Gà Kho Gừng (Ginger-Braised Chicken)

• 300 g Jasmine rice
• 450 ml Water
• 900 g Chicken thighs, bone-in, skin-on
• 3 Shallot, medium
• 4 cloves Garlic
• 40 g Ginger root
• 35 g Palm sugar
• 60 ml Fish sauce
• 1 tsp Black pepper
• 1 tbsp Vegetable oil
• 2 Spring onion

1. Rinse the jasmine rice in cold water until the water runs mostly clear. Put it in a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, peel and thinly slice the shallots, slice the ginger into fine matchsticks, and finely chop the garlic. Thinly slice the spring onion and set aside for serving.
3. Pat the chicken thighs dry and season with half the black pepper. Heat the vegetable oil in a Dutch oven over medium-high heat, then brown the chicken, skin-side down first, for 4 to 5 minutes per side until well coloured. Transfer to a plate.
4. Lower the heat to medium and add the shallots to the pot, stirring for 2 to 3 minutes until softened. Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the palm sugar and cook for 2 to 3 minutes until it melts and turns a deep amber caramel.
5. Carefully add the fish sauce and 200 ml water, stirring to dissolve the caramel. Return the chicken to the pot, along with any juices, and bring to a gentle simmer. Cover and cook for 20 minutes, turning the chicken once halfway through.
6. Uncover and simmer for 8 to 12 minutes, turning the chicken occasionally, until the sauce is glossy and coats the chicken. Stir in the remaining black pepper and taste the sauce for balance. Serve with the rice and scatter over the spring onion.

Made this recipe? Rate it — a comment is optional.