Gà Kho Gừng: Caramelized Ginger Chicken

Name: Gà Kho Gừng: Caramelized Ginger Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1.5-inch pieces); 2 tablespoon vegetable oil; 0.5 cup granulated sugar; 6.25 cup water; 4 clove garlic (minced); 4 fresh gingers (peeled and julienned); 0.5 cup fish sauce; 0.25 cup chicken broth; 2 tablespoon black pepper (freshly ground); 3 cup jasmine rice (uncooked); 2 pound bok choy (trimmed and cut into quarters); 1 tablespoon soy sauce; 1 teaspoon sesame oil; 0.5 cup green onions (thinly sliced)

Succulent boneless chicken simmered in a rich, sweet, and savory caramel sauce infused with pungent ginger and spicy black pepper, served alongside fluffy jasmine rice and vibrant stir-fried bok choy.

Prep: 30 min
Cook: 45 min
Total: 1 hr 15 min
Servings: 8
Cuisine: Vietnamese
Difficulty: Hard
Cost: $2.74/serving

Dietary

Nut-Free
Dairy-Free
Egg-Free
Low-Cholesterol
Low-Fat
Low-Saturated-Fat
Low-Calorie

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1.5-inch pieces)
2 tablespoon vegetable oil
0.5 cup granulated sugar
6.25 cup water
4 clove garlic (minced)
4 fresh gingers (peeled and julienned)
0.5 cup fish sauce
0.25 cup chicken broth
2 tablespoon black pepper (freshly ground)
3 cup jasmine rice (uncooked)
2 pound bok choy (trimmed and cut into quarters)
1 tablespoon soy sauce
1 teaspoon sesame oil
0.5 cup green onions (thinly sliced)

Instructions

Prepare the chicken: Pat the chicken breast pieces dry with paper towels. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
Make the caramel: In a large, heavy-bottomed pot or Dutch oven, combine 1/2 cup granulated sugar and 1/4 cup water. Heat over medium-high heat without stirring until the sugar dissolves and the mixture begins to boil. Continue cooking, swirling the pan occasionally, until the syrup turns a deep amber color, about 5-8 minutes. Watch carefully to prevent burning.
Sauté aromatics: Immediately add 1 tablespoon vegetable oil to the caramel (be cautious as it may splatter). Add minced garlic and julienned fresh ginger. Sauté for 1 minute until fragrant.
Cook the chicken: Add the seasoned chicken breast to the pot. Stir to coat the chicken in the caramel and aromatics. Cook for 5 minutes, stirring occasionally, until the chicken is lightly seared on all sides.
Simmer the sauce: Pour in 1/2 cup fish sauce and 1/4 cup chicken broth. Add the remaining 1 1/2 tablespoons black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until chicken is cooked through and tender, and the sauce has thickened slightly. Stir occasionally.
Cook the rice: While the chicken simmers, prepare the jasmine rice. Rinse 3 cups uncooked jasmine rice under cold water until water runs clear. Combine rinsed rice and 6 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is fluffy. Let stand, covered, for 5 minutes before fluffing with a fork.
Stir-fry bok choy: In a large skillet or wok, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the trimmed bok choy and stir-fry for 3-5 minutes until tender-crisp. Add 1 tablespoon soy sauce and 1 teaspoon sesame oil, toss to combine. Season with a pinch of salt if needed.
Serve: Ladle the caramelized ginger chicken and sauce over steamed jasmine rice. Serve with a side of stir-fried bok choy. Garnish generously with thinly sliced green onions.

Notes

Making the caramel carefully is key. Ensure it reaches a deep amber color for rich flavor, but remove from heat quickly before it burns. The amount of ginger can be adjusted to personal preference.

Nutrition (per serving)

Calories: 489
Protein: 29.4 g
Carbohydrates: 79 g
Fat: 6.3 g
Fiber: 1.8 g
Sodium: 1688 mg
Saturated Fat: 0.9 g
Sugar: 13.4 g
Cholesterol: 60 mg