Hey don’t chicken out. Today we’re making one of my favorite childhood dishes Gà Kho Gừng (Vietnamese Ginger Chicken)!
To be honest my mom actually didn’t make this a lot growing up. It was my grandmother on my dad side a.k.a. my Ba Noi. I don’t always remember everything in my childhood often, but this was one thing that always stood out to me.
Every time I came over to my grandmothers house she always had a pot of this on the stove. It was her specialty. It was always so flavorful, spicy, and so homey to see and taste every time we saw her. I think the craziest part of it all is that she was a vegetarian. So imagine a vegetarian making an incredible chicken dish for her grandchildren.
I think this will be my fondest memory of her. I haven’t seen my Ba Noi in over a year and recently I found out that it would probably be one of the last time that I’d ever see her. My grandparents have decided to go back to Vietnam next week and their ticket was a one-way, so they’re not coming back.
I think in a way, this was my dedication to her. My take on my Ba Noi’s Gà Kho Gừng.
Delicious and Easy Gà Kho Gừng (Vietnamese Ginger Chicken)
Course: Chicken, Recipes4
servings15
minutes30
minutesIngredients
1.5 lb chicken wings
- Sauce/Marinade
2 tbsp fish sauce
1 tbsp dark soy sauce
1 tsp chicken bouillon
1 tbsp Vietnamese Caramel Sauce (Nước Màu)
2 tbsp brown sugar
dash of salt + black pepper
- Aromatics
1/2 onion (diced)
1 in ginger (sliced matchsticks)
- Additional Ingredients
1 c water/chicken stock
2 tbsp oil
Directions
- Mix everything together under sauce/marinade. Marinate for minimum of 15-30 mins.
- On med/high heat, heat up 1 tbsp oil and sauté onions for 5 mins. Add ginger and sauté for 2-3 mins.
- Add chicken in an even layer and cook for 5 mins. Flip chicken. Add water/chicken stock and simmer for 20-30 mins with lid on.
- Remove lid and cook until all liquid is absorbed (5-6 mins). (Optional: garnish with green onions and red chilies.) Serve with rice.
