It seems that I’m into Vietnamese-style cooking nowadays too.. As long as it’s anything that has a hint of spiciness in it, I’ll surely try it.. Or adapt according to the ingredients that I’ve got in my fridge/freezer/pantry but keeping the main and important ingredients intact. So here it is – Braised Chicken Vietnamese-style a.k.a. Ga Kho Gung. I hope I’ve got it correct.. 🙂

Serves 4

Ingredients:

  • 700g chicken thighs, deboned and cut into chunks
  • 1 tsp minced garlic
  • 2 tbsp Vietnamese fish sauce
  • 1 tsp salt
  • a dash of ground pepper
  • 2 tbsp minced ginger
  • 2 shallots, finely sliced
  • 2 bird’s eye chillies, finely sliced
  • 2 tbsp vegetable oil
  • 2 tbsp sugar
  • 2 tbsp ShiaoXing rice wine
  • some spring onions, as garnish (I used chives from my garden)

Preparation:

  1. Marinate chicken with garlic, fish sauce, salt and pepper for at least 30 mins.
  2. Heat oil in a wok on medium heat and caramelise sugar.
  3. Once sugar has melted, add in marinated chicken and cook till a light golden brown.
  4. Add in ginger, shallots and chillies, stirring and mixing them into chicken quickly, abt 2 mins.
  5. Add in rice wine and lower heat to allows chicken to simmer for abt 8-10 mins  or till sauce is reduced.
  6. Serve immediately with steamed white rice and garnish with spring onions.



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