Braised Chicken
Braised Chicken / Ga kho gung
If you are served chicken in Vietnam, you know you are well liked, as chicken there is rather expensive.This particular chicken dish is also served to new mothers as a special treat and to help restore their strength. Dark-meat chicken is especially good for braising, but white meat is fine, too.
Ingredients
Serves 4
– 1 tbsp. finely chopped fresh ginger
– ¼ tsp. salt
– ¼ tsp. pepper
– 8 chicken thighs or legs, skinned*
– 2 tbsp. vegetable oil
– ½ small onion, chopped
– 2 c. water
– 1 tsp. sugar
– 2 tbsp. fish sauce
– 1 tbsp. finely chopped fresh ginger
– ¼ tsp. salt
– ¼ tsp. pepper
– 8 chicken thighs or legs, skinned*
– 2 tbsp. vegetable oil
– ½ small onion, chopped
– 2 c. water
– 1 tsp. sugar
– 2 tbsp. fish sauce
Instructions
Step 1:
In a small bowl, mix ginger, salt, and pepper. Rub mixture into chicken pieces and cover. Let stand at room temperature for 30 minutes.
In a small bowl, mix ginger, salt, and pepper. Rub mixture into chicken pieces and cover. Let stand at room temperature for 30 minutes.
Step 2:
In a large skillet, heat oil over high heat for 1 minute. Add onion and cook uncovered for 2 to 3 minutes, or until tender. Stir frequently.
Step 3:
Add chicken, water, sugar, and fish sauce. Cover and reduce heat to low. Simmer for 45 minutes, or until chicken is tender.
Step 4:
Serve hot with rice or noodles.
Food: Braised Chicken
