koko's corner

 
The base for this dish is the caramel sauce, so you need to start there first. 
After your sauce is finished gather together the

chicken, ginger, fish sauce, water, salt and scallion. That's it. 
 

Now, you are going to be better than I am about reading a recipe_ALL_the way through before starting. As you can see I added the scallions in the beginning when according to the recipe, they are the garnish at the end.

Tasted great anyway, but you don't always luck out like that. 

 In the pot, I used a clay pot, add the chicken, ginger, salt, fish sauce and water. Cover and simmer over medium heat. 

The sauce will increase as the chicken cooks and releases it's juices. 

Enjoy
You just have to have rice for all that delicious sauce. 

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Chicken And Ginger Simmered In Caramel Sauce Gà Kho Gung

asian, poultry

1 2/3 pounds boneless, skinless chicken thighs,; trimmed and
cut into one inch chunks
chubby 2inch piece fresh ginger, peeled; thinly sliced and
smashed with the broad side; of a cleaver
3 tablespoons caramel sauce
2 tablespoons fish sauce
1/4 teaspoon salt
2 tablespoons water
1 scallion, green part only,; chopped

1 In a small saucepan, combine the chicken, ginger, caramel sauce, fish
sauce, salt, and water and stir to distribute everything evenly.
Cover and bring to a strong simmer over medium heat.
Stir again to break up the chicken pieces and replace the lid.
Cook for 10 minutes, stirring every now and again so that all the
chicken is evenly exposed to the sauce.
Fragrant plumes of steam will shoot from under the lid and the contents
will boil vigorously. The sauce will increase in volume as the chicken releases its juices.
If the contents threatens to boil over or the lid rattles, lower the heat.
2 After the 10 minutes, uncover and continue cooking for about 5 minutes,
or until the sauce reduces and the color deepens to a rich reddish brown.
Remove from the heat, cover, and let rest for 5 minutes.
3 Taste the sauce and adjust the flavor with extra fish sauce, if
necessary.
Transfer to a serving bowl, garnish with the scallion, and serve
immediately.
NOTE This dish may also be prepared in a small (1 ½-quart) clay pot.

THIS IS A CLASSIC northern interpretation of kho, homey simmered dishes
that are part of everyday Viet meals. It reflects the simple art of Vietnamese cooking, requiring
just a few ingredients yet yielding a savory result.
The chicken releases its juices during cooking, which add to the overall
flavor of the bittersweet caramel sauce, a Vietnamese staple.
The ginger softens, mellows, and blends with the other ingredients as it
cooks, but it still delivers a mild sharpness to the finished dish.
Traditionally, this kho calls for cutting bone-in, skin-on chicken into
chunks. However, for the sake of ease and health, I, like many other Vietnamese
Americans, now use boneless, skinless chicken thighs.
Serve with lots of rice to sop up the sauce.
Serves 4 with 2 or 3 other dishes

Nguyen, Andrea. Into the Vietnamese Kitchen: Treasured Foodways, Modern
Flavors

Yield: 4 servings

** Exported from Now You're Cooking! v5.91 **

 And that's that