Tender chicken, plenty of fresh ginger and black pepper simmer in a light, savory caramel sauce. Serve the chicken with jasmine rice to soak up the glossy sauce, and cucumber for a fresh contrast.
Gà kho gừng means chicken braised with ginger. Its flavor rests on a simple combination: fish sauce for salt and umami, sugar for a dark caramel flavor, and fresh ginger for warmth and freshness. Black pepper and shallot make the dish more savory without overpowering the ginger. The sauce should not be thick or syrupy; by the end, it should shine as a thin coating around the chicken.
The caramel gives the dish its color and a lightly toasted sweetness. Let the sugar melt and turn amber slowly, but take the pan off the heat before it turns dark brown: burnt caramel tastes bitter. Add warm water gradually, because even warm liquid can bubble up and splatter when it hits hot sugar. If the caramel hardens, return the pan to low heat and stir until it dissolves again. This makes a light caramel sauce that will combine with the fish sauce to form the braising liquid.
Bone-in chicken stays juicy as it braises and adds flavor to the sauce. Use drumsticks or chicken thighs; boneless chicken also works for a quicker meal, but check it sooner because it cooks faster. Slice the ginger thinly and let it cook with the chicken. This softens its sharp, fresh flavor, and you can eat the slices or set them aside. Finely chop the shallot so it can dissolve into the sauce.
Let the chicken simmer gently rather than boil hard. This gives the meat time to cook while the sauce reduces slowly. Stir occasionally and turn the pieces so they get evenly coated in the sauce. If the pan dries out before the chicken is cooked, add a small splash of water. If the meat is cooked but the sauce is still thin, briefly remove the chicken and let the sauce reduce further uncovered.
Jasmine rice is a good accompaniment: its fragrant, separate grains soak up the salty-sweet sauce without overpowering its flavor. Thin slices of cucumber add coolness and crunch alongside the tender chicken. No jasmine rice at home? Regular long-grain rice works too. Refrigerate leftovers promptly in a sealed container and reheat them thoroughly in a pan with a splash of water; this keeps the sauce loose.
Rinse the rice until the water is mostly clear. Put it in a pan with 450 ml water and cook according to the package instructions. Keep warm.
Peel the ginger and slice it thinly. Peel and finely chop the shallots. Pat the chicken dry. Slice the cucumber thinly and set aside.
Put the sugar in a small saucepan and heat over medium heat until it melts and turns amber; do not stir, but gently swirl the pan if needed. Remove from the heat and pour in the warm water a little at a time. Take care of splatters. Stir until the caramel has dissolved. If needed, briefly return the pan to low heat.
Heat the oil in a sturdy Dutch oven over medium heat. Cook the shallot and ginger for 2 minutes, until fragrant. Add the chicken and cook, turning the pieces, for 4 minutes.
Pour the fish sauce and caramel sauce over the chicken and add the 100 ml water and black pepper. Bring to a boil, turn the heat to low and simmer gently with the lid slightly ajar for 35–45 minutes. Turn the chicken occasionally.
Remove the lid and, if needed, let the sauce reduce for a few more minutes until glossy and lightly coating the chicken. Serve with the jasmine rice and cucumber slices.
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