Chicken Braised in Ginger and Coconut

Gà Kho Gủ̀ng

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

On a gloomy day, coming home to this braised chicken dish is better than money in the bank. The chicken is very flavorful and moist, and it falls straight off the bone. It’s perfect with some plain steamed rice over which you’ve drizzled the caramel braising sauce.


  • 1½ to 2 pounds chicken thighs and legs, skinless
  • 3 clove garlic, finely chopped
  • ¼


  1. Clean the chicken pieces and pat dry.
  2. In a small bowl, combine the garlic, fish sauce, black pepper, scallions, 1 tablespoon of the olive oil, the ginger, and chile.
  3. In a clay pot or saucepan, caramelize the sugar until brown. Add the chicken and coat with ca