Best 4 Ga Kho Gung Vietnamese Braised Chicken With Ginger Recipes

Ga kho gung, a classic Vietnamese dish of braised chicken with ginger, is a symphony of flavors that is sure to tantalize your taste buds. With its rich caramel sauce and incredibly tender chicken, it's no wonder why Ga kho gung is a beloved dish in Vietnamese cuisine. Get ready to embark on a culinary journey as we explore the best recipe to create this delectable dish at home, bringing the authentic flavors of Vietnam to your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

Gà KHO GừNG

Gà Kho Gừng image

Gà kho gừng is the Vietnamese version of the traditional Asian ginger chicken. This version is flavored with nuoc mâm (fish sauce).

Provided by Vera Abitbol

Categories Main Course

Time 1h45m

Number Of Ingredients 12

Ingredients

4 chicken thighs
4 chicken legs
3 cloves garlic (, chopped)
2 shallots (, chopped)
1 (3-inch) piece ginger (, cut in very thin julienne)
3 tablespoons nuoc mâm ((fish sauce))
3 teaspoons brown sugar
3 teaspoons vegetable oil
1 small red hot pepper (, very thinly sliced)
½ cup boiling water
2 stalks Chinese chive
Black pepper

Steps:

In a bowl, mix the nuoc mâm and sugar until completely dissolved.
In a large salad bowl, place the pieces of chicken, pour the nuoc mâm + sugar mixture over the chicken, add the shallots and the garlic.
Marinate for 30 minutes.
In a wok, heat the oil.
Brown the chicken pieces with all the marinade over high heat for 5 minutes.
Reduce the heat, cover and simmer over medium-low heat for 15 minutes.
Add the ginger and red hot pepper and mix gently.
Increase the heat for 5 minutes then add the boiling water.
Cover and simmer for 20 minutes over medium-low heat.
At this point, the sauce should be reduced. If this is not the case, increase the heat and continue cooking for a few more minutes.
Season with black pepper and sprinkle with Chinese chives.
Serve with fragrant white rice.

CHICKEN COOKED IN GINGER: GA BAN KHO GUNG

Chicken Cooked in Ginger: Ga Ban Kho Gung image

Provided by Food Network

Time 1h10m

Yield 4 Servings

Number Of Ingredients 12

Ingredients

1 tablespoon sugar
3 tablespoons fish sauce
1 teaspoon oyster sauce
17 1/2 ounces/500 g chicken, chopped into bite-size pieces
2 tablespoons finely sliced fresh ginger
2 tablespoons vegetable oil
2 tablespoons finely diced garlic
1 cup/ 250 ml chicken stock
Pinch salt and freshly ground black pepper
4 spring onions (scallions), sliced into 1 1/2-inch/4 cm lengths
1 long chile, julienned
Serving suggestion: Jasmine rice.

Steps:

In a mixing bowl combine sugar, fish sauce, and oyster sauce. Mix well, then add the chicken and ginger massaging the marinade into the flesh.
Cover and place in the refrigerator to marinate for 20 minutes.
Bring a wok or saucepan to medium heat, then add oil and garlic and cook until fragrant.
Now turn the heat to high then add the chicken searing all sides. Cover the chicken with the stock, pour in the remaining marinade and bring to the boil.
Skim off all impurities until clear and cover the pan. Reduce the heat to low and simmer for 15 minutes.
Add spring onions and freshly ground black pepper, stir and cook for a further minute.
Transfer to a serving bowl and garnish with chile. Serve with jasmine rice.

VIETNAMESE GINGER CHICKEN (GA KHO)

Vietnamese Ginger Chicken (Ga Kho) image

This is a basic Vietnamese dish that can be made with any type of meat and most seafood, the variation comes in pairing the protein with the herb or spice. For example, chicken or fish is paired with ginger, shrimp or pork is paired with green onions, and beef with garlic. It is often served with steamed rice, and a couple of other dishes and a soup for family dinners. All dishes are served at the same time. However, soup is usually the last dish you eat, to "wash down" your meal.

