If you’re a chicken lover, Gà Kho Gừng, Vietnamese Braised Ginger Chicken, is the perfect Vietnamese comfort chicken dish to enjoy with mounds of steamed rice and/or with canh. It’s super tasty and easy to prepare. I love the warm spice of the ginger in this dish so much.
I grew up eating Gà Kho Gừng prepared with cut-up pieces of bone-in whole chicken. The girls don’t like the bones, so I just use boneless chicken thighs for maximum flavor and taste. I also make bigger slices of ginger so they can easily pick it out while eating since they don’t like biting into it. I’ve seen people grate ginger directly into the sauce, but I still want to see it.
Ingredients:
2.5 pounds Boneless/Skinless Chicken Thighs
1/3 cup Fish Sauce, more or less to taste
1 cup coconut soda or coconut water
1/2 cup water
1 teaspoon sugar
2 teaspoons Coco Caramel Syrup
1/2 teaspoon crushed black pepper
2 tablespoons ginger, julienned
3 cloves garlic, minced
2 shallots minced
1-2 Thai chilies
2 green onions cut to 2 inch pieces
2 tablespoons cooking oil
Steps:
Marinate Chicken – In a medium bowl, add chicken, fish sauce, sugar, Coco Caramel Syrup, and julienned ginger and mix well. Cover and marinade the chicken for at least half an hour.
Braise Chicken – Heat wok on Medium High and add 1-2 tablespoons of cooking oil. Add Chicken and sear chicken until brown for a few minutes on each side to lock in the flavors. Add coconut soda and simmer chicken until sauce is reduced to desired consistency. Garnish with green onions and Thai chilies.
Tips:
- Use chopped bone-in chicken or chicken wings for even more flavor
- Cut ginger slices to desired thickness. I served this dish to the kids, so made it bigger so they can avoid biting into it.
- If you don’t have coconut soda, you can just use water and add extra sugar.
No Limit Cooking 
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