When I was working the 9-to-5, I always packed a homecooked lunch. My coworkers always asked how I had the energy to cook dinner after work and pack lunch the next day. The answer was simple. It was all the same meals, cooked in bulk. Leftover dinners were packed for next day lunches.
One of the dishes that I loved to bring for lunch was Gà kho Gừng, Vietnamese braised ginger chicken. It’s one of those dishes that tastes even better the next day.
I would pack this ginger chicken in a bento with simple sautéed mustard greens (or kimchi) and a small portion of steamed white rice. Once heated in the microwave, the ginger smelled incredible. It definitely turned heads in the break room. Then again, it could have been the reheated fish sauce.
What is Gà Kho Gừng
Gà Kho Gừng is a classic Vietnamese ginger chicken. It features bite-sized pieces of bone-in chicken, braised and caramelized with lots of ginger in a sweet and savory fish-sauce-based sauce.
In a traditional Vietnamese home-cooked meal, Gà Kho Gừng is served alongside a light and clear soup and steamed white rice for a complete family-style meal.
What You Will Need
Chicken
For this recipe, I recommend using a whole chicken to get the most flavor. You can save the backbone to make a delicious soup stock for another dish. The combination of bone-in chicken with both white and dark meat keeps the chicken moist and flavorful.
If using a whole chicken is too daunting, you can also use a variety of chicken cuts: thighs, legs, wings, and drumsticks.
Chicken bones can be brittle if you don’t cut them cleanly. The small pieces of bone can break apart in the pot which will be very difficult to fish out. To ensure a clean cut and avoid shards of bones in the pot, use a very sharp knife and cut the chicken when it is half-frozen. For young children, you can opt for boneless chicken thighs.
Coconut Soda
Coconut soda is our choice for braising liquid. In previous recipes, I didn’t include any additional liquid as the chicken releases quite a bit of liquid when braised in a covered pot.
However, not all chicken releases the same amount of liquid. To be more accurate and ensure chicken is cooked properly, we will add a bit of coconut juice, the quintessential Vietnamese braising liquid.
In the States, many Vietnamese households opt to use canned coconut soda such as Coco Rico. If you don’t have coconut soda, replace with the same amount of water.
Ginger, Garlic & Shallots
The aromatics that make the dish smell amazing.
Fish Sauce
A staple in Vietnamese and other Southeast Asian cuisines that adds a salty, umami flavor to the dish. I’m using Viet Huong three crabs brand, my go-to fish sauce for everything Vietnamese.
Sugar
The sweetness balances out the salty fish sauce. We will also use sugar to make the caramel sauce that will be used to darken the chicken. I’m using granulated white cane sugar.
Chicken Bouillon Powder
Known as Hạt Nêm or Bột Nêm in Vietnamese, chicken or mushroom boullion powder provides another layer of umami that is often used in Vietnamese cooking. Yes, it contains a bit of MSG. If you don’t have this on hand or do not want to use it, simply omit it from the recipe below. I’m using Totole chicken flavor soup base.
Optional Garnishes
Ground black pepper for a wonderful finishing aroma, and thinly sliced green onions or cilantro for a pop of color and freshness.
How to Make Ga Kho Gung
Step 1: Prepare the Chicken
Use a sharp cleaver to cut the chicken into bite-sized pieces. There’s no need to marinate beforehand. The braising process will give the chicken plenty of time to soak up all the seasonings. Of course, feel free to marinate for a more flavorful dish.
Step 2: Make the Caramel Sauce
Heat up vegetable oil in a large skillet over medium-high heat. Sprinkle a thin layer of sugar on top and wait until it melts to a dark amber or dark brown color.
If you like to skip this traditional step, heat the oil only (don’t add sugar to caramelize) and move on to the next step.
Step 3: Braise
Add the ginger, garlic, and shallots to the pan and sauté until fragrant. Add the chicken and all the seasonings.
If you skip caramelizing sugar, add thick soy sauce here. Thick soy sauce will replace the missing color without being too overpowering.
Add a splash of coconut soda or water and slowly braise the chicken.
Step 4: Garnish (Optional)
Garnish with ground black pepper and green onions or cilantro for a beautiful finish.
FAQs
My pots and utensils have hardened sugar stuck on it. What do I do to get it off?
While making the caramel sauce, you may get hardened sugar stuck on your utensils or on the edges of your pot. This happens when sugar cools. Soak your pots and utensils in warm water. It will melt right off in minutes.
I don’t want to use a whole chicken. Can I use something else?
The task of hacking up a whole chicken may be daunting to some. Use bone-in chicken thighs in that case for the same great flavor and cooking time.
For a more child-friendly version, use boneless chicken thigh, which will cook up in less time (about 12-15 minutes total).
What side dishes do you recommend?
Whenever I make a braised Vietnamese dish, I try to use the same protein for the soup side dish:
- Kabocha Squash Soup with Chicken
- Bamboo Shoots Soup with Chicken
- Spinach Soup with Chicken
Alternatively, you can use any vegetable soup and replace the protein with chicken.
Other side dishes that would pair wonderfully with Vietnamese ginger chicken:
- Water Spinach and Garlic Stir Fry
- Japanese Cucumber Salad
- Pan-Fried Tofu & Eggs
- Quick Cucumber Kimchi
Or you can simply enjoy Vietnamese ginger chicken with thinly sliced cucumbers like I do because I’m usually too tired to make another dish that requires more cooking.
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