Ga Kho Gung

Gà Kho Gừng (Vietnamese Caramelised Ginger Chicken)

A central Vietnamese clay-pot braise where chicken is simmered in a dark caramel of sugar and fish sauce until the sauce turns glossy and sticky, heavily perfumed with sliced ginger. Served over steamed jasmine rice to soak up the glaze.

Prep

20 min

Cook

45 min

Total

65 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1 whole chicken (approx. 1.4 kg) (approx. 3 lb whole chicken) chicken, cut into 8 bone-in pieces (thighs and drumsticks preferred for braising); boneless thighs also work
• •80 g (⅓ cup) granulated sugar, for the caramel (nước màu)
• •60 ml (4 tbsp) warm water, for dissolving the caramel
• •60 ml (4 tbsp) fish sauce, preferably a Vietnamese brand such as Red Boat or Phu Quoc
• •60 g (2 oz) fresh ginger, about a 6 cm knob, peeled and cut into thin slices
• •6 cloves garlic, peeled and lightly crushed
• •4 medium shallots, peeled and thinly sliced
• •30 ml (2 tbsp) neutral oil, vegetable or canola
• •1 tsp freshly ground black pepper, plus more to finish
• •120 ml (½ cup) water or unsalted chicken stock, for braising
• •2 stalks spring onion (scallion), optional, cut into 3 cm lengths, for garnish

Steps

1. 1 Pat the chicken pieces dry and season lightly with a pinch of the fish sauce and half the black pepper. Set aside while you make the caramel.
2. 2 Make the caramel (nước màu): place the sugar and 60 ml warm water in a small heavy saucepan over medium heat. Stir only until the sugar dissolves, then stop stirring and let it bubble. Watch closely - it will turn from pale gold to amber over 4–6 minutes. When it reaches a deep amber (like dark honey) and smells nutty, immediately remove from heat and carefully pour in 60 ml water (it will sputter). Swirl to combine and set aside. If it smokes or smells acrid, discard and start again - burnt caramel is bitter.
3. 3 Heat the oil in a clay pot (nồi đất) or heavy braising pan over medium-high heat. Working in batches so the pan isn't crowded, brown the chicken pieces on both sides until golden, about 3 minutes per side. They do not need to be cooked through. Transfer to a plate.
4. 4 Lower the heat to medium. Add the sliced shallots, crushed garlic and sliced ginger to the pot and sauté, stirring, until fragrant and the shallot softens, about 2 minutes.
5. 5 Return the chicken and any resting juices to the pot. Pour in the caramel and the remaining fish sauce, toss to coat, and let it bubble for 1 minute.
6. 6 Add the 120 ml water or stock. Bring to a simmer, then reduce heat to low, cover, and braise gently for 25–30 minutes, turning the pieces once or twice, until the chicken is cooked through and tender.
7. 7 Doneness cue: the thickest part of a thigh must reach an internal temperature of 75°C / 165°F on an instant-read thermometer; juices should run clear with no pink at the bone.
8. 8 Uncover, increase heat to medium-high, and simmer 5–8 minutes more, spooning the sauce over the chicken, until the liquid reduces to a dark, sticky glaze that coats the back of a spoon. Taste: it should be savoury, sweet, salty and warmly spiced with ginger, with a peppery bite. Adjust with a splash of fish sauce or a pinch of sugar as needed.
9. 9 Scatter with spring onion if using and an extra grind of black pepper. Serve immediately over steamed jasmine rice, with the pot of sauce brought to the table.