Vietnamese Braised Chicken
Tender chicken pieces simmered in a savory-sweet sauce with ginger and garlic, finished with fresh herbs. A comforting, aromatic dish that's perfect for a weeknight dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 480
- Protein
- 35g
Ingredients
- 2 lb chicken thighs
- 2 tbsp brown sugar
- 3 tbsp fish sauce
- 1 inch ginger
- 4 cloves garlic
- 4 stalks scallions
- 1 cup water
- 2 tbsp vegetable oil
Instructions
- 1
Pat the 2 lb chicken thighs dry with paper towels. Season with a pinch of salt and pepper.
- 2
Heat the 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken in a single layer, skin-side down, and sear until golden brown, about 5 minutes per side. Work in batches if needed to avoid crowding.
- 3
Remove the chicken and set aside. Reduce heat to medium. Add the 1-inch ginger (peeled and sliced) and 4 garlic cloves (minced) to the pot. Cook until fragrant, about 1 minute.
- 4
Stir in the 2 tbsp brown sugar, 3 tbsp fish sauce, and 1 cup water. Scrape up any browned bits from the bottom of the pot.
- 5
Return the chicken to the pot, skin-side up. Bring to a simmer, then cover and cook over low heat until the chicken is tender and cooked through, about 25 minutes. The sauce should be slightly thickened and coat the chicken.
- 6
Uncover and increase heat to medium-high. Let the sauce reduce until it's glossy and thick enough to coat the back of a spoon, about 5 minutes. Taste and adjust with more fish sauce or sugar if needed.
- 7
Garnish with the 4 scallions (sliced) and serve hot with steamed rice.
Tools you’ll need
- Large pot or Dutch oven
- Tongs
- Cutting board
- Knife
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