Gà Kho Gừng (Ginger Chicken)

Instructions

1. 1Cut the about 680 g of chicken thighs into bite-sized pieces. In a medium bowl, combine the chicken pieces with the 3 tablespoons of fish sauce, 2 tablespoons of sugar, 1 tablespoon of soy sauce, 2 minced cloves of garlic, and 1/2 teaspoon of black pepper. Mix well to coat the chicken and let it marinate for 15 minutes.
2. 2Peel and thinly slice the about 113 g of ginger into matchsticks.
3. 3Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the sliced ginger and sauté for about 1 minute, until it is fragrant.
4. 4Add the marinated chicken to the pot. Cook, stirring occasionally, for 5-7 minutes, until the chicken is browned on all sides.
5. 5Add enough water to just cover the chicken. Increase the heat to high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is tender and the sauce has thickened. The chicken should reach an internal temperature of 74°C.
6. 6Thinly slice the 2 green onions for garnish.
7. 7Serve the Gà Kho Gừng hot, garnished with the sliced green onions, alongside the 4 cups of cooked rice.

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