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

Carmelized Ginger Chicken
(Gà Kho Gùng)



• 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


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.

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