Gà Kho Gừng • Vietnamese Ginger Braised Chicken

📖 RECIPE: https://mmbonappetit.com/ga-kho-gung

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CHAPTERS
0:00 - Introduction
1:14 - Prep the chicken marinade
4:00 - Prep the other ingredients
7:30 - Cook the chicken
9:28 - Serve and taste!
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Growing up, this was a dish that frequently appeared on the dinner table in my family. Simple and low effort, but incredibly flavorful- this ginger braised chicken is a winning recipe for weekdays. The chicken is juicy and tender, while the bold ginger flavor warms your palate and your soul!

This recipe came from my mom, but I’m using the word recipe very loosely. In true Vietnamese mom fashion- there were no quantities, just basic steps and an approximate cooking time. The difference between her gà kho and some others that I have seen is that water is not added to the braise. Simmering the chicken at low heat will release moisture to create a lovely sauce without diluting the flavors. You’ll want to make some extra rice to eat with every last drop of that sauce!

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🍚 🧈 INGREDIENTS

• 400 g bone-in chicken (See Notes)

Marinade
• 20 g shallot
• 1 tsp fish sauce
• 1 tsp bouillon
• 1⁄4 tsp pepper
• 1 tsp vegetable oil

Braising
• 25 g fresh ginger
• 20 g shallot
• 10 g garlic
• 1 tbsp vegetable oil
• 1⁄4 tsp turmeric powder (optional)
• Fish sauce (to taste if needed)
• Bouillon (to taste if needed)

Garnish
• Cilantro or green onion (optional)

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👩‍🍳 👨‍🍳 DIRECTIONS

1. Cut your chicken into 3-5cm pieces.

2. Mince the shallot from the Marinade section.

3. Add the chicken to a large bowl along with the minced shallot and the rest of the ingredients from the Marinade section.

4. Mix or toss to coat the chicken pieces well and let marinate for 30 minutes.

5. Thinly slice the shallot from the Braising section.

6. Rinse the ginger. Without peeling, cut into thin strips/matchsticks.

7. Mince the garlic.

8. Chop up herbs for garnish, if using.

9. When chicken is done marinating, heat vegetable oil on medium in a small pot.

10. Add sliced shallots, minced ginger, and ginger strips. Sauté until fragrant – about a minute.

11. Pour in the chicken and any leftover bits the marinade.

12. Sauté the chicken, flipping the pieces until the pieces are no longer pink on the outside.
Optional: if your chicken is a bit pale, you can add some turmeric powder.

13. Reduce heat to medium low and cover with lid for 20 minutes. Check on it and stir a few times.
You should not need to add any extra water if using legs, the chicken will release moisture as you simmer and the lid will trap most of the evaporation. If your chicken is dry- which might be the case with breasts, add a few tablespoons of water.

14. Season to taste with extra fish sauce and bouillon, if needed.

15. Garnish with cilantro and serve with rice!