Vietnamese Caramelized Ginger Chicken-Authentic “Ga Kho Gung” Recipe

Vietnamese Ginger & Lemongrass Braised Chicken- aka "Ga kho gung"

One of my favorite dishes my mom makes is her Vietnamese Ginger Chicken. Nothing feels more comfort’y than this hot pot of ginger braised chicken.

Juicy organic chicken thighs are braised in a sweet and savory ginger, lemongrass infused marinade & sauce. The chicken is cooked with long matchstick ginger slices and is served over a bed of hot steamy jasmine rice. It’s garnished with a little black pepper and fresh herbs including scallions, cilantro, and red chili peppers.

Some recipes use coconut water, or soda but our recipe does not. We also don’t caramelize the chicken so we can retain that beautiful bright yellow vibrancy & sheen.

INGREDIENTS

8-10 pieces of bone-in chicken thighs or drumsticks or combo of
2 tbs neutral cooking oil (Youyou)
1 cup water


MARINADE INGREDIENTS

1/2 small shallot (thinly minced, use half for marinade, other half for braising, about 2 tbs)

1 tsp garlic powder
1 tsp onion powder
2 tsp sugar white sugar
1 tsp brown sugar
1/4 tsp pepper
1/2 tsp mushroom seasoning
1 tsp chicken boullion (I used Maggi brand)
1/2-tsp turmeric
2 tsp rice vinegar

1 tsp neutral oil
1 tbs fish sauce (I used Squid this time but you can also use Red Boat, or 3 Crab brand)

Carmamel sauce: Optional, I did not do this but if you want a more brown colored chicken caramelize 2 tbs of sugar and omit 1 tsp of brown sugar from your marinade.
2 tbs brown sugar




BRAISING
1/2 small shallot (remaining half of shallot onion, about 2 tbs)
1 large piece of fresh ginger root (julienned, about 1 cup)
1 tbs minced lemon grass (white soft parts at bottom of stalk, peel off outer coarse leaves, about 1 1/2 tbs)
3 garlic cloves (minced, about 1 tbs)

1 tsp fish sauce (or more to taste)??
1 red chili pepper whole + 1 red chili pepper sliced diagonally
1.5 tsp chicken boullion powder for color

2 tbs neutral cooking oil (for aromatics)

2 tbs neutral cooking oil (for chicken)

GARNISH

1 bunch fresh cilantro leaves (loosely chopped)
Fresh cracked black pepper
1 bunch Chinese chives or regular scallions (washed and thinly sliced)

SERVE WITH:
Sliced cucumbers
1 pot of hot jasmine white rice

PREPARATION

1. Mix all of marinade ingredients in large bowl until evenly mixed. And then slice shallot thin and mince your garlic and add to marinade. Add chicken, and use your hands to mix chicken with the marinade. Place in a large gallon zip lock bag overnight.

2. On cooking day, peel and julienne your ginger.

3. Heat 2 tbsp of vegetable oil on medium in a cast iron skillet or 5 quart pot and add in your onions, garlic, minced lemongrass, ginger and fry until fragrant (about 1 min, do not let brown or burn). Strain and remove aromatics from your pot/skillet.

4. Add 2 tbs oil into pan and transfer raw chicken skin side down and cook until slightly golden (about 5min). Then turn meat side down and add any remaining marinade about 5 min. Add 1 cup water (or enough water to almost half cover your chicken).

6. Add all your braising ingredients and simmer chicken over med-low heat until cooked through (or internal temperature of chicken is 165 F degrees) with lid partially on (about 15-25 min). Turn & mix your chicken at half way time.

6. Once chicken is done, add fish sauce, chilis, and buillion powder and adjust seasonings accordingly (add salt, sugar, fish sauce as needed). If your sauce has not reduced down enough, leave lid off and let sauce cook down slightly.


7. Garnish with black pepper, cilantro and Chinese chives (or scallions) and serve hot with a bowl of jasmine rice.