For this recipe, I’m using chicken with bone since it is more flavorful. You can use a cleaver to cut the chicken into bite-sized portion of chicken. The back of the chicken can be set aside for making soup or broth later.
Boneless chicken breasts can be used for this recipe. If so, you would need to use 2 tbsp of olive oil to stir-fry the chicken.
Tip: If you would like this dish to have a sauce, rinse the food-processing bowl that you used to chopped the ginger mixture with ½ cup water and then add it to the last step (ginger mixture and fish sauce addition).
Ginger Chicken (Ga kho voi gung)
- 3 oz ginger root, peeled
- 3 cloves of garlic, peeled
- 1 red chili pepper
- 1 whole chicken (chopped into bite size pieces, leave out back)
- 1 tsp kosher salt
- ½ tsp crushed black pepper
- 4 tbsp fish sauce
1. In a food processor, grind the peeled ginger root, peeled garlic and whole chili pepper for 1-2 minutes until finely chopped. Set aside.
2. Heat a frying pan on medium-high. Season chicken with salt and pepper. Divide the chicken into two batches. Fry the first batch until both sides of the pieces of chicken are golden brown, not necessarily cooked through. Set aside. Then, fry the second batch of chicken the same way. Return the first batch of chicken back into the pan.
3. Stir the chopped ginger mixture into the pan with the chicken. Add the fish sauce. Continue to stir-fry on medium-low heat for another 5-7 minutes to release the ginger and garlic flavor.
4. Serve with rice.
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