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Ga kho gung
Gà kho gừng: chicken braised in ginger and dark caramel
Across Vietnam, from Hanoi apartments to Mekong Delta farmhouses, a small pot of something braised in caramel and fish sauce sits on the family table at dinner with rice, a plate of boiled greens and a clear soup. This chicken version leans on ginger, cut into fine matchsticks so it turns soft and warming in the glossy, salty-sweet sauce. It's a favourite when the weather cools, traditionally cooked in a clay pot, though any heavy pan will do. It reheats well, so it's a good one for the next day's lunch. Chef's tip: take the caramel to the colour of strong tea, deep amber, before the chicken goes in; that slight bitterness is what keeps the dish from tasting sugary.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/7 doneStep 1: Toss the 1 ¾ lb boneless chicken thighs with the 1 tbsp Vietnamese rice wine, if using, then mix in half the 1 oz fresh ginger, half the 1 ½ shallots, the 3 tbsp fish sauce and 1 tsp black pepper. Leave for 10 minutes while you make the caramel.
10 minStep 2: Put the 2 tbsp caster sugar and 1 tbsp water in a clay pot or heavy-based pan over a medium heat. Swirl, don't stir, until it melts and turns deep amber, the colour of strong tea. Common mistake: stopping when it's pale gold. The sauce then tastes merely sweet; but pull it off the heat if it smokes or turns black, or it will be bitter.
4 minStep 3: Straight away add the 1 tbsp vegetable oil, the remaining 1 ½ shallots, the 3 cloves garlic and remaining 1 oz fresh ginger. Stir for 30 seconds until fragrant; the caramel will seize and then melt again.
1 minStep 4: Add the chicken with all its marinade and turn it over a medium-high heat until coated in caramel and lightly coloured.
3 minStep 5: Pour in the ¾ cup coconut water or water, bring to the boil, then cover and simmer gently, stirring once or twice.
15 minStep 6: Uncover, turn up the heat and bubble until the sauce is thick, dark and glossy and clings to the chicken. Check the thickest piece reaches 165°F/165 °F and the juices run clear.
6 minStep 7: Scatter over the 2 spring onions and 1 red chilli and serve hot from the pot with steamed rice and boiled greens.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 38 g
- Carbs
- 12 g
- Fat
- 14 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ga kho gung take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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