Ginger-Braised Chicken (Ga Kho Gung)
A soulful, aromatic staple of the Vietnamese household. This chicken is simmered until fall-off-the-bone tender in a fragrant ginger and fish sauce reduction.
By @linh.tran
- submitted
- kitchen-tested
- community-validated
- editor-verified
- featured
Ingredients
for 2 servings
- 500 gchicken thighs — bone-in, skin-on
- 4ginger — sliced into matchsticks
- 3 clovesgarlic — minced
- 2shallots — finely minced
- 3 tbspfish sauce
- 1 tbspbrown sugar
- 0.5 tspblack pepper
- 1bird's eye chili — slicedoptional
- 2 tbspvegetable oil
Equipment
checked against your kitchen
- ✓dutch oven
What cooks learned
Only 5 cooks have logged this one in Cook Mode so far — not enough to say anything about where it goes wrong.
Method
- 1
Slice the ginger into matchsticks, mince the garlic and shallots.
10 min→ aromatics
- 2parallel track
Pat chicken dry and season with salt, pepper, and a splash of fish sauce.
5 min→ marinated chicken
- 3
waits for: steps 1 and 2
Heat oil in a heavy-bottomed pot or Dutch oven. Sear the chicken skin-side down over medium-high heat until golden brown.
10 min · 8 min attention180°C oilDone when: skin is crispy and golden brown
- 4
Add the ginger, shallots, and garlic to the pot with the chicken. Sauté for 2 minutes until fragrant.
3 min - 5
Pour in the remaining fish sauce, brown sugar, and 1 cup of water. Add the sliced chili if using.
2 min - 6
Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is tender and the sauce has reduced to a thick glaze.
30 min · 5 min attention⏱ chicken pulls away easily from the bone · 30 minDone when: chicken pulls away easily from the bone
→ braised chicken
Why this grade?
- community provenance+40
- 7 verified cooks+8.1
- Trust score48/100