On Sun, 28 Aug 2016 18:42:53 -0700, koko > wrote:

>
>This is part two of the Caramel Sauce post.
>http://www.kokoscornerblog.com/mycor...m%C3%A0u-.html
>or
>http://tinyurl.com/j6osh94
>
>This is really easy and delicious, I hope you try it.
>
>Here's what I did
>http://www.kokoscornerblog.com/mycor...mel-sauce.html
>or
>http://tinyurl.com/hfjcl8f
>
>In the meantime, here's the recipe.
>
>@@@@@ Now You're Cooking! Export Format
>
>Chicken And Ginger Simmered In Caramel Sauce Gà Kho Gung
>
>Asian, poultry
>
>1 2/3 pounds boneless, skinless chicken thighs,; trimmed and
> cut into one inch chunks
> chubby 2inch piece fresh ginger, peeled; thinly sliced and
> smashed with the broad side; of a cleaver
>3 tablespoons caramel sauce
>2 tablespoons fish sauce
>1/4 teaspoon salt
>2 tablespoons water
>1 scallion, green part only,; chopped
>
>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.
>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.
>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.
>NOTE This dish may also be prepared in a small (1 ½-quart) clay pot.
>
>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.
>Serves 4 with 2 or 3 other dishes
>
>Nguyen, Andrea. Into the Vietnamese Kitchen: Treasured Foodways,
>Modern
>Flavors
>
>Yield: 4 servings
>
>
>** Exported from Now You're Cooking! v5.91 **
>
>koko

Delicious as ever koko - will try this!