Gà kho gừng — ginger-braised chicken
Bone-in chicken pieces braised with ginger, chilli and fish sauce.
Active time30 min
Cooking1 h
Total1 h 45 minResting : 30 min
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Ingredients
- 2 sprigs of Chinese chives
- 2 shallots
- 3 garlic cloves
- 1 7.6 cm piece of fresh ginger
- 1 small hot red chilli
- 4 bone-in chicken thighs
- 4 chicken drumsticks
- half a cup of water
- 3 tsp vegetable oil
- 1 pinch of ground black pepper
- 3 tbsp fish sauce
- 3 tsp brown sugar
Preparation
Peel and mince garlic and shallots. Mix fish sauce and sugar until dissolved. Coat the chicken with this mixture, add garlic and shallots, cover and marinate in the fridge for 30 min.
2 shallots3 garlic cloves4 bone-in chicken thighs4 chicken drumsticks3 tbsp fish sauce3 tsp brown sugar- knife
- chopping board
- mixing bowl
- lid
Heat the oil in a wok. Add the chicken and all its marinade and brown over high heat for 5 min, turning the pieces. Lower the heat, cover and simmer for 15 min. Meanwhile, peel the ginger and cut into thin matchsticks. Wash and slice the chilli and chives.
2 sprigs of Chinese chives1 7.6 cm piece of fresh ginger1 small hot red chilli3 tsp vegetable oil- wok
- lid
- knife
- chopping board
- kitchen tongs
Bring the measured water to a boil in a separate small saucepan. Add ginger and chilli. Stir over high heat for 5 min, then add the measured boiling water. Cover and simmer for about 20 min, until the chicken is cooked through. If the sauce is still thin, uncover and reduce briefly. Add pepper and chives.
half a cup of water1 pinch of ground black pepper- wok
- lid
- spoon
- small saucepan
Allergens
- Fish
Composition to check for: Celery, Crustaceans, Eggs, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration