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

--

Food is our common ground, a universal experience
James Beard

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.
>

Thank you!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sunday, August 28, 2016 at 3:42:57 PM UTC-10, 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 GÃ* 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
>
> --
>
> Food is our common ground, a universal experience
> James Beard

Good show!

That looks delicious, and I am definitely going to try it this week. Will
report back.

Cheri


"koko" > wrote in message
...
>
> 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
>
> --
>
> Food is our common ground, a universal experience
> James Beard

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!

Sqwertz wrote in rec.food.cooking:

> 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...l-sauce-n%C6%B
> > 0%E1%BB%9Bc-m%C3%A0u-.html or
> > http://tinyurl.com/j6osh94
> >
> > This is really easy and delicious, I hope you try it.
>
> I marinate my chicken in strong nuoc cham and the nuoc mau for a
> couple days, then grill or broil it. The nuoc mau gets even stronger
> on the grill as it caramelizes even more. I had it last night as
> well. Served with marinated grilled green onions with cilantro and
> crushed peanuts over rice with extra nuoc cham.
>
> https://www.flickr.com/photos/sqwert...tostream/light
> box/

Looks good!

I stick with my Hawaiian learned base though of shoyu (soy), jufran
Banana and Mae Ploy with maybe some worstershire, as my 'go to'. I do
have variations though and may try this.

Carol

--