Dinner · 40 min · vietnamese

Ga Kho Gung

This is the kind of Vietnamese dinner you’ll make on repeat — chicken thighs and fresh ginger, 40 minutes, big payoff. The macros do the talking: 64g protein, 24g carbs, and 24g fat in every 566-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Chicken thighs
• 1/3 cup Fresh ginger
• 3 tbsp Sugar
• 1/4 cup Fish sauce
• 1 cup Coconut water
• 2 Shallots
• 3 cloves Garlic
• 2 tsp Black pepper
• 1 Thai chili
• 3 Scallions
• 1 tbsp Neutral oil

Steps

1. Julienne the ginger into fine matchsticks. Cut it, do not mince it; the little batons stay distinct and turn almost candied in the sauce, which is half the pleasure.
2. Melt the sugar to a deep amber caramel in a heavy pot, then add the shallots, garlic, and ginger. Fry 2 minutes until the ginger smells toasty and sweet.
3. Add the chicken thighs and toss to coat in the caramel, searing until the edges take color.
4. Pour in the fish sauce and coconut water, add the chili, and simmer 25 minutes, turning once, until the chicken is tender and the sauce reduces to a glaze.
5. If the sauce is still thin at the end, remove the chicken and boil the sauce down for 3 minutes. It should cling, not pool.
6. Finish with a heavy hand of black pepper and scallions. Serve over rice with something green alongside to cut the richness.

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