Poulet braisé au gingembre et au caramel

Gà Kho is an iconic Vietnamese dish, where the chicken is braised in a flavorful blend of caramel, ginger, and fish sauce (nuoc-mâm). It is usually served with rice, pickled vegetables, and boiled vegetables dipped in fish sauce.

I use boneless chicken thighs, which are tender and rich in flavor, making this dish even more delightful and easy to prepare.

Have you ever tried this Vietnamese classic? 🇻🇳🍛

Ingredients

• 4 boneless chicken thighs (or 500 g of chicken meat)

• 20 g of sugar

• 1 clove of chopped garlic

• 3 cm of ginger cut into julienne

• Salt

• Fish sauce (nuoc-mâm)

• Chicken stock powder

• Pepper

• 3 chilies

• 2 tbsp of vegetable oil

Preparation

1. Marinate the chicken
   Cut the chicken into 3 cm x 3 cm pieces. Season with nuoc-mâm, salt, pepper, and chicken stock powder. Let it marinate for 15 minutes.

2. Prepare the caramel
   Heat 2 tbsp of oil in a pan. Add the sugar and let it caramelize over low heat until achieving a golden color.

3. Sear the chicken
   Add the marinated chicken and mix well to ensure it absorbs the caramel.

4. Cook with garlic
   Incorporate the garlic and cook for a few minutes until it is slightly golden.

5. Simmer
   Pour 1/2 bowl of water, cover and let simmer for 15 minutes or more, until the sauce thickens.

6. Finish
   Add the ginger and chilies, then cook for a few more minutes.

7. Enjoy
   Serve hot with rice for a comforting and authentic meal! 🍚😋