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mmbonappetit
United States
Registrace 21. 01. 2022
When two food-obsessed cultures meet đ»đł đ«đ·
Sharing our favorite Vietnamese & French flavors!
Sharing our favorite Vietnamese & French flavors!
Gà Kho Gừng ⹠Vietnamese Ginger Braised Chicken
đ RECIPE: mmbonappetit.com/ga-kho-gung
đ±FIND US ON:
⥠Instagram: mmbonappetit
⥠Tiktok: www.tiktok.com/@mmbonappetit
_______________
CHAPTERS
0:00 - Introduction
1:14 - Prep the chicken marinade
4:00 - Prep the other ingredients
7:30 - Cook the chicken
9:28 - Serve and taste!
_______________
Growing up, this was a dish that frequently appeared on the dinner table in my family. Simple and low effort, but incredibly flavorful- this ginger braised chicken is a winning recipe for weekdays. The chicken is juicy and tender, while the bold ginger flavor warms your palate and your soul!
This recipe came from my mom, but Iâm using the word recipe very loosely. In true Vietnamese mom fashion- there were no quantities, just basic steps and an approximate cooking time. The difference between her gĂ kho and some others that I have seen is that water is not added to the braise. Simmering the chicken at low heat will release moisture to create a lovely sauce without diluting the flavors. Youâll want to make some extra rice to eat with every last drop of that sauce!
_______________
đ đ§ INGREDIENTS
âą 400 g bone-in chicken (See Notes)
Marinade
âą 20 g shallot
âą 1 tsp fish sauce
âą 1 tsp bouillon
âą 1â4 tsp pepper
âą 1 tsp vegetable oil
Braising
âą 25 g fresh ginger
âą 20 g shallot
âą 10 g garlic
âą 1 tbsp vegetable oil
âą 1â4 tsp turmeric powder (optional)
âą Fish sauce (to taste if needed)
âą Bouillon (to taste if needed)
Garnish
âą Cilantro or green onion (optional)
_______________
đ©âđł đšâđł DIRECTIONS
1. Cut your chicken into 3-5cm pieces.
2. Mince the shallot from the Marinade section.
3. Add the chicken to a large bowl along with the minced shallot and the rest of the ingredients from the Marinade section.
4. Mix or toss to coat the chicken pieces well and let marinate for 30 minutes.
5. Thinly slice the shallot from the Braising section.
6. Rinse the ginger. Without peeling, cut into thin strips/matchsticks.
7. Mince the garlic.
8. Chop up herbs for garnish, if using.
9. When chicken is done marinating, heat vegetable oil on medium in a small pot.
10. Add sliced shallots, minced ginger, and ginger strips. Sauté until fragrant - about a minute.
11. Pour in the chicken and any leftover bits the marinade.
12. Sauté the chicken, flipping the pieces until the pieces are no longer pink on the outside.
Optional: if your chicken is a bit pale, you can add some turmeric powder.
13. Reduce heat to medium low and cover with lid for 20 minutes. Check on it and stir a few times.
You should not need to add any extra water if using legs, the chicken will release moisture as you simmer and the lid will trap most of the evaporation. If your chicken is dry- which might be the case with breasts, add a few tablespoons of water.
14. Season to taste with extra fish sauce and bouillon, if needed.
15. Garnish with cilantro and serve with rice!
đ±FIND US ON:
⥠Instagram: mmbonappetit
⥠Tiktok: www.tiktok.com/@mmbonappetit
_______________
CHAPTERS
0:00 - Introduction
1:14 - Prep the chicken marinade
4:00 - Prep the other ingredients
7:30 - Cook the chicken
9:28 - Serve and taste!
_______________
Growing up, this was a dish that frequently appeared on the dinner table in my family. Simple and low effort, but incredibly flavorful- this ginger braised chicken is a winning recipe for weekdays. The chicken is juicy and tender, while the bold ginger flavor warms your palate and your soul!
