Vietnamese
👍 Beginner Friendly
1h 15measy
VietnameseLunch
Recipe Story
origins & traditionsGà Kho Gừng represents the heart of home cooking, where chicken thighs are braised low and slow in a rich caramelized sauce infused with generous amounts of fresh ginger. The ginger not only adds a warming spice but also helps tenderize the meat while creating layers of flavor. Shallots and garlic form the aromatic base, while a combination of traditional seasonings creates a deeply savory glaze that coats each piece of chicken. The dish develops its characteristic dark color from the caramelization process, and the sauce thickens into a luscious consistency perfect for serving over steamed rice. This is comfort food at its finest, requiring minimal ingredients but delivering maximum flavor through patient cooking and careful attention to the braising process. The result is fall-apart tender chicken with a glossy, intensely flavored sauce that captures the essence of traditional braising techniques.
Instructions
step by step0/9 done
Prepare ingredients: Cut chicken thighs into large bite-sized pieces (about 2 inches). Peel and julienne ginger into thin matchsticks. Peel and thinly slice shallots. Mince garlic cloves.
Marinate chicken: In a large bowl, combine chicken pieces with 2 tablespoons soy sauce, 1 teaspoon black pepper, and half of the minced garlic. Mix well and let sit for 15 minutes.
Caramelize sugar: Heat a dutch oven over medium heat. Add 2 tablespoons sugar and 1 tablespoon water. Stir constantly until sugar melts and turns golden brown, about 3-4 minutes. Watch carefully to avoid burning.
Sear chicken: Add marinated chicken to the caramelized sugar. Stir quickly to coat all pieces. Sear for 3-4 minutes until chicken develops color on all sides.
Build aromatics: Add sliced shallots, remaining garlic, and julienned ginger to the pot. Stir-fry for 2-3 minutes until fragrant and shallots begin to soften.
Add liquids: Pour in 3 tablespoons fish sauce, remaining 1 tablespoon soy sauce, and 1 cup water. Stir to combine all ingredients and scrape up any caramelized bits from the bottom.
Braise: Bring to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes, stirring occasionally. The sauce should reduce and thicken while the chicken becomes tender.
Final seasoning: Remove lid during last 10 minutes to allow sauce to concentrate. Taste and adjust seasoning with additional fish sauce or black pepper if needed. The sauce should be thick and glossy.
Rest and serve: Turn off heat and let rest for 5 minutes. Garnish with fresh cilantro if desired. Serve hot with steamed rice.
Gà Kho Gừng - Braised Chicken with Ginger
4.6 (18)
Tender chicken pieces slow-braised in a fragrant ginger-infused sauce with garlic and shallots. This classic home-style dish delivers rich, savory flavors with a subtle heat and aromatic depth.
medium
1h 5m
4 servings
Ingredients
0 of 10 checked
Main
- 800 grams chicken-thigh, cut into large pieces
Aromatics
- 4 tablespoons ginger, peeled and julienned
- 3 pieces onions, peeled and thinly sliced
- 6 cloves garlic, minced
Seasoning
- 3 tablespoons fish-sauce
- 3 tablespoons soy-sauce
- 1 1/2 teaspoons black-pepper, freshly ground
- 2 tablespoons honey
Garnish
- 2 tablespoons cilantro, chopped (optional)
Cooking
- 2 tablespoons vegetable-oil
Chef Tips
expert advice•Use bone-in, skin-on chicken thighs for maximum flavor and moisture.
•The bones add richness to the braising liquid.
•For a spicier version, add sliced fresh chilies along with the ginger.
•The dish tastes even better the next day as flavors meld together.
•If sauce becomes too thick during braising, add water 1/4 cup at a time.
•For a deeper color, use dark soy sauce for half of the total soy sauce amount.
•Young ginger is preferred for its tender texture and milder bite.
•Cut ginger into uniform matchsticks so it cooks evenly and integrates well with the sauce.
•Some cooks add a splash of coconut water instead of plain water for subtle sweetness.
•Leftovers can be shredded and used as filling for banh mi sandwiches.
