FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Appetizer RecipesPoultry Appetizers pg 1 >  Carmelized Ginger Chicken

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

CARMELIZED GINGER CHICKEN

 

Secrets of the Red Lantern (Vietnamese)
by Pauline Nguyen and Luke Nguyen
Serves 4

Carmelized Ginger Chicken
(Gà Kho Gùng)

 

Ingredients

• 1 pound chicken thighs, bone-in and skin-on
• 2 tablespoons Asian fish sauce
• 2 tablespoons ground ginger
• 2 teaspoons ground garlic
• 1 red chile, sliced
• 1/4 cup sugar
• 1 tablespoon oil
• 1/2 small onion, cut into wedges
• 2 cups chicken stock
• 1 scallion, finely sliced on the diagonal
• 1 small handful cilantro leaves
 

Directions

Remove the fat and excess skin from the chicken thighs, then cut them in half across the bone. Combine the fish sauce, ginger, garlic, chile, and 1 tablespoon of the sugar in a bowl. Add the thigh pieces to the bowl and mix well. Marinate in the fridge for at least 4 hours. For the best result, marinate the chicken overnight.

Place a large saucepan over medium heat and pour in the oil, then fry the chicken pieces, skin side down, for 3 to 5 minutes, until golden brown. Turn the chicken over and seal the other side, then remove from the saucepan and drain off any excess oil from the chicken. Add the remaining sugar to the saucepan and cook until it is a light caramel color. Return the chicken to the pan with the onion and marinade. Pour over the chicken stock and bring it to a boil, then decrease the heat to a simmer and cook the chicken, uncovered, for 15 to 20 minutes, until cooked through.

Turn out into a serving dish, garnish with the scallions and cilantro, and serve with jasmine rice.
 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages