Asian Food Fest blogging event is featuring Indochina this month. It is a path that i have never treaded on, both real land and in the kitchen except for one Vietnamese style chicken dish that was really popular in the blogsphere some time back. I found this really simple and homey type of chicken dish to start rolling out some vietnamese flavor for this month. This is something everyone can make, i assure you :)
Easy peasy stuff, just throw everything in a pot and you are in for a delicious chicken dish in 30 minutes. Just make sure you keep an eye on it and not burn the dish. I find the taste quite similar to the chinese version of chicken braised with ginger. Tasty, went well with rice.
Recipe-Ga Kho Gung (Vietnamese Braised Chicken with Ginger)
Source: Wandering Chopsticks
- Nuoc Mau (Vietnamese Caramel Sauce) - Replaced with 3 tbsp Indonesian Kecap Manis
- 4 pieces of chicken, preferably thighs, cut into two-inch chunks if you wish - half a medium size chicken
- 2 shallots or 1 small onion, diced small
- 4 to 6 cloves of garlic, finely minced
- 2-inch knob of ginger, sliced
- 1 tbsp Nuoc Mam (Vietnamese Fish Sauce), or more according to taste - 2 tbsp
- 3 tsp sugar
- 1/2 tsp salt
- 1 tsp ground black pepper
- 1 cup water
- Put all the ingredients in a pot and mix everything up.
- Cook on medium heat until chicken is cooked, the liquid starts reducing and a thick caramel sauce is formed.
- Serve hot!
I did not make Nuoc Mau which is essentially a thick caramel sauce and said to be a basic ingredient for many Vietnamese braised dishes. I chose the option of using Kecap Manis since i have it on hand. Here's the link for making Nuoc Mau if you would like to make the dish more authentic.