Chicken cooked in ginger (Gà nâu gùʼng) from My Vietnam: Stories and Recipes by Luke Nguyen

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Notes about this recipe

  • Delys77 on June 10, 2012

    Pg 257 This is great Asian comfort food! Perfect for a blustery winter night (despite the fact that I had it on a summer evening), or maybe when you have a cold (loads of ginger). The chicken is moist with a delicious hint of ginger and a just a bit of heat. The recipe also yields a nice broth so serving in a bowl with a bit of rice is ideal. The only draw back is that the recipe seems to indicate that you should eat the sliced ginger, which was a bit much for my palate. I would suggest tweaking the recipe a bit in the following ways: 1) double the pickled radish 2) decrease the ginger that is added to the stock in the second stage by about half and cut it into large enough chunks that you can remove it easily at the end 3) very slightly increase the chili 4) add an additional green onion. Otherwise this is a very good recipe.

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