Vietnamese · beginner
Vietnamese Braised Chicken With Ginger
Comforting bone-in chicken thighs braised in sweet coconut water and loaded with spicy, fragrant matches of fresh julienned ginger.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Toss chicken pieces with 1 tablespoon of fish sauce and half the ginger strips in a bowl; sit for 10 minutes.
- 02
Heat the brown sugar and 1 teaspoon of water in a deep saucepan over medium heat until it melts into a dark amber liquid.
- 03
Stir in the garlic, shallots, and remaining ginger matchsticks, cooking for 1 minute until highly aromatic.
- 04
Add the chicken pieces and stir-fry for 4 to 5 minutes until the chicken surfaces turn opaque and absorb color.
- 05
Pour in the coconut water and remaining tablespoon of fish sauce, bringing the liquid to a simmer.
- 06
Lower heat to medium-low and braise uncovered for 15 to 18 minutes, stirring occasionally until sauce reduces into a glossy glaze.
- 07
Stir in sliced scallions and remove from heat to serve.
A LITTLE KITCHEN KNOW-HOW
Gừng Kho (Ginger Reduction Braising)
Simmering meat gently alongside high concentrations of fresh ginger to tenderize protein while producing a sweet-spicy glossy reduction.
Notes from the kitchen
- Julienne ginger into thin strips rather than mincing to get pleasant spicy pops of texture throughout.
- Bone-in chicken yields a richer sauce, but boneless thighs work well for quicker weeknight prep.
- Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
