Quick Weeknights · Vietnamese
Ga Kho Gung
Chicken braised with ginger until tender and sticky, best enjoyed over a bowl of steamed rice.
Why This Works
The spicy ginger and salty fish sauce creates a potent, warming flavor profile.
The Upgrade
Add a few star anise pods for a deeper aromatic base.
Chef's Secret
Michelin TechniqueDon't skimp on the ginger; the heat from the fresh ginger is what cuts through the richness of the chicken skin.
Ingredients
Total time including resting: 30 min
Directions
Heat oil in a pan and sauté shallots until translucent.
2 minAdd chicken and sear until golden brown.
5 minAdd ginger and chili, stir-frying until aromatic.
2 minAdd sugar and fish sauce, creating a caramel glaze around the chicken.
2 minAdd water, cover, and simmer until the chicken is cooked through.
12 minIncrease heat to reduce the sauce until it is thick and sticky.
5 minSeason with plenty of freshly cracked pepper.
1 minWine Pairing
Pinot Gris
White Wine
The BottleZind-Humbrecht Pinot Gris
The ginger-driven spice and sticky sauce call for a wine with a slightly oily texture and deep stone fruit aromatics. This pairing provides a seamless, round mouthfeel that elevates the chicken.
Nutrition per Serving
380
calories
32g
protein
8g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed Broccoli
Quickly steamed broccoli is the perfect vehicle for the sticky, ginger-infused chicken sauce.
Ingredients
Directions
Prepare a steamer basket over an inch of rapidly boiling water.
Place the broccoli florets into the steamer basket and cover tightly.
Steam for exactly 4 minutes until the broccoli is vibrant green and tender-crisp.
Remove immediately from the heat to prevent overcooking.
Toss the steamed broccoli in a bowl with the neutral oil, julienned ginger, and sea salt.
Finish with a drizzle of toasted sesame oil and serve immediately.
Side Dish
Cucumber Slices
Cold, crisp cucumber slices offer a refreshing respite from the ginger-heavy, sticky glaze.
Ingredients
Directions
Slice the cucumbers into uniform 1/8-inch thick rounds.
Toss the cucumber slices with the salt in a colander and let drain for 10 minutes.
Gently pat the cucumber slices dry with a clean kitchen towel to remove excess moisture.
Whisk the rice vinegar, sugar, and sesame oil in a medium bowl until the sugar is dissolved.
Add the cucumbers to the dressing and toss thoroughly to coat.
Transfer to a chilled serving dish and garnish with cilantro and sesame seeds.
Member Reviews
How did it turn out?
Rate this recipe
Good, but mine came out slightly overdone — I'd shave a few minutes off.