Gà kho gừng

Chicken pieces glistening under an amber caramel glaze. The sharp scent of ginger and fish sauce fills the air, promising tender meat with intense umami depth.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 465
• Protein: 38 g
• Carbs: 16 g
• Fat: 24 g

Ingredients

• 800 g Chicken thigh ( cut into pieces )
• 2 tbsp Brown sugar
• 4 tbsp fish sauce
• 2 piece Shallot ( minced )
• 2 piece Garlic ( minced )
• 1 tbsp Ginger ground
• 1 tbsp Peanut oil
• 1 piece Thai chili optional ( split in half )
• 1 pinch Black pepper ground
• 50 g Fresh ginger ( peeled and cut into thin matchsticks )

Instructions

1. Preparation of chicken and aromatics

   Cut the chicken into approximately 3 cm pieces. Finely mince the shallots and garlic. Peel the fresh ginger and cut into thin matchsticks (julienne). The chicken should be at room temperature to avoid cooling the pan.

2. Dry caramel

   In a skillet, heat the brown sugar over medium heat. Do not stir. When the sugar melts and turns amber, with that characteristic nutty smell, move to the next step.

3. Sear and color

   Add the oil and chicken. Stir vigorously to coat each piece in caramel. The meat should take on a beautiful glossy brown color. Add the garlic, shallots, ground ginger, and the fresh ginger matchsticks.

4. Simmering

   Pour in the fish sauce and a little water. Add the split chili. Cover and simmer over low heat. The sauce should reduce until syrupy and coat the spoon.

Chef's tips

• If the caramel turns too dark, discard it and start over, otherwise the dish will be bitter.
• Use chicken thighs instead of breasts; they stay juicy after simmering.
• The sauce should be short: it should coat the meat, not drown it.

Storage

Keeps for 3 days in the refrigerator. Reheat gently in a pan with a splash of water to loosen the sauce.