Welcome to our culinary journey into the heart of Vietnamese cuisine. Today, we’re diving into the delightful flavors of Gà Kho Gừng, a traditional dish that captures the essence of Vietnamese home cooking. Gà Kho Gừng, or Vietnamese Ginger Chicken, is a dish renowned for its rich, aromatic flavors and tender chicken infused with the warmth of ginger. Join us as we explore the simple yet exquisite steps to recreate this beloved dish in your own kitchen. Whether you’re a seasoned cook or a newcomer to Vietnamese cuisine, this recipe promises a satisfying culinary experience that will transport your taste buds to the bustling streets of Vietnam. Let’s dive in and discover How to make Gà Kho Gừng (Vietnamese Ginger Chicken).
Table content
- What is Gà Kho Gừng?
- Ingredients Of Gà Kho Gừng
- Required Tools and Equipment
- Preparation Steps For Gà Kho Gừng
- Serving Size
- Garnishing and Serving Suggestions
- Storage and Reheating Instructions
- Tips for Success
- Cultural Insight
- Alternative Ingredients and Substitutions
- How to make Gà Kho Gừng (Vietnamese Ginger Chicken)
What is Gà Kho Gừng?
Gà Kho Gừng is a beloved Vietnamese comfort food dish of chicken braised in a ginger-infused caramel sauce. This flavorful meal has deep cultural roots in Vietnam, where it is considered a warming, homestyle staple. Families often gather around steaming bowls of Gà Kho Gừng, savoring its complex sweet, salty, and spicy essence. As a celebratory meal for Tet (Lunar New Year) or a cozy dinner any time of year, this ginger chicken plays an integral role in Vietnamese gastronomic tradition.
Ingredients Of Gà Kho Gừng
Gà Kho Gừng requires just a few primary ingredients. Below is a list of components for both the chicken and optional garnishes. Quantities serve 4-6 people:
For the Chicken:
- chicken thighs
- fish sauce
- oyster sauce
- brown sugar
- black pepper
- vegetable oil
- garlic
- fresh ginger
- yellow onion
- chilies
- chicken broth
For Garnishing (Optional):
- cilantro
- green onions
- Lime wedges
- Steamed jasmine rice
- Bean sprouts
Required Tools and Equipment
Having the right kitchen tools on hand will make cooking this dish much easier. Here is what you’ll need:
- Sharp knife for prepping ingredients
- Cutting board
- Measuring cups and spoons
- Large bowl for marinating
- Colander
- Large skillet or dutch oven
- Wooden spoon for stirring
- Ladle for basting
- Rice cooker or steamer (if serving with rice)
Preparation Steps For Gà Kho Gừng
Now, let’s dive into the hands-on steps for crafting perfect Gà Kho Gừng. We’ll break it down into easy-to-follow segments.
Marinating the Chicken
First, we’ll focus on the all-important marinating process. This is what gives the chicken its signature flavor.
- In a large bowl, combine the fish sauce, oyster sauce, brown sugar, and black pepper. Whisk well until the sugar fully dissolves.
- Add the chicken thighs and toss thoroughly to coat each piece in the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. The longer you marinate, the more flavorful the chicken will be.
Cooking the Chicken
Next comes the fun part – cooking the aromatic ginger sauce and simmering the chicken. Follow these steps closely:
- In a large skillet or dutch oven, heat the vegetable oil over medium heat.
- Add the minced garlic and sliced ginger. Cook for 1 minute until fragrant.
- Stir in the sliced onion. Cook for 3 minutes, stirring occasionally, until the onion softens.
- Add the dried red chilies. Cook for 30 seconds to infuse the oil with heat.
- Increase heat to high. Drain the chicken from the marinade and add it to the pan. Sear the chicken for 2 minutes per side until browned.
- Pour in the chicken broth and reserved marinade. Bring to a boil.
- Reduce heat to low, cover the pan, and simmer for 25-30 minutes. Flip the chicken halfway through cooking. The sauce should reduce down to a glossy, clingy texture.
- Once cooked through, remove from heat. Fish out and discard the chili peppers.
- Let the chicken rest in the sauce for 10 minutes before serving. This allows the flavors to permeate.
- Garnish with cilantro, green onions, and lime wedges if desired. Enjoy immediately with steamed jasmine rice.
Serving Size
This recipe yields 4-6 servings, providing a hearty portion of chicken and sauce per person. It’s a great dish for family dinners or small gatherings with friends.
Garnishing and Serving Suggestions
While best enjoyed simply over steamed rice, Gà Kho Gừng welcomes creative garnishes and serving ideas:
- For added crunch, top with chopped roasted peanuts or cashews.
- Serve with a side of fresh bean sprouts for texture.
- Add steamed broccoli for a pop of green.
- For a complete meal, offer a side of cucumber salad dressed with rice vinegar.
- Swap jasmine rice for coconut rice or sticky rice as an aromatic accompaniment.
- Spoon the chicken and sauce over vermicelli rice noodles.
The possibilities are endless. Adapt it to suit your taste preferences.
Storage and Reheating Instructions
Proper storage of leftovers allows you to enjoy this meal for several days:
- Let the dish cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 4 days.
- When reheating, add a splash of water to the container and reheat gently over medium-low heat on the stovetop or in the microwave.
- Stir frequently to distribute the sauce evenly as it reheats.
- Add more liquid if the sauce thickens too much. Reseason with extra fish sauce or salt if needed.
