Gà Kho Gừng (Vietnamese Ginger Chicken)
Vietnamese Ginger Chicken also known as Gà Kho Gừng is an easy weeknight dinner idea that is sure to satisfy everyone around the table. This dish captures the essence of comfort and indulgence - Ga Kho Gung.
Ingredients
Chicken and marindade
- 2 lbs chicken wings or any cut of chicken of your choice
- 1½ - 2 tsp dark soy sauce
- 2 tsp oyster sauce
Nuoc Mau
- 3 tbsp white sugar
- 2 tbsp water
Ingredients for cooking
- 2 tbsp fish sauce
- 1 tsp chicken bouillon
- 2 tsp brown sugar
- 2 inch fresh ginger sliced
- 2 cloves garlic minced
- 1 tbsp shalllots minced
- salt to taste
- pepper to taste
- green onion garnish
Instructions
- Marinade the chicken wings with dark soy sauce and oyster sauce. Mix until well combined and chicken wings is evenly coated. Set aside.
- Make the caramel sauce. In a medium pot with a lid, add sugar and water. Shake gently to distribute the sugar evenly. Heat on medium-high until the sugar melts and caramelizes to a dark amber/brown color. The sugar is melted past the sweet caramel stage so this will not add more sweetness to the dish.
- When sugar is ready, immediately add ginger, garlic, and shallots to the skillet and pan-fry until fragrant (about 30 seconds). Add the chicken and stir until evenly coated with the caramel sauce.
- Add chicken bouillon powder, sugar, and fish sauce, and toss to evenly coat the chicken with the seasonings
- After 10 minutes, remove the lid and continue cooking for an additional 7-10 minutes, until the liquid reduces to your liking. Toss halfway for even cooking. Give it a taste test and adjust the seasonings if necessary.
- Garnish with green onions or cilantro, and red chilies. Serve with steamed rice and sliced cucumber or any vegetables of your choice.
Notes
1. Quality Ingredients: Start with fresh, high-quality chicken. The quality of the chicken greatly affects the final taste and texture of the dish. Additionally, use fresh ginger, garlic, and shallots for the best flavor.
2. Perfect Caramelization: Achieving the right caramelization is crucial. To make the perfec Nuoc Mau be patient when melting the sugar; it should turn into a deep amber color without burning. The caramel adds both color and flavor to the dish. Try my Thịt Kho TRUNG recipe that also uses nuoc mau
3. Even Cooking: Cut the chicken into uniform, bite-sized pieces if you are using thighs or chicken breast. This ensures even cooking and helps the chicken absorb the flavors evenly.
4. Balanced Seasonings: Balance the sweet, salty, and savory flavors. Taste the sauce before adding the chicken and adjust the seasonings if necessary. Keep in mind that the caramel sauce will intensify as it cooks, so it's better to start with slightly milder flavors.
5. Layered Aromatics: Pan-fry the ginger, garlic, and shallots right after the caramelization. This allows the aromatics to absorb the caramel flavors, enhancing their taste and aroma.
6. Proper Simmering: Simmer the dish over low heat with the lid on. This allows the chicken to braise slowly, absorbing the flavors and becoming tender. Remember to stir occasionally to prevent sticking and ensure even cooking.
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