Chicken and Ginger Simmered in Caramel Sauce

Name: Chicken and Ginger Simmered in Caramel Sauce
Yield: serves 4 with 2 or 3 other dishes
Ingredients: 1 2/3 pounds boneless, skinless chicken thighs, well trimmed and cut into 1-inch chunks; Chubby 2-inch piece fresh ginger, peeled, thinly sliced, and smashed with the broad side of a cleaver or chef’s knife; 3 tablespoons Caramel Sauce (page 316); 2 tablespoons fish sauce; 1/4 teaspoon salt; 2 tablespoons water; 1 scallion, green part only, chopped

December 14, 2011

This is a classic northern interpretation of kho, homey simmered dishes that are part of everyday Viet meals. It reflects the simple art of Vietnamese cooking, requiring just a few ingredients yet yielding a savory result. The chicken releases its juices during cooking, which add to the overall flavor of the bittersweet caramel sauce, a Vietnamese staple. The ginger softens, mellows, and blends with the other ingredients as it cooks, but it still delivers a mild sharpness to the finished dish. Traditionally, this kho calls for cutting bone-in, skin-on chicken into chunks. However, for the sake of ease and health, I, like many other Vietnamese Americans, now use boneless, skinless chicken thighs. Serve with lots of rice to sop up the sauce.

Cooks' Note

This dish may also be prepared in a small (1 1/2-quart) clay pot. For details on clay pot cooking, see page 108.

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