Vietnamesegingerchickengakho Recipes
VIETNAMESE GINGER CHICKEN (GA KHO)
This is a basic Vietnamese dish that can be made with any type of meat and most seafood, the variation comes in pairing the protein with the herb or spice. For example, chicken or fish is paired with ginger, shrimp or pork is paired with green onions, and beef with garlic. It is often served with steamed rice, and a couple of other dishes and a soup for family dinners. All dishes are served at the same time. However, soup is usually the last dish you eat, to "wash down" your meal.
Provided by Nado2003
Categories Chicken Breast
Time 24m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a heavy saucepan on medium high for about a minute until pan is hot, add sugar and turn heat down to medium. Caramelize sugar for about 1 minute. Keep a close watch to make sure sugar is brown, but not burnt.
- Add ginger and stir for about 10 seconds.
- Add remaining ingredients except scallions. Turn the pieces and brown the chicken for about 2 minutes.
- Reduce heat to a simmer. Cook until liquid in the pan is reduced to half. Sauce should be brown and thick. About 10 minutes if you're using boned in whole thighs. If you're using boneless, skinless chicken the cooking time is reduced to about 6 minutes. Over cooking will make the meat tough.
- Garnish with scallion and serve with steamed rice.
Nutrition Facts : Calories 395.6, Fat 25.6, SaturatedFat 7.3, Cholesterol 127.6, Sodium 649.5, Carbohydrate 7.3, Fiber 0.1, Sugar 6.6, Protein 32.1
Gà KHO GừNG (VIETNAMESE GINGER CHICKEN)
Meet your new favorite weeknight recipe - Gà Kho Gừng! Wings are seared golden, then simmered until sticky, savory and gorgeously caramelized!
Provided by Jeannette
Categories Dinner Lunch Main Course Side Dish
Time 55m
Number Of Ingredients 8
Steps:
- Marinate the chicken with the oyster sauce, fish sauce and chicken bouillon powder for at least 20 minutes.
- In a wok, heat up the oil on high, the turn it to medium and brown the garlic and ginger for a minute and a half or until fragrant.
- Turn the heat back up to high and pour the chicken in and stir until golden brown on the outside. Reduce the flame to low-medium, mix in the honey and let it gently simmer for 20 minutes with the lid on.Note: Make sure to stir it every 5 minutes for an even coating.
- Serve hot as is with rice!
Nutrition Facts : Carbohydrate 8 g, Protein 17 g, Fat 22 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 69 mg, Sodium 664 mg, Fiber 1 g, Sugar 6 g, Calories 297 kcal, ServingSize 1 serving
VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE
Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done.
Provided by DawnH
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h10m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
- Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
- Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
- Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 9.8 g, Cholesterol 210 mg, Fat 42.3 g, Fiber 1 g, Protein 53 g, SaturatedFat 12.1 g, Sodium 1943.4 mg, Sugar 0.5 g
VIETNAMESE CARAMEL GINGER CHICKEN RECIPE (GA KHO GUNG)
One of delicious Vietnamese Chicken Recipes in rainy day is Caramel Ginger Chicken (Ga Kho Gung). If you are like me, you have probably been seduced by popular Vietnamese foods, such as Pho and Banh Mi. The flavors, delicate in the case of the traditional noodle soup (Pho) and robust in the instance of the roasted or grilled pork sandwich (Banh Mi), are always pleasing but rather elusive. We learned that Vietnamese food is carefully balanced using five elements: salty (water), spicy (metal), bitter (fire), sour (wood), and sweet (Earth). Each element, in turn, corresponds to one of the body's organs. This dish, with its rich caramel and ginger sauce, epitomizes the principles of Vietnamese Chicken Recipes for cooking. A simple caramel sauce (don't be nervous - it's just melted and cooked sugar) blends with pungent fish sauce to produce a sticky, sweet and salty coating for the chicken. As soon as you taste it, you will wonder why the only thing you topped with caramel sauce in th
Provided by nuoc_6493
Categories Vietnamese
Time 2h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Process.
- Step 1: Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.
- Step 2: With hot water (so the leftover caramel bits do not seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl. Many Vietnamese Chicken recipes usually require a short time to make this process.
- Step 3: To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.
- Step 4: Transfer the chicken and cooked aromatics (ginger, etc) to a serving platter. Thinly slice spring onions and use to garnish the chicken.
- To sum up, this dish is one of best Vietnamese Chicken recipes in rainy days. With a hot bowl rice and soup, you can feel comfortable and feel warmer inside by ginger. It also help you to prevent many sick when the weather changes. Good luck to you!
- If you wanna see more recipes of Vietnamese, feel free to follow my website at http://www.vietnamesefood.com.vn.
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