This is a classic northern interpretation of kho, homey simmered dishes that are part of everyday Viet meals. It reflects the simple art of Vietnamese cooking, requiring just a few ingredients yet yielding a savory result. The chicken releases its juices during cooking, which add to the overall flavor of the bittersweet caramel sauce, a Vietnamese staple. The ginger softens, mellows, and blends with the other ingredients as it cooks, but it still delivers a mild sharpness to the finished dish. Traditionally, this kho calls for cutting bone-in, skin-on chicken into chunks. However, for the sake of ease and health, I, like many other Vietnamese Americans, now use boneless, skinless chicken thighs. Serve with lots of rice to sop up the sauce.
This dish may also be prepared in a small (1 1/2-quart) clay pot. For details on clay pot cooking, see page 108.
Recipe information
Yield
serves 4 with 2 or 3 other dishes
Ingredients
Preparation
Step 1
In a small saucepan, combine the chicken, ginger, caramel sauce, fish sauce, salt, and water and stir to distribute everything evenly. Cover and bring to a strong simmer over medium heat. Stir again to break up the chicken pieces and replace the lid. Cook for 10 minutes, stirring every now and again so that all the chicken is evenly exposed to the sauce. Fragrant plumes of steam will shoot from under the lid and the contents will boil vigorously. The sauce will increase in volume as the chicken releases its juices. If the contents threatens to boil over or the lid rattles, lower the heat.
Step 2
After the 10 minutes, uncover and continue cooking for about 5 minutes, or until the sauce reduces and the color deepens to a rich reddish brown. Remove from the heat, cover, and let rest for 5 minutes.
Step 3
Taste the sauce and adjust the flavor with extra fish sauce, if necessary. Transfer to a serving bowl, garnish with the scallion, and serve immediately.
