Ga kho gung: braised chicken with ginger
Author: Aliette de Bodard (adapted from Pham Mai)
Recipe type: Main Dish
Cuisine: Vietnam
Serves: 4-5
- 500g chicken, cut into bite-size chunks
- 2 garlic cloves, minced
- ¼ yellow onion, thinly sliced
- 1 teaspoon chilli garlic sauce
- 1.5 tablespoon fish sauce
- 2 teaspoons sugar
- Pinch of salt
- ½ cup chicken stock or vegetable stock
- 2 teaspoons nuoc mau (caramel sauce)
- 2 scallions, cut into 2-inch length
- Cilantro
- Cut the ginger, garlic and onion into small bits.
- In a wok over high heat, put in oil, ginger, chilli-garlic sauce, garlic, onion and stir until fragrant.
- Add the chicken, fish sauce, sugar, and salt. Stir for 2-3 minutes until barely cooked. If using a claypot, transfer the whole into it.
- Add the chicken stock and the caramel sauce. Cover and cook for 30 minutes, maintaining a low simmer (you can cook for longer if you want to let the tastes develop. I usually have no time). Uncover, cook for 5 minutes until the sauce is thickened. Add the scallions and cilantro, and remove the pot from the heat.
- Serve hot with rice and a vegetable (green beans is a nice idea).
Recipe by Aliette de Bodard at https://www.aliettedebodard.com/recipes/ga-kho-gung-braised-chicken-ginger/
3.1.09