Photograph of the finished Ginger braised chicken

Vietnam · Gà kho gừng

Ginger braised chicken

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.8 lb
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Chilli Chilli 2
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the chicken into bite-sized pieces, rub with salt and crushed ginger, then rinse thoroughly to remove any odor.
  2. 2 Marinate the chicken with fish sauce, chopped shallots, pepper, and half of the shredded ginger for 15 minutes.
  3. 3 Melt the sugar until it turns a reddish-brown color, then add the chicken and stir-fry for 5 minutes.
  4. 4 Add enough water to cover the chicken, simmer over low heat for 20 minutes until the chicken is tender and the sauce thickens.
  5. 5 Add the remaining shredded ginger and chili peppers, stir for another 2 minutes, sprinkle with chopped scallions, and turn off the heat.

With an appliance

  • Pressure cooker 35 min

    Replace step 4: cook under high pressure for 8 minutes, then quickly release the pressure, open the lid and simmer for 5 minutes until the sauce thickens, then add the shredded ginger.

Start cooking