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).
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Enjoy this delicious healthy recipe 🙂
Scale
Ingredients
- 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
Instructions
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Peel and mince the garlic and onion.
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Peel and grate the ginger.
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Separate the drumstick from the upper thigh for each chicken leg.
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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.
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I removed the skin from the thighs to make the dish lighter, but it’s the way you want it.
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Reserve the chicken pieces, wipe the pan.
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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.
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Add the onion, garlic and ginger and sauté for 2 minutes over medium heat, stirring.
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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.
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Remove the cover and cook for 10 minutes to reduce the sauce, turning the chicken over to caramelize it well.
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Serve with rice and / or vegetables sautéed in a wok with a drizzle of sweet soy sauce.
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