Chicken and ginger simmered in caramel sauce (ga kho gung)

Chicken and ginger simmered in caramel sauce
adapted from Into the Vietnamese Kitchen -- Andrea Nguyen
1 2/3 pounds boneless, skinless chicken thighs, well trimmed and cut into 1 in chunks
Chubby 2 in piece fresh ginger, peeled, thinly sliced
3 T caramel sauce
2 T fish sauce
1/4 t salt

1. In a small saucepan, combine the chicken, ginger, caramel sauce, fish sauce, salt, and water and stir to distribute everything evenly. Cover and bring to a strong simmer over medium heat. Stir again to break up the chicken pieces and cover. Cook for 10 minutes, stirring every now and then. Fragrant plumes of steam will shoot from under the lid and the content will boil vigorously. The sauce will increase in volume as the chicken releases its juices. If the content threaten to boil over or the lid rattles, lower the heat.

2. After the 10 minutes, uncover and continue cooking for about 5 minutes, or until the sauce reduces and the color deapens to a rich reddish brown. Remove from the heat, cover and let rest for 5 minutes.

3. Taste the sauce and adjust the flavor with extra fish sauce, if necessary. Transfer to a serving bowl, garnish with scallion, and serve immediately.