Entrée: Vietnam – Gà Kho Tộ ▶ Ga Kho To (Vietnamese Caramelized Claypot Chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

1 1 / 3 lb / 600 g boneless, skinless chicken breast, cut into bite-sized pieces
2 cups (370 g) jasmine rice
3 tbsp (45 ml) palm sugar or brown sugar
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) soy sauce
3 shallots, thinly sliced
3 cloves garlic, minced
1 tsp black pepper
1 / 2 cup (120 ml) water or coconut water
1 tbsp (15 ml) vegetable oil
Fresh scallions and chilies to taste, for garnish

Instructions

1. Cook jasmine rice according to package or rice cooker instructions.
2. In a small pan, melt palm/brown sugar with 2 tbsp water over medium heat until it turns deep amber to make caramel (watch closely to avoid burning).
3. In a claypot or heavy skillet, heat oil and sauté shallots and garlic until fragrant. Add chicken pieces and sear briefly.
4. Pour the caramel into the pot, add fish sauce, soy sauce, black pepper and 1/2 cup water or coconut water. Stir to coat the chicken.
5. Simmer gently, covered, 12–15 minutes until chicken is tender and sauce thickens to a glossy glaze. Adjust seasoning.
6. Finish with chopped scallions and sliced chilies. Serve hot over jasmine rice, spooning extra sauce over the rice.

---