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Vietnamese Ginger Braised Chicken
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Vietnamese
This Vietnamese ginger braised chicken (Gà kho gừng) is an absolute flavor bomb of a weeknight dinner that's super easy!
Recipe Source: MMBonAppétit
Ingredients
- 14 oz bone-in chicken (thighs, drumsticks, and wings are recommended)
- 2 tbsp shallot
- 1 tsp bouillon powder
- 1⁄4 tsp ground black pepper
- 1 tsp vegetable oil
-
1 tsp Red Boat Fish Sauce
- 1 oz fresh ginger
- 2 tbsp shallot
- 1 tbsp garlic
- 1 tbsp vegetable oil
- ¼ tsp turmeric powder (optional)
-
Red Boat Fish Sauce (to taste if needed)
Marinade
Braise
Directions
Marinate Chicken
Cut your chicken into ~1-inch pieces and mince 2 tbsp shallot.
Add the chicken, minced shallot, and the rest of the ingredients from the Marinade section to a large bowl.
- Mix or toss to coat the chicken pieces well and let marinate for 30 minutes.
Braise Chicken
Thinly slice 2 tbsp shallot. Mince the garlic.
Rinse the ginger. Without peeling, cut into thin slices, stack up a few slices, then slice into thin matchsticks.
- When chicken is done marinating, heat vegetable oil on medium in a pot.
Add sliced shallots, minced ginger, and ginger matchsticks. Sauté until fragrant – about a minute.
Pour in the chicken and any leftover bits of the marinade.
Sauté the chicken, flipping the pieces until the pieces are no longer pink on the outside. Optional: if your chicken is a bit pale, you can add some turmeric powder.
- Reduce heat to medium low and cover with lid for 20 minutes. Check on it and stir/flip the chicken a few times.
- You should not need to add any extra water if using legs or wings, the chicken will release moisture as you simmer, and the lid will trap most of the evaporation. If your chicken is dry- which might be the case with breasts, add a few tablespoons of water.
Season to taste with extra Red Boat Fish Sauce, if needed.
Garnish with cilantro and/or green onions and serve with rice!
