I came across this exciting recipe while hunting for different food experiences in Hanoi, dodging in and out of the old quarter and seeking cover from the sudden Monsoon downpours. I didn’t have very far to go to find what I was looking for. A busy side street and an even busier vendor. It was spicy and well there was always Hanoi beer. To tell you the truth, what struck me about this dish was the intriguing mix of ingredients from rice vinegar and fish sauce to ginger, garlic and Thai chili. I found myself in heaven and that’s the main reason why I am presenting this recipe today along with some great French wines, of course. Let’s be sensible. I hope you enjoy.
Caramelized Chicken – Ga Kho
Ingredients2.5 lbs chicken thigh
3/4 cup brown sugar
1/3 cup fish sauce
1/3 cup rice vinegar
1/3 cup water
4 cloves of crushed garlic
2 tbs chopped ginger (you can also substitute with finely minced lemongrass)
2 shallots minced
2 tbs fish sauce for marinade
1 tbs brown sugar for marinade
2 jalapenos or 1 Thai chili (optional but yes!) thinly sliced
2 green onions, sliced about 1/2 inch
fresh cracked pepper
roasted sesame (optional) roasted peanuts.
2 tbs cooking oil
Marinade the chicken with 2 tbs of fish sauce and 1 tbs brown sugar for about 1/2 hr.
In the meantime, with a glass of chilled white Burgundy in one hand, with the other hand make the sauce by combining 3/4 cup brown sugar, 1/3 cup water, rice vinegar, and fish sauce and mix in a small bow until dissolve. Add the ginger, shallots, and garlic and set aside.
Check to see if it’s nicely caramelized, then turn the pieces of chicken over and pour in the rest of the sauce. Continue to cook until sauce is reduced to nice thick consistency and just as you turn off the heat, toss in the chilies and green onions. Transfer to serving platter and generously top with roasted sesame and fresh cracked pepper and of course, a freshly sliced baguette.
Now about those wines…