Gà Kho Gừng Sả Ngò Gai
This dish features tender chicken pieces braised in a fragrant broth infused with ginger, lemongrass, and star anise, creating a complex savory and aromatic profile. Served with fresh herbs and a bright lime wedge, it's a comforting yet invigorating Vietnamese lunch.
Prep Time
150 min
Difficulty
Hard
Servings
4
Calories
450 kcal
Instructions
- 1
Prepare the aromatics: Peel and finely grate the ginger. Trim and finely mince the lemongrass (use only the tender white and light green parts). Mince the garlic and shallots.
~10 min - 2
Marinate the chicken: Cut the chicken thighs into bite-sized pieces. In a large bowl, combine the chicken with minced garlic, shallots, grated ginger, minced lemongrass, fish sauce, soy sauce, sugar, and black peppercorns. Mix well and let it marinate for at least 30 minutes, or preferably 1-2 hours in the refrigerator.
~15 min - 3
Toast the star anise: In a dry small pan over medium heat, lightly toast the star anise until fragrant. This intensifies their flavor.
~2 min - 4
Sear the chicken: Heat vegetable oil in a large pot over medium-high heat. Add the marinated chicken pieces in batches, searing them until browned on all sides. Remove the chicken from the pot and set aside.
~15 min - 5
Braise the chicken: In the same pot, add the toasted star anise. Pour in the water and bring to a simmer, scraping up any browned bits from the bottom of the pot. Return the seared chicken to the pot.
~5 min - 6
Simmer and reduce: Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low. Cook for 60-75 minutes, or until the chicken is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
~75 min - 7
Prepare fresh herbs: Wash and finely chop the cilantro and Thai basil. Cut the limes into wedges.
~5 min - 8
Serve: Ladle the braised chicken and sauce into a serving bowl. Garnish generously with fresh cilantro and Thai basil. Serve hot with steamed rice and lime wedges on the side.
~5 min
Tips
- For an even deeper flavor, you can let the chicken marinate overnight in the refrigerator.
- Adjust the amount of fish sauce and sugar to your personal preference. Taste the sauce towards the end of cooking and season accordingly.
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