Vietnamese Ginger-Braised Chicken (Ga Kho Gung)

Vietnamese Ginger-Braised Chicken (Ga Kho Gung)

• 1.5 lb skinless & boneless chicken thighs, chunked
• Vietnamese fish sauce
• sea salt & freshly-cracked black pepper
• 2 cloves fresh garlic, minced
• big knob of ginger, julienned
• 2 shallots, finely sliced
• 2 fresh Bird's eye chili, sliced
• 2 tbsp olive oil
• 2 tbsp granulated sugar
• rice wine
• spring onion to garnish

Marinate chicken with garlic, fish sauce, salt & pepper to taste for at least 30 minutes. Place heavy skillet or pot over high heat and cover bottom of skillet with oil. Drizzle equal amount of sugar into oil and let it caramelize to a light golden color. Throw chicken in and allow to sear to a golden brown. Toss in ginger, shallot and chili and allow aromatics to fry briefly. Drizzle some rice wine over chicken and lower heat to allow sauce to reduce and absorb into the chicken. Garnish with spring onion and serve with steamed jasmine rice.