole thighs. If you’re using boneless, skinless chicken the cooking time is reduced to about 6 minutes. Over cooking will make the meat tough. Garnish with scallion and serve with steamed rice.
More about “ga kho ginger chicken recipes”
Time 1h10m Yield 4 Servings Number Of Ingredients 12 Steps:
In a mixing bowl combine sugar, fish sauce, and oyster sauce. Mix well, then add the chicken and ginger massaging the marinade into the flesh. Cover and place in the refrigerator to marinate for 20 minutes. Bring a wok or saucepan to medium heat, then add oil and garlic and cook until fragrant. Now turn the heat to high then add the chicken searing all sides. Cover the chicken with the stock, pour in the remaining marinade and bring to the boil. Skim off all impurities until clear and cover the pan. Reduce the heat to low and simmer for 15 minutes. Add spring onions and freshly ground black pepper, stir and cook for a further minute. Transfer to a serving bowl and garnish with chile. Serve with jasmine rice.
