How to Make Vietnamese Caramelized Chicken Ga Kho Asian Cooking Recipe Cuisine

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Vietnam Caramelized Chicken Ga Kho


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 6 Servings

 2 1/2 lbs chicken thighs  or 2 1/2 lbs chicken legs, skinless 

 2 tablespoons fish sauce

 1 tablespoon brown sugar
3/4 cup brown sugar

 1/3 cup fish sauce

 1/3 cup rice vinegar

 1/3 cup water

 4 garlic cloves, minced

 2 tablespoons ginger, finely grated ( can substitute with finely minced lemongrass)

 2 green onions, sliced thin
2 jalapenos or 1 Thai chile, pepper thinly sliced

 2 green onions, sliced about 1/2 inch

 2 tablespoons peanut oil or 2 tablespoons vegetable oil


Directions:

 1. Marinade the chicken with 2 tablespoons of fish sauce and 1 tablespoon brown sugar for about 1/2 hour.

 2. In the meantime in a small bowl make the sauce by combining brown sugar, water, rice vinegar and fish sauce; mix until dissolve. Add the ginger, green onions and garlic; set aside.

 3.Heat a large pan on high with peanut oil and add the chicken with the flat surface of thigh facing down. Allow to sear without touching them for a minute or so and then pour in about 1/4 of the sauce.  Try not to move around the chicken as you want the chicken to sear and caramelize.

 4. The sauce will start to thicken and the chicken will brown after a few minutes. Check to see if it's nicely caramelized, then turn the pieces of chicken over and pour in the rest of the sauce. Continue to cook until sauce is reduced to your prefered consistency. 

 5. Just as you turn off the heat, toss in the chiles and green onions. Transfer to serving platter.

 Top with roasted peanuts and cilantro if desired.


For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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