Gà Kho Gừng (Vietnamese Ginger Chicken)

Ingredients

• about 680 g Chicken thighs
• about 85 g Ginger
• 3 cloves Garlic
• 1/4 cup Soy sauce
• 2 tablespoons Brown sugar
• 1 tablespoon Fish sauce (omit for allergies, substitute with more soy sauce)
• 1/2 cup Water
• 1/2 teaspoon Black pepper
• 2 stalks Green onions

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

Instructions

1. 1Cut the about 680 g chicken thighs into bite-sized pieces. In a medium bowl, combine the chicken pieces with 1/4 cup soy sauce, 2 tablespoons brown sugar, the 3 cloves of minced garlic, and 1/2 teaspoon black pepper. Stir everything together to coat the chicken evenly and let it marinate for 15 minutes.
2. 2While the chicken is marinating, slice the about 85 g ginger into thin rounds.
3. 3Place a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add a tablespoon of cooking oil (not listed, assume user has it). Add the sliced ginger and sauté for 1-2 minutes, until you can smell its fragrance.
4. 4Add the marinated chicken pieces to the pot. Increase the heat to medium-high (190.6°C / 190°C) and cook for 5-7 minutes, turning the pieces occasionally, until they are browned on all sides.
5. 5Pour in the 1/2 cup of water. Bring the liquid to a gentle simmer, then reduce the heat to low (93.33°C / 95°C). Cover the pot and let the chicken simmer for 30-40 minutes, or until the chicken is tender and the sauce has thickened. The internal temperature of the chicken should reach 74°C.
6. 6While the chicken is simmering, finely chop the 2 stalks of green onions.
7. 7Serve the Gà Kho Gừng hot, garnished with the chopped green onions.

Substitutions

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