Vietnamese ginger chicken (Gar Kogun)

Ingredients

• 4 pieces Boneless chicken thighs (Separated into two pieces each)
• 5 cm Fresh ginger (Peeled and cut into julienne)
• 1 clove Garlic clove (Crushed)
• 1 piece Shallot (Peeled and chopped)
• 2 tablespoons Fresh cilantro (Coarsely chopped)
• 2 tablespoons Fish sauce (Or soy sauce + lemon)
• 1 tablespoon White sugar
• to taste Black pepper (Freshly ground)
• 2 tablespoons Vegetable oil (For cooking)
• 250 ml Water (To cover the chicken)

Instructions

1. Prepare the chicken

   Separate each thigh into two pieces by removing the drumstick end at the joint, then cut the upper thigh in half. Reserve the pieces in a bowl.

   Time: PT10M

2. Prepare the aromatics

   Peel the garlic clove, shallot and 5 cm of ginger. Cut the ginger into julienne, mince the garlic and shallot, and coarsely chop the cilantro.

   Time: PT10M

3. Marinate the chicken

   Add the chicken, garlic, shallot, ginger, black pepper and fish sauce to the bowl. Mix thoroughly, cover and place in the refrigerator for 30 minutes.

   Time: PT30M

4. Caramelize the sugar

   Heat the sauté pan over medium heat, add 2 tbsp oil then 1 tbsp sugar. Let the sugar melt and turn lightly brown without letting it burn.

   Time: PT5M

5. Cook the chicken

   Place the marinated chicken in the sauté pan. Brown for 4 minutes on each side until caramelized.

   Time: PT8M

6. Simmer

   Pour water until it reaches the level of the chicken, cover and bring to a boil. Reduce heat and simmer for 20 minutes until the chicken is tender.

   Time: PT20M

7. Reduce the sauce

   Remove the lid and let the sauce reduce by half, turning the chicken pieces regularly, about 5 minutes.

   Time: PT5M

8. Plating

   Arrange the chicken on a serving dish, drizzle with reduced sauce and sprinkle with coarsely chopped fresh cilantro. Serve immediately with white rice.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

25 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Fresh cilantro: flat‑leaf parsley
• Instead of Fish sauce: soy sauce + lemon juice
• Instead of White sugar: honey
• Instead of Vegetable oil: peanut oil, sunflower oil

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl
• Measuring spoon
• Sauté pan (high‑sided skillet)
• Spatula or kitchen tongs
• Serving platter (optional)

Critical Steps — Do Not Skip

• Debone and cut the chicken
• Marinate the chicken
• Caramelize the sugar
• Cook the chicken
• Simmer
• Reduce the sauce

Chef Tips from the Video

• Using fresh ginger gives a brighter aroma than ground ginger.
• Heating the pan before adding oil prevents the sugar from sticking.
• Add a splash of lime just before serving for a fresh note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, 3 days in the refrigerator.

Freezer: Can be frozen up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the day before for deeper flavor.
• Prepare the sauce ahead of time and gently reheat before serving.
• Cook the rice while the chicken simmers to save time.