Editorial sample recipeVietnamesebeginnerDairy-FreeGluten-Free

Vietnamese Braised Chicken With Ginger

Name: Vietnamese Braised Chicken With Ginger
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 600 g Chicken thighs, bone-in, cut into small bite-sized pieces; 50 g Fresh ginger, peeled and cut into thin matchsticks; 3 clove Garlic, minced; 2 head Shallots, sliced; 2 tbsp Halal fish sauce; 1.5 tbsp Brown sugar; 150 ml Coconut water, unsweetened; 2 stalk Scallions, thinly sliced

Comforting bone-in chicken thighs braised in sweet coconut water and loaded with spicy, fragrant matches of fresh julienned ginger.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Vietnamese Braised Chicken With Ginger

AI illustration

Technique to learn

Gừng Kho (Ginger Reduction Braising)

Simmering meat gently alongside high concentrations of fresh ginger to tenderize protein while producing a sweet-spicy glossy reduction.

Instructions

Step 1: Toss chicken pieces with 1 tablespoon of fish sauce and half the ginger strips in a bowl; sit for 10 minutes.
Step 2: Heat the brown sugar and 1 teaspoon of water in a deep saucepan over medium heat until it melts into a dark amber liquid.

Step 3: Stir in the garlic, shallots, and remaining ginger matchsticks, cooking for 1 minute until highly aromatic.

Step 4: Add the chicken pieces and stir-fry for 4 to 5 minutes until the chicken surfaces turn opaque and absorb color.

Step 5: Pour in the coconut water and remaining tablespoon of fish sauce, bringing the liquid to a simmer.

Step 6: Lower heat to medium-low and braise uncovered for 15 to 18 minutes, stirring occasionally until sauce reduces into a glossy glaze.

Step 7: Stir in sliced scallions and remove from heat to serve.

Cooking tips

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.

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