Growing up, this was a dish that frequently appeared on the dinner table in Mai’s 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 is Mai’s mom’s recipe- we use recipe here very loosely. In true Vietnamese mom fashion- there were no quantities, just basic steps and an approximate cooking time. The difference between her recipe and some others that we 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!
Gà kho gừng • Ginger braised chicken
Course: MainCuisine: VietnameseDifficulty: Easy2
servings5
minutes25
minutes30
minutes1
hourIngredients
400 g 400 bone-in chicken (~300g boneless)
- Marinade
20 g 20 shallot – minced
1 tsp 1 fish sauce
1 tsp 1 bouillon powder
1 tsp 1 sugar (optional)
1/4 tsp 1/4 pepper
1 tsp 1 vegetable oil
- Braising
25 g 25 fresh ginger root
20 g 20 shallot
10 g 10 garlic
1 tsp 1 fish sauce (+ more to taste)
1/2 tsp 1/2 bouillon powder (+ more to taste)
- Garnish
Cilantro
Directions
- Cut your chicken into ~3cm pieces.
- Mix together all the ingredients in the marinade section.
- Add chicken, toss to combine, and let marinate for 30 minutes.
- Rinse ginger root. Without peeling, cut into thin strips/matchsticks.
- Thinly slice shallot and mince garlic.
- When chicken is done marinating, heat 1 tbsp of vegetable oil on medium in a small pot.
- Add sliced shallots, minced ginger, and ginger strips. Sauté until fragrant – about a minutes.
- Pour in chicken and any liquid from the marinade.
- Sauté the chicken until the pieces are no longer pink on the outside.
- Season to taste with fish sauce and bouillon powder.
- 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, the chicken will release moisture as you simmer and the lid will trap most of the evaporation. If your chicken is too dry, add a few teaspoons of water. - Garnish with cilantro and serve with rice!
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