Vietnamese National Dishes

Gà kho gừng — Vietnamese ginger-braised chicken

Bone-in chicken simmers with generous fresh ginger, shallot, garlic and fish sauce in a lightly sweet caramel sauce. The chicken turns tender and glossy, ready to spoon over steamed rice.

Vietnamese National Dishes
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A wide Vietnamese table scene with ginger-braised chicken at right, steamed rice and greens behind it.
A family-style serving of Vietnamese ginger chicken with rice and greens.
Yield 4 servings
Cook time 40 minutes
Passive time 20 minutes to marinate in the refrigerator
Total time 1 hour 20 minutes
Calories About 530 kcal per serving, excluding rice
Ingredients ↓
Overview

Gà kho gừng — Vietnamese ginger-braised chicken

Gà kho gừng is a Vietnamese home-style braise built around chicken and the warm, peppery aroma of fresh ginger. This version marinates bone-in pieces briefly, browns them in a light caramel, then simmers them gently in coconut water with fish sauce and aromatics. The sauce reduces to a savory-sweet glaze. Household recipes vary: some use plain water, some cut ginger into matchsticks, and others mince it more finely. Serve this version with rice and fresh vegetables.

Practical

Practical

  • Tips for successCut the chicken into similarly sized bone-in pieces so they finish cooking at about the same time. Pat the chicken dry before marinating and browning; wet surfaces resist browning. Watch the sugar closely as it melts. Amber is ready; smoke or very dark brown means it may taste bitter. Keep the covered braise at a gentle simmer. Add a splash of hot water if the pan gets dry before the chicken is cooked. Check multiple thick pieces near the bone with a thermometer. The chicken is safe when it reaches 74°C / 165°F.
Ingredients

Ingredients

Chicken and marinade

  • 1.3 kg bone-in, skin-on chicken thighs and drumsticks, cut into 5–6 cm pieces
  • 90 g fresh ginger, half minced and half cut into fine matchsticks
  • 45 ml fish sauce
  • 50 g shallots, thinly sliced
  • 18 g garlic, finely chopped
  • 10 g granulated sugar
  • 2 g ground black pepper

Caramel and braise

  • 20 g granulated sugar
  • 30 ml neutral oil, divided
  • 240 ml unsweetened coconut water (or plain water)
  • Fine salt, only if needed after tasting
  • Optional: 10 g fresh red chili, sliced
  • Optional: 15 g scallion greens, sliced
Method

Method

Method

  1. Pat the chicken dry. In a bowl, mix it with the fish sauce, 10 g sugar, pepper, half the ginger, half the shallot and half the garlic. Cover and marinate in the refrigerator for 20 minutes.

  2. Set a heavy lidded skillet over medium heat. Add the remaining 20 g sugar and 15 ml oil. Swirl the pan as the sugar melts; cook until amber, watching closely. Do not let it smoke or turn very dark.

  3. Immediately add the remaining shallot, garlic and minced ginger. Stir until fragrant, about 30 seconds. Add the chicken and any marinade. Brown for 4–5 minutes, turning the pieces with tongs.

  4. Pour in the coconut water and add the ginger matchsticks. Bring to a gentle simmer, cover and cook about 20 minutes, turning the chicken once. Keep the liquid gently bubbling rather than boiling hard.

  5. Uncover and simmer for 8–12 minutes, turning the chicken and spooning sauce over it until glossy. Check several thick pieces near the bone with a food thermometer; every piece must reach 74°C / 165°F. If the sauce reduces too quickly, add a splash of hot water and continue cooking covered until the chicken is done.

  6. Taste the sauce and add salt only if needed. Scatter over chili and scallion greens if using. Serve hot with steamed rice and vegetables.

  7. For leftovers, divide the chicken and sauce into shallow containers and refrigerate within 2 hours at or below 4°C / 40°F. Use within 3–4 days and reheat until steaming hot throughout. Discard food left at room temperature for more than 2 hours.

Practical

Practical

Practical guidance

Make ahead: Marinate the chicken covered in the refrigerator for up to 8 hours. Keep raw chicken cold until it goes into the pan. Serving: Spoon the ginger caramel sauce over steamed jasmine rice. Cucumber or simply cooked greens make fresh accompaniments. Storage: Refrigerate leftovers in shallow containers within 2 hours at or below 4°C / 40°F; use within 3–4 days. Reheating: Reheat until steaming hot throughout. Add a spoonful of water if the sauce has thickened in the refrigerator.

Troubleshooting

Caramel tastes bitter: The sugar became too dark. Start again with fresh sugar; caramel continues darkening quickly after it reaches amber. Chicken browns unevenly: Brown in batches and leave room between pieces. The sauce dries before the chicken is tender: Add hot water a little at a time, cover and continue at a gentle simmer. The sauce is thin: Remove the cooked chicken and simmer the sauce uncovered for a few minutes, then spoon it back over the chicken. The chicken is not done after the suggested time: Continue covered and check again with a thermometer; piece size and pan shape affect timing.

Frequently asked questions

Can I use water instead of coconut water? Yes. Plain water is a documented substitute; the sauce will be less sweet and rounded. How should I cut the ginger? Matchsticks give distinct bites, while minced ginger disperses more through the sauce. This recipe uses both. Can I use boneless chicken? Yes, but smaller boneless pieces cook faster. Check them early and use the 74°C / 165°F endpoint instead of relying on the listed time. What should I serve with it? Steamed rice is the usual pairing; cucumber and cooked greens are also suitable.

Nutrition per serving

These rounded estimates assume a 65% edible yield from bone-in, skin-on chicken and use USDA FoodData Central thigh meat-and-skin values as a reference. They include the sugar, oil, aromatics and a representative fish-sauce value. Chicken yield, skin eaten, rendered fat and sauce brands change the final values.

Nutrition per serving

Nutrition per serving

  • Serving sizeAbout 300–350 g bone-in chicken and sauce; rice excluded
  • CaloriesAbout 530 kcal
  • CarbohydrateAbout 16 g
  • ProteinAbout 36 g
  • FatAbout 35 g
  • FibreAbout 1 g
  • SodiumAbout 850 mg
Allergens and food safety

Allergens and food safety

Contains fish from the fish sauce. Check the label for additional declared allergens or cross-contact information. Keep raw chicken refrigerated and separate from ready-to-eat foods. Wash hands, utensils and surfaces after handling raw poultry. Cook chicken to 74°C / 165°F, measured in the thickest pieces near the bone. Refrigerate leftovers in shallow containers within 2 hours at or below 4°C / 40°F, use within 3–4 days and reheat until steaming hot throughout. Discard perishable food left at room temperature for more than 2 hours.

Enjoy

Enjoy

  • Serve while the chicken is hot and the ginger sauce is glossy.
  • Spoon the reduced sauce over each portion of rice.
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