Vietnamese stewed turmeric chicken (gàkhonghệ)

What is ga kho nghe?

gàkhonghệ is Vietnamese stewed turmeric chicken. It is often made from lemongrass. In that case it is called gàkhonghệsả. Adding red chili peppers, it is called gho khonghệsảt.

This traditional Vietnamese chicken dish is not something that is not a US Vietnamese dish. This is a classic homemade dish with steamed rice and other side dishes for a balanced meal.

What you need

Chicken: For the best flavor, use skin-friendly cuts such as drumsticks and thighs in your bones. For faster cooking, boneless cuts also work well, making them suitable for packed work lunches (who wants to spit bones in the company break room?). Turmeric: Aside from chicken, turmeric is the aroma of this dish. It gives the chicken the distinctive bright yellow colour and earthy aroma. You can use fresh turmeric, but this recipe uses turmeric powder. Other aromatics: garlic, lemongrass (only in the white and pale green part of the stem), and shallots add its classic Southeast Asian scent. Seasonings: Fish sauce, oyster sauce, sugar, ground black pepper, additional umemi for optional chicken broth powder. Oil and steaming liquid: A little oil is needed to toast the aromatics. The steaming solution is made with cocori coconut soda. This is a simple pantry instead of fresh coconut water, traditional and abundant in Vietnam, but difficult to find elsewhere. You can find Cocorico in many Asian supermarkets. Water also acts as an alternative, but you may need to adjust the sugar. Decoration: thinly sliced ​​red chili peppers for color and a little heat (optional), and the final aromatic touch of freshly ground black pepper at the end.

How to make it

Step 1: Prepare the chicken

Cut the chicken into bite-sized pieces. I like to use mallets and flesh clefts for this job.

Once cut, soak the chicken well and rinse thoroughly to remove bone fragments, blood and other residues.

After that, clean and disinfect the sink and work area.

In the west, washing chicken is generally not recommended. If you don’t want to wash it, clean the chicken and dry it with a paper towel.

Step 2: Marinated chicken

In a large mixing bowl, mix the chicken, seasonings and half of the aromatics. Cover in the marinade or fridge for at least 30 minutes for better results.

Step 3: Toast Aroma

Heat the oil in a medium pot or frying pan. Add the remaining half of the remaining aromatics. Fry the aromatics of the bread in the oil until fragrant and lightly toasted (about 1 minute).

Add the marinated chicken and all its juices. Throw the chicken to cover with toasted aromatics (about 2 minutes).

Step 5: Reduce liquid

After 20 minutes, remove the lid, reduce the liquid and leave a little sauce on the bottom. This step will help you concentrate the flavor. Taste and adjust the seasonings as needed.

If you need more glazes, continue cooking and reduce more.

Served with steamed jasmine rice and fresh vegetables such as sliced ​​tomatoes and cucumbers, it serves a perfect, balanced meal.

Tips for success

Whether using fresh powder or powder, turmeric can easily dye your hands, cut boards, and make cooking utensils easier. It is best to wear gloves when processing and washing cookware immediately after use. Partially frozen chicken is cut much easier, preventing the bones from being crushed to pieces. Or use small pieces such as chicken wings or skip cuttings.

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