Recipe for cooking chicken and ginger in caramel sauce

Recipes from Southeast Asia :: Southeast Asian Main Dish Poultry

Source: Los Angeles Times - February 6, 2002

The chicken exudes its juices during cooking, which adds extra savoriness to the sauce. The ginger softens and mellows, blending in with the other ingredients while still retaining its jolting quality. To crush the ginger, place the flat side of a knife blade on each slice and give the blade a firm whack with the palm of your hand. Crushing the ginger releases more of its juices during cooking, thereby mitigating its bite.

1 1/2 lb. (one and a half lbs. ) boneless, skinless chicken thighs, cut into 1-in. chunks
1 (2-in.) piece ginger root, peeled, thinly sliced into quarter-size coins
    and crushed
3 Tbsp. Caramel Sauce (in this section)
2 Tbsp. fish sauce
1/4 tsp. salt
2 Tbsp. water
1 green onion, green tops only, chopped
Steamed rice, for serving

Place the chicken, ginger, Caramel Sauce, fish sauce, salt and water into a saucepan. Give a stir to distribute everything. Cover and bring to a strong simmer over med. heat. Stir again to break up the chicken pieces, then replace the lid. Cook for 10 mins., periodically stirring to in an even way expose the chicken to the sauce. The kho will send fragrant steam out from under the lid. The sauce will increase in volume as the chicken releases its juices.

After the 10 mins. are up, remove the lid and continue cooking to reduce the sauce and deepen the color to a rich reddish brown, about 5 mins. Replace the lid and allow it to rest for 5 mins. Taste the sauce and adjust the flavor with extra fish sauce, if necessary. Garnish with the chopped green onion and serve with plenty of rice.

4 servings

Each serving, without rice: 362 calories; 631 mg sodium; 148 mg cholesterol; 17 grams fat; 5 grams saturated fat; 8 grams carbohydrates; 41 grams protein; 0.07 gram fiber