AUTHENTIC VIETNAMESE HOME COOKING RECIPE: CARAMELIZED GINGER CHICKEN (GA KHO GUNG)
Serves 4-6
INGREDIENTS
Chicken
3 lbs bone-in chicken (legs, drumsticks or thighs)
Salt for washing chicken (about 1 tablespoon)
Marinade
1 tablespoon chicken stock powder
3 tablespoons granulated white sugar
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon MSG
2-½ tablespoons fish sauce (add separately)
Caramel Color
2 teaspoons granulated white sugar
Aromatics
2 tablespoons vegetable oil
2-inch piece ginger (thumb size, peel and slice into thin strips)
3 garlic cloves (peel and dice)
1 large shallot (peel and dice)
Garnish
¼ teaspoon black pepper
2 tablespoons chopped cilantro/green onions
INSTRUCTIONS
Chop up chicken into large 2-inch pieces. Coat the chicken generously with salt. Rub salt into the chicken to give it a good scrubbing. Scrap chicken skin clean with a knife if needed. Rinse with cold running water then drain dry.
Marinate chicken with chicken stock powder, sugar, salt, MSG and black pepper for at least 15 minutes. Fish sauce will be added later to subdue the fishy smell.
Make the caramel sauce: To a large skillet with a lid, add sugar and heat on medium high. Wait until sugar melts and caramelizes to a dark amber color. Sugar will burn quickly with lots of smoke (best to do this outside if possible). Do not walk away. Wait until sugar caramelizes to dark amber, not black. Immediately add the marinated chicken. Toss chicken with caramel sauce to get a nice brown color. Remove chicken from skillet and set aside.
To the now empty skillet, add vegetable oil and heat on medium-high. Add shallots first. Toss until fragrant. Add ginger next. Toss until fragrant. Lastly, add garlic. Toss until fragrant.
Add chicken to the aromatics in the skillet. Toss until coated. Add fish sauce and toss until evenly coated. 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 5-10 minutes until liquid is mostly evaporated.
Garnish with a dash of black pepper and a sprinkle of chopped cilantro. Serve with steamed rice for a full meal.
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