Braised Ginger Chicken (Ga Kho Gung)
Dee
Vietnamese braised ginger chicken is usually paired with rice, so you should go heavy with the seasoning, 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 braising.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dinner, Main Course, Meal Prep, Sauce
Cuisine Asian, Vietnamese
- 1kg chicken thigh, bone + skin on, cubed
- 2 tbsp sugar
- 300ml coconut juice
- Salt & black pepper
- 3 tbsp fish sauce
- 1/2 tbsp chicken powder
- 50g ginger, thinly sliced into matchsticks
- 2 cloves garlic
- 1 shallot, diced
Garnish
- Coriander, spring onion, chilli (Optional)
Marinate the chicken with salt, pepper, fish sauce and chicken powder for at least 30 minutes, the longer the better!Reduce the sauce with the lid off for another 10 minutes on high heat. Garnish with chili and coriander. 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! note: if you need to stir it, move your pan around.
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 and serve with steamy hot rice!