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Ingredients
- 1 1/2 lb boneless skinless chicken thighs cut 1" chunks
- 1 piece ginger root - (2" long) peeled
- 3 Tbsp. Caramel Sauce - (Nuoc Mau) (see recipe)
- 2 Tbsp. fish sauce
- 1/4 tsp salt
- 2 Tbsp. water
- 1 x green onion, green tops only minced Steamed rice for serving
Directions
- Thinly slice ginger root into quarter-size coins and crush. Place the chicken, ginger, Caramel Sauce, fish sauce, salt and water into a saucepan. Give a stir to distribute everything. Cover and bring to a strong simmer over medium heat. Stir again to break up the chicken pcs, then replace the lid. Cook for 10 min, periodically stirring to proportionately expose the chicken to the sauce. The kho will send fragrant steam out from under the lid. The sauce will increase in volume as the chicken releases its juices.
- After the 10 min are up, remove the lid and continue cooking to reduce the sauce and deepen the color to a rich reddish brown, about 5 min. Replace the lid and allow it to rest for 5 min. Taste the sauce and adjust the flavor with extra fish sauce, if necessary. Garnish with the minced green onion and serve with plenty of rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 165 | |
| Calories from Fat 37 | 22% |
| Total Fat 4.09g | 5% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.11g | |
| Cholesterol 81mg | 27% |
| Sodium 935mg | 39% |
| Potassium 263mg | 8% |
| Total Carbs 12.26g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.0g | 3% |
| Protein 19.61g | 31% |
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