Tips for Success
Here are some pro tips for achieving the perfect Gà Kho Gừng every time:
- Pat the chicken dry before searing to promote browning.
- Resist stirring the chicken too frequently while simmering. Let it cook undisturbed to prevent breaking into smaller pieces.
- Cook over low heat and extend cooking time for the most tender texture.
- Adjust the sauce consistency by reducing or adding liquid while simmering. It should coat the chicken lightly.
- Use an accurate kitchen scale to weigh out the chicken for consistent results.
- Play with different combinations of fish sauce, oyster sauce, and brown sugar in the marinade.
With practice, you’ll become a pro at crafting this Vietnamese specialty.
Cultural Insight
Fish sauce is integral to Vietnamese cuisine, adding a savory umami base to countless dishes like Gà Kho Gừng. Its prominence traces back centuries in Vietnamese cooking tradition. Alongside ginger and garlic, it provides a foundational flavor profile that makes this comfort food so craveable. Part of its appeal comes from childhood nostalgia and connection to family roots.
Alternative Ingredients and Substitutions
While traditional ingredients are ideal, you can adapt this recipe to work for different dietary needs or preferences:
- Instead of regular brown sugar, use coconut sugar or maple syrup.
- For a vegan version, use cubed extra-firm tofu in place of the chicken.
- Replace the fish sauce with soy sauce or coconut aminos to make it gluten and seafood-free.
- For nut-free garnishing, opt for sesame seeds instead of peanuts or cashews.
- To reduce sodium, cut back on or omit the fish sauce and boost flavor with extra ginger, garlic, and chili.
- Substitute vegetable broth for the chicken broth to make it vegetarian-friendly.
The basic method remains the same – just swap ingredients as needed.
So there you have it – everything you need to know to make authentic, crave-worthy Gà Kho Gừng at home. With the right balance of sweet, salty, spicy and umami flavors, this Vietnamese ginger chicken is an addicting addition to your recipe repertoire. I hope you’ll give it a try soon. Let me know if you have any other questions.
Ingredients
- Ingredients for Gà Kho Gừng (Vietnamese Ginger Chicken)
- Ingredient Quantity Note
- Chicken 1 - 1.5 lbs Bone-in chicken pieces (wings, thighs, drumsticks) or boneless, skinless chicken thighs
- Marinade
- * Fish Sauce 2 tbsp
- * Soy Sauce (dark) 1 tbsp You can substitute with light soy sauce
- * Chicken Bouillon Powder 1 tsp
- * Brown Sugar 2 tbsp
- * Vietnamese Caramel Sauce (Nước Màu) 1 tbsp Optional, adds a deeper color
- * Salt Dash To taste
- * Black Pepper Dash To taste
- Aromatics
- * Shallots 2 Roughly sliced
- * Garlic 4 cloves Finely chopped
- * Ginger 50-70g Julienned (thinly sliced) or pounded
- Other
- * Cooking Oil 1.5 tbsp Vegetable or coconut oil
- * Coconut Water 150ml Optional, can be substituted with water or chicken broth
- * Bird's Eye Chilies (optional) 2-4 Whole, for a spicy kick
Instructions
- Marinate the Chicken: In a large bowl, combine the fish sauce, soy sauce, chicken bouillon powder, brown sugar, Vietnamese caramel sauce (if using), salt, and pepper. Add the chicken pieces and toss to coat evenly. Marinate for at least 30 minutes, or up to overnight for deeper flavor.
- Sauté the Aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add the shallots and sauté until softened, about 3 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
- Brown the Chicken: Remove the chicken pieces from the marinade (reserve the marinade) and add them to the pot with the aromatics. Increase the heat to medium-high and brown the chicken on all sides.
- Simmer and Thicken: Pour the reserved marinade into the pot with the chicken. Add the coconut water (or water/broth) and bring to a simmer. Reduce heat to low, cover the pot, and simmer for 30-45 minutes, or until the chicken is cooked through and tender.
- Adjust Sauce and Serve: Remove the lid and increase the heat to medium-high. Simmer for an additional 5-10 minutes, allowing the sauce to thicken. Taste and adjust seasonings with additional fish sauce, sugar, or pepper as needed. Serve hot over steamed rice with a side of vegetables or a fried egg.
Notes
- You can adjust the amount of chicken broth or water depending on how thick you like your sauce.
- For a richer flavor, you can brown the chicken pieces with the skin on and remove it before simmering.
- For a spicier dish, add sliced chilies to the pot along with the shallots and garlic.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop.
- Gà Kho Gừng is traditionally served with steamed white rice, but it also pairs well with vermicelli noodles (bún) or rice cakes (bánh ướt).
Nutrition Facts
How to make Gà Kho Gừng (Vietnamese Ginger Chicken)
Serves: 4 persons
|
Amount Per Serving: 1 bowl
|
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|---|---|---|
| Calories | 600 | |
| % Daily Value* | ||
| Total Fat 25 | 38.5% | |
| Saturated Fat 10 | 50% | |
| Trans Fat 0 | ||
| Cholesterol 100 | 33.3% | |
| Sodium 1200 | 50% | |
| Total Carbohydrate 50 | 16.7% | |
| Dietary Fiber 5 | 20% | |
| Sugars 20 | ||
| Protein 40 | ||
| Vitamin A Moderate | Vitamin C Low | |
| Calcium Low | Iron Moderate | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me