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Gà Xào Gừng (Braised Chicken in Ginger)

A recipe for Gà Xào Gừng (Braised Chicken in Ginger) from the cookbook, Vietnam: Morning to Midnight. This comforting meal pairs pieces of chicken with a ginger-infused and caramelized sauce.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4 Servings
Course: Main Course
Cuisine: Vietnamese

Ingredients

  • 4 pound (1.8 kilogram) whole chicken
  • 2 tablespoons (30 milliliters) vegetable oil
  • 5 1/2 ounces (150 grams) ginger peeled and julienned
  • 1 3/4 ounces (50 grams) superfine sugar plus extra if needed
  • 1/3 cup (80 milliliters) fish sauce plus extra if needed
  • 1 teaspoon ground white pepper
  • 2 long red chillies sliced
  • Handful cilantro (coriander) leaves
  • Steamed jasmine rice to serve

Instructions

    Cup of Yum
  1. First, prepare the chicken. Using a cleaver or large knife, chop the chicken in half through the breastbone. Cut off the thighs, then break them down into 3-4 smaller pieces. Remove the chicken wings from the breast and cut off the tips. Finally, cut the breast into 5-6 pieces.
  2. Place the oil and ginger in a large, deep frying pan with a lid and set over medium heat.
  3. Cook the ginger for 2-3 minutes until golden brown then, using a slotted spoon, remove the ginger from the oil and drain on a plate lined with paper towel. Set aside.
  4. Add the sugar to the ginger-infused oil over low heat. Cook, stirring continuously, for 7-10 minutes until the mixture turns a golden caramel. Take care not to burn the caramel, otherwise the dish will be bitter.
  5. Add the chicken to the pan and stir quickly and continuously to ensure the chicken and caramel don't stick to the bottom of the pan.
  6. Reduce the heat to medium-low and add the ginger and fish sauce.
  7. Keep stirring the chicken to coat with the caramel, then cover and simmer for 30 minutes or until the chicken is cooked through. Check the seasoning and season with more sugar and fish sauce, if necessary.
  8. Divide the chicken among serving bowls, sprinkle with the pepper and scatter the chilli and coriander (cilantro) over the top.
  9. Serve immediately with bowls of steamed rice.