Growing up I never really rated this dish because my mother would load it up with so much ginger, and as an 8-year-old, ginger tasted awful! but as I get older, I appreciate the flavours of ginger so much more, and moving abroad has amplified my cravings for Ga Kho Gung so let’s make it!
This is a classic, cosy Vietnamese dish that’s easy to achieve, and all about comfort and flavour. It takes 10 minutes to prepare and 45 minutes of cooking time. Of course, if you like the chicken to become super soft and fall off the bone, you can braise it for longer. If you’re not a fan of bone-in-chicken, you can use chicken thigh without the bone or skin. It is customisable to your liking! Other cuts of chicken include chicken wings, breasts, and legs.
Vietnamese braising is all about getting caramel right, known as “nước màu”. It is essential in Vietnamese cooking, it adds a distinctive depth and richness to many dishes. It’s a key ingredient in many braised and simmered recipes, giving them that signature dark, glossy finish and rich taste. It’s made by slowly heating sugar until it melts and turns a deep amber colour. This caramel sauce isn’t overly sweet; instead, it has a slightly bitter, complex flavor that enhances savoriness.
What’s so good about Braised Ginger Chicken?
This dish is packed full of flavour considering how long it takes to whip up, you have a combination of sweetness from the caramel, saltiness from fish sauce, and the spicy aroma of ginger brings it all together.
Besides the flavour, this dish only requires ginger, spring onion or coriander, and a few pantry staples such as sugar, fish sauce, salt, pepper, chilli and chicken powder. You add a depth of flavour, you can use coconut water/soda which is what I’ve used in this recipe. If you don’t have this, you can use water.
When I make this, I usually braise (lid on) for around 45 – 1 hour as I like the chicken to get soft and fall off the bone and then over high heat with the lid off to reduce the sauce slightly.
Vietnamese Ginger Chicken pairs well with…
Many things but rice of course! It’s a flavourful main dish that requires its side dishes to complement it such as garlic green beans, or any stir-fried mixed greens. It also works well with an omelette or a bowl of hearty Vietnamese soup. When pairing this dish with rice, the seasoning can be stronger because the rice will balance the saltiness. In this recipe, I am providing you with the starting measurements and you can readjust to your liking after it’s finished braising.
Ingredients:
Serves 4
- 1kg of chicken thigh, bone + skin on
- 2 tblsp spoon of white sugar
- 1 can of coconut juice (250-300ml)
- Salt and black pepper
- 3 tblsp of fish sauce
- 1 tblsp of chicken powder
- 50g of ginger, cut into matchsticks
- 2 cloves of garlic, minced
- 1 shallot, sliced thinly
- Coriander, spring onion and chilli for garnish (optional)
Steps:
- Marinate the chicken with salt, pepper, fish sauce and chicken powder for at least 30 minutes, the longer the better.
- Add sugar and oil to the pan over medium heat, and let it melt slowly and turn into an amber, dark brown colour. This is your caramel, so keep an eye on it as it can burn quickly!
- Add chicken to the pan and ensure the chicken is coated in the caramel, brown the chicken for about 3-4 minutes.
- Add and stir in shallots, garlic and ginger until fragrant.
- Add the coconut juice and braise for 40 minutes over low heat with the lid on. Reduce the sauce with the lid off for another 10 minutes on high heat.
- Garnish with chili and coriander.