Instructions: Thinly slice ginger root into quarter-size coins and crush. Place the chicken, ginger, Caramel Sauce, fish sauce, salt and water into a saucepan. Give a stir to distribute everything. Cover and bring to a strong simmer over medium heat. Stir again to break up the chicken pieces, then replace the lid. Cook for 10 minutes, periodically stirring to evenly expose the chicken to the sauce. The kho will send fragrant steam out from under the lid. The sauce will increase in volume as the chicken releases its juices.

After the 10 minutes are up, remove the lid and continue cooking to reduce the sauce and deepen the color to a rich reddish brown, about 5 minutes. Replace the lid and allow it to rest for 5 minutes. Taste the sauce and adjust the flavor with extra fish sauce, if necessary. Garnish with the chopped green onion and serve with plenty of rice.

This recipe yields 4 servings.

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