Vietnamesegingerchickengakho Recipes

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.

GRILLED VIETNAMESE CHICKEN

Steps:

• PREPARE CHICKEN: Trim larger pieces of fat from chicken (don't worry about smaller ones - they'll burn off). Pound chicken to even thickness for even cooking. I use the bottom of a pot or heal of my hand.
• MARINATE CHICKEN: Place all marinade ingredients in a ziploc bag or sealed container. Mix or squish bag to combine well. Add chicken, Seal bag/container and marinate at room temperature for 30 minutes or overnight in fridge.
• HEAT GRILL to medium-high. Oil grill with paper towel or spray.
• GRILL CHICKEN AND SERVE: Remove chicken from marinade (reserve marinade for sauce if desired Note 2). If using low salt soy sauce, lightly sprinkle chicken with salt. Grill chicken for 3-5 minutes per side, depending on thickness of chicken. Instant thermometer should read 160F. Add green onions for last 2-3 minutes if using. Transfer chicken to plate. Cover loosely with foil and let rest 5 minutes. Garnish with green onions and chopped fresh cilantro if desired. Note 3 to bake.

VIETNAMESE GINGER CHICKEN

Steps:

• Chop the chicken thigh and leg in large pieces
• Slice ginger in to thin strips
• Marinate the chicken with minced garlic, shallot, salt, sugar, chicken stock, fish sauce, ground pepper, and ginger strips
• Mix together in a bowl and let sit 30 minutes
• Add the vegetable oil and sugar to a large pan or wok over medium heat and wait for sugar to caramelize
• Add in chicken and mix well until covered with caramelized sugar
• Stir 10 minutes until no longer pink and nicely seared
• Add the Coconut Water and Stock, bring to a boil then lower heat to medium
• Cook for 30 minutes uncovered until the liquid reduces

VIETNAMESE CARAMEL CHICKEN

Steps:

• Heat brown sugar and water in a large skillet over medium-high heat. Whisk constantly until mixture starts to thicken slightly and bubble, 1-2 minutes.
• Stir in coconut milk, fish sauce, rice vinegar, garlic and jalapeño.
• Add in chicken skin side down and simmer for 25 minutes over medium heat. (If the sauce is getting too brown turn down the heat)
• Flip chicken and cook for an additional 15-20 minutes.
• Turn chicken once more so it is skin side down. Cook for a 1-2 more minutes to brown the skin and remove from the heat.
• Serve immediately with green onions for garnish if desired.

VIETNAMESE CARAMEL CHICKEN

Steps:

• Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
• Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
• Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
• Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.