This is part two of the Caramel Sauce post.
http://www.kokoscornerblog.com/mycor...m%C3%A0u-.html
or
http://tinyurl.com/j6osh94

This is really easy and delicious, I hope you try it.

Here's what I did
http://www.kokoscornerblog.com/mycor...mel-sauce.html
or
http://tinyurl.com/hfjcl8f

In the meantime, here's the recipe.

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Chicken And Ginger Simmered In Caramel Sauce Gà Kho Gung

Asian, poultry

1 2/3 pounds boneless, skinless chicken thighs,; trimmed and
cut into one inch chunks
chubby 2inch piece fresh ginger, peeled; thinly sliced and
smashed with the broad side; of a cleaver
3 tablespoons caramel sauce
2 tablespoons fish sauce
1/4 teaspoon salt
2 tablespoons water
1 scallion, green part only,; chopped

1 In a small saucepan, combine the chicken, ginger, caramel sauce,
fish sauce, salt, and water and stir to distribute everything evenly.
Cover and bring to a strong simmer over medium heat.
Stir again to break up the chicken pieces and replace the lid.
Cook for 10 minutes, stirring every now and again so that all the
chicken is evenly exposed to the sauce.
Fragrant plumes of steam will shoot from under the lid and the
contents will boil vigorously.
The sauce will increase in volume as the chicken releases its juices.
If the contents threatens to boil over or the lid rattles, lower the
heat.
2 After the 10 minutes, uncover and continue cooking for about 5
minutes, or until the sauce reduces and the color deepens to a rich
reddish brown. Remove from the heat, cover, and let rest for 5
minutes.
3 Taste the sauce and adjust the flavor with extra fish sauce, if
necessary. Transfer to a serving bowl, garnish with the scallion, and
serve immediately.
NOTE This dish may also be prepared in a small (1 ½-quart) clay pot.

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.
Serves 4 with 2 or 3 other dishes

Nguyen, Andrea. Into the Vietnamese Kitchen: Treasured Foodways,
Modern
Flavors

Yield: 4 servings


** Exported from Now You're Cooking! v5.91 **

koko

--

Food is our common ground, a universal experience
James Beard