RECIPES OF VIETNAM

Ga Kho Gung (Braised Chicken with Ginger)

Ingredients :

1 oz

8 medium-large

1/4 cup

2 tbsp

2 lb

1 tbsp

2 cloves (large)

3 oz

3 (or more)

2 cups

6 oz

2

Dried tiger lilies

Dried shiitake mushrooms

Fish sauce

Thick soy sauce

Whole chicken legs (skinned - optional)

Vegetable oil

Garlic (peeled and crushed)

Fresh ginger (peeled and julienned)

Dried red chilies

Chicken stock

Bamboo shoots)

Scallions (trimmed and cut into 1-inch-long pieces and halved lengthwise

1. Thinly slice bamboo shoots into 2-inch-long by 1/2-inch-wide pieces

2. Soak the tiger lilies and mushrooms in hot water in a bowl until rehydrated and softened, about 30 minutes then drain and rinse and squeeze the excess water out of the lilies and mushrooms

3. With a knife, remove and discard the hard stem ends of the lilies and stems of the mushrooms

4. Tie each lily into a knot and cut mushroom caps in half

5. Whisk together the fish sauce, sugar, and thick soy sauce until the sugar is completely dissolved

6. With a cleaver, split the chicken legs at the joints so you have 2 sets of drumsticks and thighs

7. Carefully chop each piece in half crosswise through the bone

8. Add the chicken to the sauce and allow to marinate, refrigerated, for 2 hours

9. Put the oil, garlic, scallions, ginger, and chilies in a clay pot or heavy-bottomed pot over low heat

10. Increase the heat to medium and stir-fry the ingredients until fragrant, about 5 minutes

11. Add the chicken, marinade, stock, and mushrooms, cover, and bring to a boil

12. Reduce heat to low, add the tiger lilies and bamboo shoots, and simmer, partially covered, until the chicken is cooked, about 45 minutes

13. Serve with rice