This recipe came from my mom, but Iâm using the word recipe very loosely. In true Vietnamese mom fashion- there were no quantities, just basic steps and an approximate cooking time. The difference between her gĂ kho and some others that I have seen is that water is not added to the braise. Simmering the chicken at low heat will release moisture to create a lovely sauce without diluting the flavors. Youâll want to make some extra rice to eat with every last drop of that sauce!
_______________
đ đ§ INGREDIENTS
âą 400 g bone-in chicken (See Notes)
Marinade
âą 20 g shallot
âą 1 tsp fish sauce
âą 1 tsp bouillon
âą 1â4 tsp pepper
âą 1 tsp vegetable oil
Braising
âą 25 g fresh ginger
âą 20 g shallot
âą 10 g garlic
âą 1 tbsp vegetable oil
âą 1â4 tsp turmeric powder (optional)
âą Fish sauce (to taste if needed)
âą Bouillon (to taste if needed)
Garnish
âą Cilantro or green onion (optional)
_______________
đ©âđł đšâđł DIRECTIONS
1. Cut your chicken into 3-5cm pieces.
2. Mince the shallot from the Marinade section.
3. Add the chicken to a large bowl along with the minced shallot and the rest of the ingredients from the Marinade section.
4. Mix or toss to coat the chicken pieces well and let marinate for 30 minutes.
5. Thinly slice the shallot from the Braising section.
6. Rinse the ginger. Without peeling, cut into thin strips/matchsticks.
7. Mince the garlic.
8. Chop up herbs for garnish, if using.
9. When chicken is done marinating, heat vegetable oil on medium in a small pot.
10. Add sliced shallots, minced ginger, and ginger strips. Sauté until fragrant - about a minute.
11. Pour in the chicken and any leftover bits the marinade.
12. Sauté the chicken, flipping the pieces until the pieces are no longer pink on the outside.
Optional: if your chicken is a bit pale, you can add some turmeric powder.
13. Reduce heat to medium low and cover with lid for 20 minutes. Check on it and stir a few times.
You should not need to add any extra water if using legs, the chicken will release moisture as you simmer and the lid will trap most of the evaporation. If your chicken is dry- which might be the case with breasts, add a few tablespoons of water.
14. Season to taste with extra fish sauce and bouillon, if needed.
15. Garnish with cilantro and serve with rice!
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i will definitely check these places out next time i'm in ha noi! thank you so much for the lovely vid! c: btw i would love to see a thit rang chay canh recipe video!! it's one of my favourite things to have with rice and canh hen. mhmm.. :-)
Why is Vietnamese food so beige?
i don't get why you don't have more views and subscribers.. the quality is terrific! and finally an english speaking channel that makes northern vietnamese food! hihi greeting from germany c:
Nice
Can u just WRITE THE RECIPE? coz im from another country and i don't know what u put in that thing
Full recipe please?
My God could you possibly flash that recipe any quicker? Making it hard for people to follow your recipes it's not a real good plan to grow an online presence.
Looks delicious
very detailed instruction. I love it â€â€
I am, in fact, making this asap đ that looks insanely good.
Ăa fait des annĂ©es que j'ai pas mangĂ© de bĂșn bĂČ. C'Ă©tait trĂšs populaire dans l'alimentation de mes parents, parce que c'ĂȘtait sain et lĂ©ger pour midi. Et pourtant, on Ă©tait les seuls asiatiques. Quand tout est froid, mais le bĆuf est bien chaud, c'est le best!
Love this dish! Fond memories of eating it with my family. Youâre right about the name the French call it, my boyfriendâs friend told me about it too; so strange! I was in France with my boyfriend 2 months ago and we tried a Vietnamese restaurant in Marseille but it was subpar since I live in San Jose (home of the largest viet community outside Vietnam). Sadly the food was okay even tho it was run by a Vietnamese family. Can you recommend any good authentic southern Vietnamese restaurant to try next time Iâm in France? I missed my home food so much when I was on vacation đ
I have rarely heard so much lies. Well done!
