Being Theresa Le Blog Post Vietnamese Caramelized Ginger Chicken Ga Kho Gung Recipe
Food,  Mains

Easy Vietnamese Caramelized Ginger Chicken 30 Minute Recipe (Ga Kho Gung)

This dish is a staple in my house. I make it at least three times a month. It’s one of those dishes that, if my kids were to crave anything when they’re no longer living at home with me, it would be this. Because of the ginger in the dish, it’s perfect in a bowl of plain congee when someone in the house feels under the weather as it aids with stomach issues and helps warm you right up. If you’re not feeling under the weather, my rendition of this authentic full of spice dish is aromatic, sweet, salty and savoury, and tastes fantastic over a hot bowl of white rice! Remember to be generous when spooning the sauce over your rice, that’s where the goodness is!

Typical braising dishes in Vietnamese cuisines use the method of caramelizing sugar as the base to the sauces. It’s a crucial step and helps in developing flavors. If you’re not comfortable with caramelizing the sugar in your pan, you can add the sugar right in with the chicken when cooking, but this comes with a disclaimer; your dish won’t be as flavorful in depth.

Lastly, my version still has all the yummy delicious flavors, but doesn’t require the marinating part. Everything goes from the chopping board, into the pan, then right into your rice bowl – which saves you a lot of valuable time. Which means you can have dinner done in less than 30 minutes. Who doesn’t love that?!

Tips:
  • If you’re only looking for the aromatics of ginger but not wanting to eat ginger itself, cut the ginger into thick slices. Just give each piece a smash, with the side of your knife on a chopping board, to release the oils.
  • Alternatively, you can grate the ginger with a grater.
  • Dark soy is significantly less salty than regular soy sauce and also has molasses in it. It’s mainly used to add a caramelized colour to braising dishes. If you do not have dark soy on hand, you can omit it.
  • Dark meat is best for the recipe.
  • Bone-in chicken is also recommended as the bones will add more flavor to the dish. Just adjust cooking time to ensure the meat is cooked through.
  • I find frying ginger releases the oils and gives it a spicy aroma, but it loses the fresh vibrant ginger smell. Reserving a bit of ginger and garlic towards the end of the cooking process will give you both the fresh and spicy punch to the dish. The best of both worlds!

Enjoy!
Chef’s Kiss 💋

Ingredients:

8 Boneless Chicken Thighs, skin on – cut into bite-size pieces
1 Small Onion or 2 Shallots – sliced
2-3 Inch Knob of Ginger – julienned; reserve 2 tbsp to the side
4 Cloves of Garlic – minced; reserve 1 tbsp to the side
1/3 Cup of Brown Sugar [https://amzn.to/3tOXShr] can be subbed with white sugar
1/3 Cup Shaoxing Cooking Wine [https://amzn.to/3dP4NkV]can be subbed with white wine, sherry, or chicken broth
1/4 Cup of Soy Sauce [https://amzn.to/32Ixb1S]
2 tbsp Dark Soy Sauce [https://amzn.to/3ersnn3]
3 tbsp Fish Sauce [https://amzn.to/3sPgtbM]
3 tbsp Vegetable Oil [https://amzn.to/3dKQhuC]
2 Scallions or Green Onions (optional) – thinly sliced for garnishing
Pepper to taste

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Theresa Le Blog Post Vietnamese Caramelized Ginger Chicken Ga Kho Gung Recipe

Instructions:

Being Theresa Le Blog Post Vietnamese Caramelized Ginger Chicken Ga Kho Gung Recipe

Easy 30 Minute Vietnamese Caramelized Ginger Chicken Recipe

This version still has all the yummy delicious flavors, but doesn’t require the marinating part. Everything goes from the chopping board, into the pan, then right into your rice bowl – which saves you a lot of valuable time. Which means you can have dinner done in less than 30 minutes. Who doesn’t love that?!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Vietnamese
Servings 6

Ingredients
  

  • 8 Boneless Skin On Chicken Thighs – cut into chunky bite-size pieces
  • 1 Small Onion or 2 Shallots – sliced
  • 2-3 Inch Knob of Ginger – julienned; reserve 2 tbsp to the side
  • 4 Cloves of Garlic – minced; reserve 1 tbsp to the side
  • Cup Cup of Brown Sugar – can be subbed with white sugar
  • Cup Cup Shaoxing Cooking Wine – can be subbed with white wine, sherry, or chicken broth
  • ¼ Cup Soy Sauce
  • 2 tbsp Dark Soy Sauce
  • 3 tbsp Fish Sauce
  • 3 tbsp Vegetable Oil
  • 2 Scallions or Green Onions – (optional) thinly sliced for garnishing
  • Pepper to taste

Instructions
 

  • Heat a pan on high and add oil. Add onions, garlic, and ginger until saute until brown. Remove aromatics from pan, leaving the oil behind.
  • Add brown sugar to the hot pan. DO NOT STEP AWAY during this step.
  • Let sugar melt and bubble, this will happen quickly. Careful not to burn the sugar. You’re looking for a dark amber color. Not black.
  • Add in Shaoxing wine or chicken broth to caramel mixture to loosen sugar crystals. Then stir in chicken.
  • Brown chicken in caramel and wine for 3-4 minutes. Ensure each piece is well coated
  • Stir in fish sauce, soy sauce and dark soy sauce. Turn heat down to medium and cover with lid. Let simmer for 8 mins
  • Add pepper and the reserved ginger and garlic. Cover with lid and cook for an additional 2 mins.
  • Spoon chicken and sauce over fluffy white rice and garnish with scallions or green onions. Be generous with the ginger caramel sauce.

Notes

Tips:

  • If you’re only looking for the aromatics of ginger but not wanting to eat ginger itself, cut the ginger into thick slices. Just give each piece a smash, with the side of your knife on a chopping board, to release the oils.
  • Alternatively, you can grate the ginger with a grater.
  • Dark soy is significantly less salty than regular soy sauce and also has molasses in it. It’s mainly used to add a caramelized colour to braising dishes. If you do not have dark soy on hand, you can omit it.
  • Dark meat is best for the recipe.
  • Bone-in chicken is also recommended as the bones will add more flavor to the dish. Just adjust cooking time to ensure the meat is cooked through.
  • I find frying ginger releases the oils and gives it a spicy aroma, but it loses the fresh vibrant ginger smell. Reserving a bit of ginger and garlic towards the end of the cooking process will give you both the fresh and spicy punch to the dish. The best of both worlds!
 
Because of the ginger in the dish, it’s perfect in a bowl of plain congee when someone in the house feels under the weather as it aids with stomach issues and helps warm you right up. If you’re not feeling under the weather, my rendition of this authentic full of spice dish is aromatic, sweet, salty and savoury, and tastes fantastic over a hot bowl of white rice! Remember to be generous when spooning the sauce over your rice, that’s where the goodness is!
 
Enjoy!
Chef’s Kiss 💋
Keyword Authentic, Braising, Caramelizing, Chicken, Garlic, Ginger, Vietnamese

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