Provided by Nado2003

Categories Chicken Breast

Time 24m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs chicken, any part, chopped into about 2-inch pieces, I prefer thighs bone in and skin, I chop each thigh into
2 tablespoons fresh ginger (peeled and coarsely chopped)
2 tablespoons sugar
1/2 teaspoon black pepper (to taste)
1 1/2 tablespoons fish sauce (to taste)
1 tablespoon scallion (green part only, chopped into 1/4-inch pices) (optional)

Steps:

Heat a heavy saucepan on medium high for about a minute until pan is hot, add sugar and turn heat down to medium. Caramelize sugar for about 1 minute. Keep a close watch to make sure sugar is brown, but not burnt.
Add ginger and stir for about 10 seconds.
Add remaining ingredients except scallions. Turn the pieces and brown the chicken for about 2 minutes.
Reduce heat to a simmer. Cook until liquid in the pan is reduced to half. Sauce should be brown and thick. About 10 minutes if you're using boned in whole thighs. If you're using boneless, skinless chicken the cooking time is reduced to about 6 minutes. Over cooking will make the meat tough.
Garnish with scallion and serve with steamed rice.

Nutrition Facts : Calories 395.6, Fat 25.6, SaturatedFat 7.3, Cholesterol 127.6, Sodium 649.5, Carbohydrate 7.3, Fiber 0.1, Sugar 6.6, Protein 32.1

VIETNAMESE CARAMEL GINGER CHICKEN RECIPE (GA KHO GUNG)

Vietnamese Caramel Ginger Chicken Recipe (Ga Kho Gung) image

One of delicious Vietnamese Chicken Recipes in rainy day is Caramel Ginger Chicken (Ga Kho Gung). If you are like me, you have probably been seduced by popular Vietnamese foods, such as Pho and Banh Mi. The flavors, delicate in the case of the traditional noodle soup (Pho) and robust in the instance of the roasted or grilled pork sandwich (Banh Mi), are always pleasing but rather elusive. We learned that Vietnamese food is carefully balanced using five elements: salty (water), spicy (metal), bitter (fire), sour (wood), and sweet (Earth). Each element, in turn, corresponds to one of the body's organs. This dish, with its rich caramel and ginger sauce, epitomizes the principles of Vietnamese Chicken Recipes for cooking. A simple caramel sauce (don't be nervous - it's just melted and cooked sugar) blends with pungent fish sauce to produce a sticky, sweet and salty coating for the chicken. As soon as you taste it, you will wonder why the only thing you topped with caramel sauce in th

Provided by nuoc_6493

Categories Vietnamese

Time 2h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup granulated sugar
1/2 cup water
3 tablespoons canola oil
1/2 medium onion, finely chopped
1/2 cup fresh ginger, peeled, and cut into matchsticks
2 garlic cloves, sliced
4 -5 chicken leg meat, cleaned
2 tablespoons fish sauce
1 teaspoon fish sauce
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon red chili pepper flakes
3 green onions, thinly sliced

Steps:

Process.
Step 1: Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.
Step 2: With hot water (so the leftover caramel bits do not seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl. Many Vietnamese Chicken recipes usually require a short time to make this process.
Step 3: To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.
Step 4: Transfer the chicken and cooked aromatics (ginger, etc) to a serving platter. Thinly slice spring onions and use to garnish the chicken.
To sum up, this dish is one of best Vietnamese Chicken recipes in rainy days. With a hot bowl rice and soup, you can feel comfortable and feel warmer inside by ginger. It also help you to prevent many sick when the weather changes. Good luck to you!
If you wanna see more recipes of Vietnamese, feel free to follow my website at http://www.vietnamesefood.com.vn.

Tips:

To make sure the chicken is evenly browned, make sure to sear it over medium-high heat in a large skillet or pot.
For a more flavorful dish, use a combination of light and dark meat chicken.
Don't overcrowd the pot when browning the chicken. If necessary, brown the chicken in batches.
Use a variety of vegetables in your kho ga dish. Some good options include carrots, potatoes, celery, and bell peppers.
Don't be afraid to adjust the amount of fish sauce and sugar to your taste. You can also add a bit of chili peppers for a spicy kick.
Serve kho ga with steamed rice and a side of pickled vegetables for a complete meal.

Conclusion:

Ga kho gung is a delicious and easy-to-make Vietnamese dish that is perfect for a weeknight meal. The combination of chicken, vegetables, and ginger creates a flavorful and satisfying dish that is sure to please everyone at the table. With a few simple tips, you can make sure your kho ga is perfect every time. So next time you're looking for a quick and easy dinner recipe, give kho ga a try!