Ginger chicken (Ga kho gung) from Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks by Mai Pham

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Buttercups on March 11, 2026

    Flavorful! Gingery but balanced by other flavors. Used 1 lb thighs and kept sauce measurements the same and it still made alot. (Not a bad thing as it’s yummy). I served with rice and some mixed stir fry veg along with spring rolls for a lovely dinner. There’s a little left for small lunch tomorrow.

  • Laura on April 15, 2014

    Pg. 143. This was very good and very light. Made it with boneless, skinless chicken breasts. Served it over jasmine rice which nicely absorbed the abundant sauce. As a previous reviewer said, this barely made 3 servings. I would gladly make it again.

  • westminstr on April 09, 2014

    This was pretty easy to make, but I liked it better than anyone else at the table. I doubled the recipe, and we had plenty of leftovers. It makes a lot of sauce, next time I would just use a bit more protein in the same amount of sauce instead of doubling everything. Also I would chop the scallions much smaller. I still have leftover sauce and am planning on simmering some tofu in it to take for lunch.

  • stockholm28 on August 31, 2013

    Simple and delicious. Recipe states it serves 4, but with only 2/3 lb of chicken, these are tiny portions.

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