â€
I audibly screamed at how cute this looks! my hubby and I are gonna try this recipe out this weekendđ€
I loved the part where she showed us how!! đ
Find the recipe on our website! Long form video coming soon
â€
Banh day. No giay
BĂĄnh giáș§y má»i lĂ chĂnh xĂĄc nháș„t nhĂ© tuoitre.vn/banh-giay-hay-banh-day-252881.htm
â€
Arrrg, its night time now and my mouth is watering, I will try this in the morning.
Tuyá»t vá»i...đ
The quality of the short was very good. May your channel grows more!
It looks so great! Thanks for the recipe. I remember my first time having it too, over 20 years ago at a Vietnamese restaurant. I instantly fell in love with the soft but crispy pho noodle cake, such a pleasant texture
đđ
đđ
Great video. Keep it up!
This melk ?
It's heavy cream.
Looks so delicious! đ
Bonjour đ Quelle est votre prĂ©paration sous la rhubarbe ? Merci beaucoup
WOWđź
Hey it takes forever to get to your website, may want to ask your host to check on what kind of speed they're providing your traffic
Def my fav wedding food! So good with white pepper and some red vinegar
This touches my heart! The flavours are really similar to what we eat in Veneto, in Venice mainland and other parts. Of course we don't have this dish, but white asparagus, egg and shellfish are common ingredients. It sounds delicious, I will try it! đ
YUM! Thank you! Want to make these.
đ„đ„
looks good,but most of the ingredients does not look familiar to međâŠplease add english subtitles.Thanks.
Check out our full recipe video with the list of ingredients on our channel!
Looks Delicious đ€€ Thanks For English Recipe,I Wanna Try Vietnamese Dish.
Thank you!!
Nhá» cĂĄi há»i cĂČn nghĂšo khĂł nhĂ mĂŹnh khĂŽng cĂł thá»t Än.Máșč toĂ n luá»c 2 3 quáșŁ trứng rá»i bá» dáș§m vĂ o nÆ°á»c máșŻm Än vá»i cÆĄm ngon vĂŽ cĂčng
Yum! Looks delicious, cáșŁ mĂŽn ĂȘm đ
Where. Recipe
The recipe is on our website! mmbonappetit.com/dua-muoi/
You don't know where those food really came from? Food/safely are not strictly regulated in Vietnam, you know what that mean, go on and watch on youtube what I'm talking about.
I grew up in Vietnam, very rarely had issues with street food. Of course, there are some places whose quality is not up to par- you really have to make the judgement call yourself. Even Maxime who isn't Vietnamese didn't have any issues eating street food with me. Also, if I live there I obviously wouldn't eat street food everyday- this is just because I only come back once a year and needed to eat all the things I miss!
I'm so glad I found this! I lived in Hanoi in 2008-2009 and this was a snack I'd often have. I tried making the fermented version of this, but it did not turn out well. Thanks for sharing this recipe and please share more from northern Vietnam!
Thank you for sharing! We are glad you found our channel đ
Fun fact Hanoi was french coloni
Love your voice until you exaggerate about the food. SorryâŠ
Have you considered that I'm not exaggerating and I just love food? lol
*_Thức Än HĂ Ná»i phong phĂș quĂĄ_* !
Thank you for your good video and useful information, but it would be better if you displayed the street names and types of food in written form on the screen so that viewers can pause for a moment and take screenshots, and they can add those places to their travel itineraryđ
The names and addresses are in the description!
subscribed!!!!! thank you for showing all the delicious foods of VN :)
Ăa a l'air trĂšs bon... C'est corĂ©en?
Câest vietnamien !
â@@mmbonappetitOuiiiiiii, j'ai compris en regardant d'autres vidĂ©os. Merci đ
â€â€â€â€like nhĂ©
damn bro stop yelling, also turn the music up i cant hear it jk lol, cool recipe btw