click below for pronunciation "Gà Kho Gừng"

Brined ginger chicken is another great recipe to use with chicken. You may use any parts of the chicken as you wish. Skin or skinless chicken is a personal preference.

Vietnamese loves to gnaw on the bones and tendons. Therefore, chicken is the perfect meat for gnawing. The cut of the chicken makes a difference in eating them. The bones are usually cut along with the chicken into small chunks. This way, one can chew, gnaw, and suck the flavor from the chicken bones until his/her heart content.
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2 to 4 servings

Preparing time: 15 minutes

Marinating time: at least 30 minutes

Cooking time: 20 to 30 minutes

 

2 pounds any chicken parts

1 tablespoon sugar

2 tablespoons fish sauce

1 tablespoon oyster sauce

1 tablespoon soy sauce

2 tablespoons finely chopped ginger

1 teaspoon minced and crushed garlic (1 to 2 cloves)

½ cup chopped onion

½ teaspoon salt

¼ teaspoon black pepper


Cut the chicken including the bones into small chunks of 1 to 2 inches long. Combine chicken with sugar, fish sauce, oyster sauce, ginger, garlic, onion, salt, and pepper in a mixing bowl. Mix well. Cover and refrigerate. Allow to marinate for at least 30 minutes.


In a saucepan, add the marinated chicken. Stir and cook for 10 minutes at high heat. Cover and occasionally stir. If the chicken appears to be dry after 10 minutes, pour in 1 cup of water and bring to boil. Otherwise, the chicken produces its own juice. Reduce heat to medium. Occasionally stir. Cook for 10 more minutes or until ⅔ of the water evaporates. Remove from heat. Serve with rice.