🍗 Gà kho gừng (Vietnamese ginger chicken)

Name: Gà kho gừng (Vietnamese ginger chicken)
Total time: 45 min
Yield: 4
Cuisine: Vietnam
Ingredients: 700 g boneless chicken thighs, cut into pieces; 50 g fresh ginger, cut into thin matchsticks; 3 tbsp sugar; 3 tbsp fish sauce; 2 shallots or 1 small onion, sliced; 1 tbsp vegetable oil; 150 ml water; 3 scallions, sliced; Black pepper

Origin: Vietnam

438kcal

per serving · 250 g

175kcal

per 100 g

50 gProtein20 g / 100 g

21 gFat8.5 g / 100 g

12 gCarbs5 g / 100 g

Gà kho gừng is Vietnamese chicken braised with plenty of fresh ginger in a dark caramel and fish sauce glaze. The sugar is cooked to a deep amber first, then the chicken simmers in it until the sauce reduces to a sticky, salty-sweet coating with a warming ginger bite. It is finished with scallions and served with steamed rice.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein20 g protein per 100 g — 46% of the calories

Not vegetarianbecause of: chicken, fish sauce

Not veganbecause of: chicken, fish sauce

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

chickengingerfish saucesugarscallion

Recipe

4 servings45 min

Ingredients

700 g boneless chicken thighs, cut into pieces
50 g fresh ginger, cut into thin matchsticks
3 tbsp sugar
3 tbsp fish sauce
2 shallots or 1 small onion, sliced
1 tbsp vegetable oil
150 ml water
3 scallions, sliced
Black pepper

Method

Marinate the chicken with 1 tbsp fish sauce, half the ginger and pepper for 15 minutes.
Melt the sugar with 2 tbsp water in a heavy pot until it turns deep amber.
Add the oil, shallots and remaining ginger, then the chicken, and stir to coat in the caramel.
Pour in the rest of the fish sauce and the water, cover and simmer for 20 minutes.
Uncover and reduce until the sauce is thick and glossy; sprinkle with scallions and pepper.

How to make it lighter

Use skinless thighs or breast and trim visible fat to lower the energy of each portion.
Cut the sugar to 2 tbsp — the ginger and fish sauce keep the dish full of flavour.
Serve with a modest scoop of rice and plenty of steamed greens.

History

Kho, slow braising in caramel and fish sauce, is a core technique of home cooking across Vietnam, used for pork, fish and chicken. The ginger chicken version is a common family meal, especially on cool or rainy days.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →