Tuesday, May 25, 2010

Vietnamese Ginger-Braised Chicken (Ga Kho Gung)

Vietnamese Ginger-Braised Chicken (Ga Kho Gung)
  • 1.5 lb skinless & boneless chicken thighs, chunked
  • Vietnamese fish sauce
  • sea salt & freshly-cracked black pepper
  • 2 cloves fresh garlic, minced
  • big knob of ginger, julienned
  • 2 shallots, finely sliced
  • 2 fresh Bird's eye chili, sliced
  • 2 tbsp olive oil
  • 2 tbsp granulated sugar
  • rice wine
  • spring onion to garnish
Marinate chicken with garlic, fish sauce, salt & pepper to taste for at least 30 minutes. Place heavy skillet or pot over high heat and cover bottom of skillet with oil. Drizzle equal amount of sugar into oil and let it caramelize to a light golden color. Throw chicken in and allow to sear to a golden brown. Toss in ginger, shallot and chili and allow aromatics to fry briefly. Drizzle some rice wine over chicken and lower heat to allow sauce to reduce and absorb into the chicken. Garnish with spring onion and serve with steamed jasmine rice.


SteamyKitchen said...

haven't made Vietnamese in a while - looks savory and delicious!

bii said...

it looks so good. *drooooool. can't wait til you get out here. i'll beg you to cook for me daily. :D

Tia said...

Jaden - thanks! :)

Bii - thanks, but your mommy is a much better cook! :)

Jo said...

This looks really good and I'd bet it would go so well with a bowl of steaming rice.

Gastronomer said...

Welcome back, Tia!