I used to HATE ginger as a kid. Whenever my Mom would make this dish, I’d get so mad eating it, especially if I accidentally bit into a large piece of ginger. Argh.
Obviously, I didn’t know any better as a child. Once I got older and wider (not wiser), I learned to love it. Just like bitter melon and eggplant (hated it as a child), it grew on me. My taste buds needed time to mature in order to appreciate it. I love it all now.
Caramelized ginger chicken (gà kho gừng) is better with bone-in chopped chicken; that’s how my Mom used to make it. I was in a hurry, so I just used a half boneless chicken breast I already had in the freezer. It still hit the spot, but I’d definitely recommend trying this with chopped pieces of bone-in chicken.
Ingredients (serves 2):
1/2 boneless chicken breast (cubed)
1/4 cup ginger (thin julienne slices)
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp red chili flakes (optional)
1 tbs sugar
t tbs fish sauce
1 cup water
2) Place a pan over high heat, and give it a minute to get hot. Add the tbs of sugar and let it melt/brown. Be careful; don’t let it burn. Once it melts/browns, turn the heat down to medium, and add the chicken.
3) Once you brown the chicken with sugar, add the fish sauce. Stir it around for a couple of minutes so it soaks up the flavor. Open up the windows because this part (though I love it because it reminds me of my Mom’s home cooking) can smell pretty funky.
I love you, Mommy!