Vietnamese Braised Turmeric Chicken (Gà Kho Nghệ)
A classic home-cooked braised chicken dish made with turmeric and lemongrass.
- 3 lbs chicken (any cut)
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 teaspoons granulated sugar
- 1/2 teaspoon ground black pepper
- 2 teaspoons chicken bouillon powder (see notes below)
- 1 tablespoon minced garlic (3 large cloves, divided)
- 1 tablespoon minced lemongrass (divided)
- 1 tablespoon minced shallot (1 small shallot, divided)
- 1 tablespoon minced turmeric (divided) or 1 teaspoon turmeric powder
- 2 tablespoons neutral oil (I’m using vegetable oil)
- 1/2 can Coco Rico (6 oz, 3/4 cup, can sub with water)
- Freshly cracked black pepper and red chili peppers (optional)
- Cut chicken into bite-sized pieces. Give the chicken pieces a good soak in water and rinse them thoroughly to remove any bone fragments, blood, and other residue. Clean and sanitize your sink and work area afterward. Alternatively, for those who don’t wash chicken, pat the chicken clean and dry with paper towels.
- In a large mixing bowl, combine chicken (3 lbs), fish sauce (2 tbsps), oyster sauce (2 tbsps), sugar (2 tsps), ground black pepper (1/2 tsp), chicken bouillon powder (2 tsps), garlic (1/2 tbsp), lemongrass (1/2 tbsp), and shallot (1/2 tbsp), and turmeric powder (all) or fresh turmeric (1/2 tbsp). Mix well to coat the chicken evenly. Marinate for at least 30 minutes or cover overnight in the fridge for better results.
- Heat oil (2 tbsps) in a medium pot or skillet and add the other half of the remaining aromatics. Pan fry the aromatics in the oil until fragrant and lightly toasted (about 1 minute). Then add the marinated chicken and all of its juices. Toss the chicken pieces around to cover in the toasted aromatics (about 2 minutes).
- Add coconut soda or water (3/4 cup). When the mixture comes to a boil, lower the heat to a gentle simmer and cover with a lid off center to prevent boiling over, and simmer gently for about 20 minutes. Stir half way for even cooking.
- After 20 minutes, remove the lid and let the liquid reduce, leaving you a bit of sauce at the bottom. This step helps concentrate the flavors. Taste and adjust the seasonings if needed. If you want more of a glaze, continue cooking so it reduces more.
- Garnish the pot with freshly cracked black pepper and chili peppers (optional). Serve hot with steamed jasmine rice and fresh vegetables such as sliced tomatoes or cucumber.
Flavorful and comforting, this chicken pairs perfectly with steamed rice for a complete meal. Give the chicken pieces a good soak in water and rinse them thoroughly to remove any bone fragments, blood, and other residue.
Clean and sanitize your sink and work area afterward. Alternatively, for those who don’t wash chicken, pat the chicken clean and dry with paper towels. In a large mixing bowl, combine chicken (3 lbs), fish sauce (2 tbsps), oyster sauce (2 tbsps), sugar (2 tsps), ground black pepper (1/2 tsp), chicken bouillon powder (2 tsps), garlic (1/2 tbsp), lemongrass (1/2 tbsp), and shallot (1/2 tbsp), and turmeric powder (all) or fresh turmeric (1/2 tbsp).
Marinate for at least 30 minutes or cover overnight in the fridge for better results. Heat oil (2 tbsps) in a medium pot or skillet and add the other half of the remaining aromatics.
Pan fry the aromatics in the oil until fragrant and lightly toasted (about 1 minute). Then add the marinated chicken and all of its juices.
Toss the chicken pieces around to cover in the toasted aromatics (about 2 minutes). When the mixture comes to a boil, lower the heat to a gentle simmer and cover with a lid off center to prevent boiling over, and simmer gently for about 20 minutes.
After 20 minutes, remove the lid and let the liquid reduce, leaving you a bit of sauce at the bottom. If you want more of a glaze, continue preparation so it reduces more. Garnish the pot with freshly cracked black pepper and chili peppers (optional).
Serve hot with steamed jasmine rice and fresh vegetables such as sliced tomatoes or cucumber.
