Ginger-braised chicken (Ga kho gung) from Dac Biet: An Extra-Special Vietnamese Cookbook (page 191) by Nini Nguyen and Sarah Zorn

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grandma's pickled cabbage (Muoi dua bap cai chua ngot)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tessvssr on February 01, 2026

    This was good but did not blow us away. I do agree with the other commenters, it needed around 10 extra minutes with the lid off for the liquid to reduce. We will make some tweaks for next time to make the flavours more bold.

  • JuneHawk on January 19, 2026

    As others have noted, after the instructed cooking time, there was far too much liquid left and the chicken did not look anywhere as caramelized as in the book's picture. But that's not the worst. We found the fish sauce flavor overwhelming. I wonder if the amount given (3 tablespoons) was an error.

  • alexandra_zpdtlt on January 14, 2026

    Found that the simmering takes longer than anticipated (often from overcrowding the pan with too much chicken) and really be patient with the caramelization in the beginning - it will make a difference down the road. And we also used less oil.

  • SpatulaCity on October 16, 2025

    I think there is an error in the recipe. After 25 minutes of simmering with the lid on, the chicken was drowning in juices. Needed a good amount of time cooking with the lid off to reduce and look more like the picture. Next time may remove the lid earlier, or let it cook without the lid at all. The resulting flavor though was delicious! Served with cilantro rice and appreciated the fresh herbal hit against the gingery sweet chicken.

  • cdglamontagne on October 21, 2024

    This was so good!!! It needed a few extra minutes to simmer but once the liquid cooked down, it looked exactly like the picture and was really delicious. First recipe made from this book and makes me think others will be great too.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.