Vietnamese Ginger Chicken

A.k.a.  Ga Rang Gang. /  Ga Kho Gung

It has taken me a while to achieve this, the perfect recipe.  It’s easy to cook and has the authentic taste of the very best chicken and ginger dish I ate in Vietnam.  For the record it was a draw between was a small family restaurant in district 3. HCMC and another in Hoi An.  If you want a posh version, use skinless, boneless chicken breasts, but it won’t have the same depth of flavor.

Serves 4

4 chicken legs  (jointed into two pieces each).
1 large onion – thinly sliced or finely diced
4 cloves garlic – very thinly sliced
7-8 cm ginger root – sliced then sliced again until matchsticks
3tbs vegetable oil
3tbs sugar
6tbs  fish sauce
Pinch black pepper

Optional – red chili, made into a flower for garnish

  1.  Heat oil in a wok on high for 30secs, then turn down to medium and stir fry onion, garlic, ginger until browned. Remove.
  2. Stir fry the chicken pieces a few at a time until very brown (approx 10mins).
  3. Sprinkle chicken with both sugar and pepper and mix well. Add back the onion garlic ginger mix.
  4. Cover the pan and cook over a low heat, with the lid on, stirring occasionally to prevent sticking until chicken is tender and cooked through (about 10 minutes)
  5. Add the fish sauce and a splash of water and mix well. Increase heat to medium.  Cook and stir until sauce thickens slightly and chicken is coated.


Serve…….in a separate bowl.   If you want to be authentic sit a chili flower on top!

Goes well with……Steamed rice and broccoli florets

Freeze……perfectly acceptable to freeze extra portions once cooked.

To make the chilli flower……cut a long thin red chili lengthwise, starting 1cm from stem end into 6 or 8 petals. Discard the seeds. Place the chili into a small bowl with iced water and cover with ice. Refrigerate for 1 hour.

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