Recipe: Braised Ginger Chicken (Revised)
Added February 2024 (02/22/24)
Ginger chicken… one of my fave Vietnamese dishes from my mother’s cooking. (I’ve tasted a Japanese version that was similar… so we’ll see if I can make a Japanese version, too.) One day, I’ll get the hang of it! I’ve been making various versions… this one turned out pretty ginger’ee. :] We’ll see though! (May be better than the baked ginger one from before with the marinating… and it doesn’t even provide flavor! So I am moving towards simmering.) Still, just my 1st time. May be revised a few more times. This was a revised version since we still don’t know how to cook wings… or even tried chopping them into pieces. I think it’s supposed to be a WHOLE chicken… hahah.
Book: The Slanted Door, Modern Vietnamese Food [p. 176]
1st recipe from the book.
#11 for the year.
February 24, 2024 @1816p
Ingredients
| # | Items (Dry) – A | # | Items (Wet) – B | # | Items (Others) |
| 1 tsp | Cornstarch | 1 tspn | Olive Oil | 6 | Chicken Thigh, boneless |
| 1 tsp | Salt | 2 tspn | Olive Oil | ½ | Yellow Onion, thinly sliced |
| 1/2 tsp | Black Pepper | 3 ¼ cups | Low Sodium Chicken Broth | 1 cup | Fresh Basil, torn (optional) |
| ½ | Yellow Onion, thinly sliced | 2 tsp | Extra virgin olive oil | 3-4 | Thai Chili (halved length, optional) |
| 4 | Garlic cloves, thinly sliced | ½ cup | White Wine Vinegar (rice wine/sake) | 6 | Green Onion (halved, length, white only, opitional) |
| 1/3 cup | Ginger, thinly sliced (1/16 in.) | 1 cup | Chicken Broth (Chicken Stock) | | |
| | 1 tbsp | Fish Sauce | | |
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Instructions
| Steps | Description |
| Step 1 | Place chicken in large mixing bowl. Add 1 tspn oil, cornstarch, and salt. Toss. |
| Step 2 | In dutch oven, add 2 tspn oil over medium-high heat, until shimmering. |
| Step 3 | Add onion. Stir occassionally, 1 minute~. |
| Step 4 | Add ginger and garlic. Cook, 2 minutes~. |
| Step 5 | Add chicken pieces and black pepper. Cook, 2 minutes~. |
| Step 6 | Add wine. Let simmer for 5 minutes~. Stir occassionally. |
| Step 7 | Add chicken broth, fish sauce, chiles, green onions, and pinch of salt. |
| Step 8 | Bring liquid to boil. Reduce heat to simmer. Cover. |
| Step 9 | Simmer until chicken is cooked through and tender, 20 to 30 minutes~. |
| Step 10 | Garnish with green onions and serve with steamed rice. |
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Cooking Tools (optional)
| # | Items | # | Items | # | Items |
| 1 tbsp | Measuring Spoon | 1/4 cup | Measuring Spoon | 1 | Dutch Oven |
| 1/2 tsp | Measuring Spoon | 2 | Wooden Spoon | | |
| 1 cup | Measuring Spoon | 1 | Tong | 1 | Spoon to scoop chicken |
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