Gà Kho Gừng (Ginger Chicken)

Ingredients

• about 680 g Chicken Thighs (boneless, skinless)
• about 113 g Fresh Ginger (thinly sliced)
• 3 tbsp Fish Sauce
• 2 tbsp Soy Sauce (low sodium)
• 1 tbsp Brown Sugar
• 2 cloves Garlic (minced)
• 1 tbsp Vegetable Oil
• 1/2 tsp Black Pepper
• 2 tbsp Scallions (chopped, for garnish)
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 680 g of boneless, skinless chicken thighs with the 3 tbsp of fish sauce, 2 tbsp of low sodium soy sauce, 1 tbsp of brown sugar, 2 cloves of minced garlic, and 1/2 tsp of black pepper. Stir everything together to coat the chicken evenly. Let this marinate for at least 15 minutes at room temperature.
2. 2Place a large pot or a 30.48 cm skillet over medium-high heat (176.7°C / 175°C). Add the 1 tbsp of vegetable oil and let it heat up until it shimmers, about 1 minute.
3. 3Add the about 113 g of thinly sliced fresh ginger to the hot oil. Sauté the ginger, stirring frequently, until it becomes fragrant and slightly golden, which should take about 2 minutes. Be careful not to burn it.
4. 4Carefully add the marinated chicken pieces to the pot with the ginger. Cook the chicken, stirring occasionally, until it is browned on all sides, about 5-7 minutes. This helps to develop flavor.
5. 5Reduce the heat to low (121.1°C / 120°C). Cover the pot or skillet with a lid. Let the chicken simmer gently for 30-40 minutes, or until the chicken is cooked through and very tender. Stir the chicken every 10 minutes to make sure it doesn't stick to the bottom of the pot.
6. 6Remove the lid. If there is a lot of liquid, you can increase the heat slightly to medium-low (148.9°C / 150°C) and cook for a few more minutes, stirring, until the sauce has thickened slightly to coat the chicken. The chicken's internal temperature should reach 74°C.
7. 7Serve the Gà Kho Gừng hot, spooned over the 4 cups of cooked rice. Garnish the dish with the 2 tbsp of chopped scallions just before serving.

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