Ga Kho Ginger Chicken Recipes

Steps:

• Heat oil and fry ginger, garlic and shallot until brown.
• Add chicken and stir fry for 1 minute, then add all ingredients.
• Cook for 8 minutes, stirring often until sauce thickens.

Steps:

• In a mixing bowl combine sugar, fish sauce, and oyster sauce. Mix well, then add the chicken and ginger massaging the marinade into the flesh.
• Cover and place in the refrigerator to marinate for 20 minutes.
• Bring a wok or saucepan to medium heat, then add oil and garlic and cook until fragrant.
• Now turn the heat to high then add the chicken searing all sides. Cover the chicken with the stock, pour in the remaining marinade and bring to the boil.
• Skim off all impurities until clear and cover the pan. Reduce the heat to low and simmer for 15 minutes.
• Add spring onions and freshly ground black pepper, stir and cook for a further minute.
• Transfer to a serving bowl and garnish with chile. Serve with jasmine rice.

Steps:

• Process.
• Step 1: Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.
• Step 2: With hot water (so the leftover caramel bits do not seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl. Many Vietnamese Chicken recipes usually require a short time to make this process.
• Step 3: To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.
• Step 4: Transfer the chicken and cooked aromatics (ginger, etc) to a serving platter. Thinly slice spring onions and use to garnish the chicken.
• To sum up, this dish is one of best Vietnamese Chicken recipes in rainy days. With a hot bowl rice and soup, you can feel comfortable and feel warmer inside by ginger. It also help you to prevent many sick when the weather changes. Good luck to you!
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Steps:

• Marinade the chicken with 2 tablespoons of fish sauce and 1 tablespoon brown sugar for about 1/2 hour.
• 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.
• 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. 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 thick consistency. Just as you turn off the heat, toss in the chiles and green onions. Transfer to serving platter and generously top with roasted sesame seeds or toasted peanuts and cilantro.

Steps:

• heat a large pan over medium heat.Add sugar and water and cook until sugar start to melt and turn brown.
• Stir frequently for 15 minutes.Then, remove the pan and pour the caramel into a bowl.
• Clean the pan with hot water. Heat olive oil and add onion, garlic and ginger. Cook for 5 minutes then, remove it in a bowl.
• Add 2 thin cut chicken breasts that have been seasoned with salt and pepper to the pan and cook it for 10 minutes.
• Add caramel, soya sauce and the reserved onion, garlic and ginger.
• Reduce the heat and cook it for 20 minutes.