Recipe for Vietnamese Braised Ginger Chicken (Gà Kho Gừng)
Vietnamese Braised Ginger Chicken, or Gà Kho Gừng, is a comforting home-style dish made with bone-in chicken, fresh minced ginger, garlic, shallots, fish sauce, and coconut water. The chicken is gently braised in a savoury-sweet caramel sauce until tender and coated in a glossy, flavourful glaze. Serve it with steamed jasmine rice, cucumber, and tomatoes for a delicious Vietnamese-inspired meal.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Braised Ginger Chicken (Gà Kho Gừng) in action.
Equipment
- 1 large non-stick skillet or traditional clay pot
Ingredients
Main Ingredient and Aromatics:
- 650 grams chicken (cut into bite-sized pieces)
- 45 grams fresh ginger
- 1 medium shallot
- 3 cloves garlic
- 2 stalks green onions
- 1-2 Thai chillies optional
Marinade, Caramel Sauce and Braising Liquid:
- 1½ tablespoons fish sauce
- 1-2 teaspoons sugar (marinade)
- 1 tablespoon sugar (caramel sauce)
- 1 teaspoon chicken bouillon powder
- ½ teaspoon ground black pepper
- 1½ tablespoons cooking oil
- 8 tablespoons (plus extra) coconut water
Instructions
- Prepare the Aromatics:Separate the green and white parts of the green onions, finely chopping both. Set aside the white parts for the marinade and the green tops for garnish at the end.Thinly slice the shallot. Set aside half for the marinade and reserve the remaining half for sautéing.Finely mince the garlic. Set aside half for the marinade and reserve the other half for sautéing.Thinly slice the Thai chillies (if using).Finely mince the fresh ginger using a hand grinder or knife. Split into two equal portions: half for the marinade and half for sautéing.
- Marinate the Chicken:Place the chopped chicken into a large mixing bowl. Add 1½ tablespoons of fish sauce, 1 teaspoon of chicken bouillon powder, ½ teaspoon of ground black pepper, and 1 to 2 teaspoons of sugar. Add the chopped white parts of the green onions, half of the sliced shallots, half of the minced garlic, and half of the minced ginger.Mix thoroughly until every piece of chicken is well coated in the seasonings and aromatics.Let the chicken marinate for at least 20 to 30 minutes. If using free-range chicken, marinate for a full 1 hour to allow the flavours to deeply penetrate the firmer meat.
- Cook:Heat a large non-stick skillet or traditional clay pot over medium-high heat. Add 1½ tablespoons of cooking oil and 1 tablespoon of sugar.Allow the sugar to melt undisturbed without stirring. Watch closely until the mixture bubbles and turns a rich, deep amber colour. Immediately turn off the heat to prevent the caramel from burning and turning bitter.Immediately add the remaining minced garlic, sliced shallots, and minced ginger to the skillet. Sauté in the residual heat until fragrant and sizzling.Add the marinated chicken to the pan and turn the heat back up to medium-high. Stir-fry for 4 to 5 minutes until all the chicken pieces are lightly browned on all sides and evenly coated in the rich caramel colour.Pour in 8 tablespoons of coconut water (or plain water) or more. Lower the heat to medium-low, cover the pan with a lid, and let it gently simmer for approximately 15 to 20 minutes to tenderise the chicken while keeping its springy bite.Remove the lid and continue to simmer uncovered over medium heat for another 5 to 7 minutes, stirring occasionally. The braising liquid will reduce down into a glossy, rich glaze that generously clings to the chicken.Toss in the sliced Thai chillies (if using) and turn off the heat. Sprinkle the chopped green onion tops over the chicken.
- Serve:Transfer the braised ginger chicken to a serving dish and spoon the savoury, ginger-infused glaze over the chicken.Serve hot alongside a steaming bowl of fragrant jasmine rice, with sliced fresh cucumbers and tomatoes to balance the meal.