Gà Kho Gừng Ginger-Caramel Chicken Thighs

Ingredients

• 1½ lb Chicken Thighs, cut into chunky pieces
• 2 tbsp sugar
• 2½ tbsp fish sauce
• 3-inch piece ginger, cut into matchsticks
• 3 cloves garlic, smashed
• 1 shallot, sliced
• 1 tbsp neutral oil
• ¼ tsp black pepper
• 2 scallions, sliced
• Steamed rice, for serving

Method

1. Melt the sugar with a teaspoon of water in a heavy pot over medium heat until it goes deep amber, then immediately add the oil, ginger, garlic, and shallot. Stir 1 minute — the kitchen will announce dinner for you.
2. Add the Chicken Thighs and toss to coat in the caramel. Sear 3–4 minutes until the edges pick up color.
3. Pour in the fish sauce and ½ cup water, drop the heat to a simmer, and cook uncovered 20–25 minutes, turning now and then, until the sauce reduces to a sticky glaze and chicken reads 175°F (79°C).
4. Finish with black pepper and scallions. Spoon over rice, making sure every bowl gets its share of the ginger.