Gin ginger chicken recipe (Ga Kho Gung) : I am a big fan of ginger. For me it is part of the basic products and I always have a root in the fruit bowl but also in powder in my spice cupboard. Even if the aroma is necessarily less powerful.
I wanted to get started with this Vietnamese ginger chicken recipe also called Ga Kho gung. And as usual I simplified it a bit to make the recipe easy to make with simple ingredients to find.
I accompanied this dish of Thai rice and kohlrabi stir-fried in the wok with a little soy sauce and a few drops of sesame oil (my fodder of the moment).Print
Enjoy this delicious healthy recipe 🙂
- 4 chicken thighs
- 6 cm ginger
- 1 onion
- 2 garlic cloves
- 40 g brown sugar
- 40 ml + 100ml water
- 4 tablespoons salted soy sauce
- 4 tablespoons nuoc mam sauce
- 1 tablespoon neutral oil
- Coriander optional
Peel and mince the garlic and onion.
Peel and grate the ginger.
Separate the drumstick from the upper thigh for each chicken leg.
Put them in a large sauté pan with a little oil and sauté over medium-high heat for 10 minutes, turning the pieces over several times. Do it several times if your sauté pan is not big enough.
I removed the skin from the thighs to make the dish lighter, but it’s the way you want it.
Reserve the chicken pieces, wipe the pan.
Pour the sugar and 40ml of water. Heat without stirring over high heat until the caramel begins to form (it will foam and color). Allow about 3-4 minutes.
Add the onion, garlic and ginger and sauté for 2 minutes over medium heat, stirring.
Pour the soy sauce, nuoc mam, 100ml of water and put the chicken thighs back in the pan. Cover and cook for 30 minutes over low heat. Turn them 2 or 3 times during cooking.
Remove the cover and cook for 10 minutes to reduce the sauce, turning the chicken over to caramelize it well.
Serve with rice and / or vegetables sautéed in a wok with a drizzle of sweet soy sauce.