Vietnamese Ginger Chicken Recipes

VIETNAMESE CHICKEN WITH GINGER

Steps:

• Have ready 1/2 cup water. If using Chinese brown sugar, put it and 2 Tbs. water in a 10-inch straight-sided skillet over medium heat. Stir frequently with a wooden spoon, chopping up the sugar with the spoon until it dissolves completely, 4 to 5 minutes. (If using white sugar, put it-without the water-in a 10-inch straight-sided skillet over medium. Cook until it starts to melt at the edges and turn golden brown, about 5 minutes.)
• Reduce the heat to medium low and continue cooking, stirring constantly if using brown sugar or gently swirling the pan if using white sugar, until the bubbling caramel darkens to a reddish brown, 3 to 4 minutes. 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.
• Wipe out the pan and heat the olive 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.
• 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. Stir in the fish sauce, salt, pepper, chile flakes, and reserved caramel. Reduce the heat to medium and cook at a vigorous simmer, turning the chicken every few minutes, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Stir in the reserved ginger and shallot and cook for 3 to 4 minutes to blend the flavors. Transfer to a serving plate and garnish with the scallion rings.

VIETNAMESE GINGER CHICKEN (GA KHO)

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.

VIETNAMESE CARAMEL GINGER CHICKEN RECIPE (GA KHO GUNG)

Steps:

• Process.
• Step 1: Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.
• Step 2: With hot water (so the leftover caramel bits do not seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl. Many Vietnamese Chicken recipes usually require a short time to make this process.
• Step 3: To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.
• Step 4: Transfer the chicken and cooked aromatics (ginger, etc) to a serving platter. Thinly slice spring onions and use to garnish the chicken.
• To sum up, this dish is one of best Vietnamese Chicken recipes in rainy days. With a hot bowl rice and soup, you can feel comfortable and feel warmer inside by ginger. It also help you to prevent many sick when the weather changes. Good luck to you!
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