Ingredient and Portion
Ga Kho-Caramelized Chicken 越式蜜糖鸡
Submit Recipe
4 Chicken thighs (or any parts that is bone-in, more juicy and more flavour)
鸡腿肉 4块 （或其他有连带骨头的部位）
1 tablespoon brown sugar
黄糖 1汤匙
1/4 cup fish sauce
鱼露 1/4杯
1/4 cup rice vinegar
米醋 1/4杯
1/3 cup water
水 1/3杯
3 cloves of crushed garlic
蒜头 3片 （切碎）
1 stalk of lemongrass, finely minced
香茅 1支（切碎）
2 shallots minced
小洋葱 2颗（切碎）
1 tablespoon fish sauce for marinade
鱼露 1汤匙 （腌制用）
1 tbs brown sugar for marinade
黄糖 1汤匙（腌制用）
2 green onions, sliced about 1/2 inch
青葱 2条（切小片）
Handful of Basil 九层塔 少许
Fresh cracked pepper 胡椒 少许
Roasted sesame seeds 烤芝麻 少许
Coconut Oil 椰子油
鸡腿肉 4块 （或其他有连带骨头的部位）
1 tablespoon brown sugar
黄糖 1汤匙
1/4 cup fish sauce
鱼露 1/4杯
1/4 cup rice vinegar
米醋 1/4杯
1/3 cup water
水 1/3杯
3 cloves of crushed garlic
蒜头 3片 （切碎）
1 stalk of lemongrass, finely minced
香茅 1支（切碎）
2 shallots minced
小洋葱 2颗（切碎）
1 tablespoon fish sauce for marinade
鱼露 1汤匙 （腌制用）
1 tbs brown sugar for marinade
黄糖 1汤匙（腌制用）
2 green onions, sliced about 1/2 inch
青葱 2条（切小片）
Handful of Basil 九层塔 少许
Fresh cracked pepper 胡椒 少许
Roasted sesame seeds 烤芝麻 少许
Coconut Oil 椰子油
Method
1. Marinade the chicken with fish sauce and brown sugar for about 1/2 hr. In the meantime in a small bowl make the sauce by combining 1 tablespoon brown sugar, 1/3 cup water, rice vinegar, and fish sauce and mix until dissolve. Add the lemongrass, shallots, and garlic and set aside.
用鱼露和黄糖腌鸡腿肉约半小时。同时，准备腌酱，首先把1汤匙的黄糖、水、米醋、鱼露在另一个小碗搅拌均匀，直至黄糖完全溶化。之后再加入香茅碎、小洋葱碎、蒜米，搅拌一会后放在一旁备用。
2. Heat a large pan on high with cooking oil and add the chicken with the flat surface of thigh facing down. Allow to sear without touching them for a minute or so and then pour in about half of the sauce. Try not to move around the chicken as you want the chicken to sear and caramelize.
用椰油热锅, 放入腌好的鸡肉（鸡腿平面的地方朝下）。不需要移动鸡肉几分钟，让鸡肉煮得稍微有一点焦，过后才倒入一半的腌酱，这时依然别翻动鸡肉。
3. The sauce will start to thicken and the chicken will brown after a few minutes. 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 basil and green onions.
几分钟后，腌酱开始变少；鸡肉看起来也开始有金黄色。约2分钟后就可以把鸡肉翻过来，再倒入剩余的腌酱。一直煮至汁干，然后关火，撒入九层塔和青葱。
4. Transfer to serving platter and generously top with roasted sesame and fresh cracked pepper.
把鸡肉和酱汁都盛去碟子，再撒上芝麻和胡椒即可完成！
用鱼露和黄糖腌鸡腿肉约半小时。同时，准备腌酱，首先把1汤匙的黄糖、水、米醋、鱼露在另一个小碗搅拌均匀，直至黄糖完全溶化。之后再加入香茅碎、小洋葱碎、蒜米，搅拌一会后放在一旁备用。
2. Heat a large pan on high with cooking oil and add the chicken with the flat surface of thigh facing down. Allow to sear without touching them for a minute or so and then pour in about half of the sauce. Try not to move around the chicken as you want the chicken to sear and caramelize.
用椰油热锅, 放入腌好的鸡肉（鸡腿平面的地方朝下）。不需要移动鸡肉几分钟，让鸡肉煮得稍微有一点焦，过后才倒入一半的腌酱，这时依然别翻动鸡肉。
3. The sauce will start to thicken and the chicken will brown after a few minutes. 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 basil and green onions.
几分钟后，腌酱开始变少；鸡肉看起来也开始有金黄色。约2分钟后就可以把鸡肉翻过来，再倒入剩余的腌酱。一直煮至汁干，然后关火，撒入九层塔和青葱。
4. Transfer to serving platter and generously top with roasted sesame and fresh cracked pepper.
把鸡肉和酱汁都盛去碟子，再撒上芝麻和胡椒即可完成！
Recommend
Top