AI-generated image
Ga kho gung
Ginger caramel chicken
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
- 1 ¾ lb boneless chicken thighsskin on or off, cut into 4 cm pieces
- 1 tbsp Vietnamese rice wine (optional)contains alcohol; leave out or use 1 tsp rice vinegar
- 2 ⅛ oz fresh gingerpeeled and cut into thin matchsticks
- 3 shallotsfinely chopped
- 3 cloves garlicfinely chopped
- 3 tbsp fish sauce
- 1 tsp black pepper
- 2 tbsp caster sugar
- 1 tbsp water
- 1 tbsp vegetable oil
- ¾ cup coconut water or water
- 2 spring onionssliced
- 1 red chilli (optional)sliced
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Arroz con pitu de caleyaSoupy rice with chicken
A pitu de caleya is a cockerel raised free in the lanes, or caleyas, of rural Asturias; its firm, flavourful meat needs long stewing, and families around Villaviciosa and Grado still cook it for feast days. The stew is often finished as a soupy rice, so the deep chicken juices go into every grain. Use the best free-range chicken you can find. The braise includes dry white wine; replace it with extra stock and a squeeze of lemon if you want it alcohol-free. Chef's tip: brown the chicken slowly and deeply; that colour is where the flavour of the whole pot comes from.
Spanish
Vegetarian banh xeoCrisp turmeric coconut pancakes
Bánh xèo, named for the loud sizzle (xèo) of the batter hitting the hot pan, are the big, crisp, golden pancakes of the Mekong Delta, made with rice flour, turmeric and coconut milk. This vegetarian version is filled with mushrooms, tofu and bean sprouts. You tear off a piece, wrap it in a lettuce or mustard leaf with mint, perilla and Thai basil, and dip it in nước chấm. It is a fun, hands-on meal for an evening with friends. Chef's tip: swirl the batter thinly into a really hot pan, cover for just a minute to steam the filling, then uncover and be patient: the pancake is only ready when the edges are lacy and brown and it lifts away by itself.
