Vietnamese Braised Turmeric Chicken (Gà Kho Nghệ)

What is Ga Kho Nghe?

Gà Kho Nghệ is Vietnamese braised turmeric chicken. It’s often made with lemongrass, in which case it’s called Gà Kho Nghệ Sả. When red chili peppers are added, it’s called Gà Kho Nghệ Sả Ớt.

This traditional Vietnamese chicken dish is one you likely won’t find at Vietnamese restaurants in the U.S. It’s a classic home-cooked dish, served with steamed rice and other side dishes for a balanced meal.

What You Will Need

• Chicken: For the best flavor, use bone-in, skin-on cuts like drumsticks or thighs. For quicker cooking, boneless cuts work well too and they’re better for packed work lunches (because who wants to be spitting out bones in the company break room?).
• Turmeric: Aside from the chicken, turmeric is the star aromatic of this dish. It gives the chicken its signature bright yellow color and earthy aroma. You can use fresh turmeric, but I’m using turmeric powder in this recipe.
• Other Aromatics: Garlic, lemongrass (white and light green parts of stem only), and shallots add that classic Southeast Asian aroma.
• Seasonings: Fish sauce, oyster sauce, sugar, ground black pepper, and optional chicken bouillon powder for extra umami.
• Oil and Braising Liquid: You’ll need a bit of oil to toast the aromatics. For the braising liquid, I use Coco Rico coconut soda. It’s a quick pantry substitute for fresh coconut water, which is traditional and abundant in Vietnam but harder to find elsewhere. You can find Coco Rico at many Asian supermarkets. Water also works as a substitute, though you may need to adjust the sugar.
• Garnishes: Thinly sliced red chili peppers (optional) for color and a bit of heat, and freshly ground black pepper at the end for a final aromatic touch.

How to Make It

Step 1: Prepare the Chicken

Cut chicken into bite-sized pieces. I like to use a mallet and meat cleaver for this job.

Once cut, give the chicken pieces a good soak and rinse them thoroughly to remove any bone fragments, blood, and other residue.

Be sure to clean and sanitize your sink and work area afterward.

In the West, washing chicken is generally not recommended. If you prefer not to rinse, pat the chicken clean and dry with paper towels.

Step 2: Marinate Chicken

In a large mixing bowl bowl, combine chicken, seasonings and half of the aromatics. Marinate for at least 30 minutes or cover overnight in the fridge for better results.

Step 3: Toast Aromatics

Heat oil in a medium pot or skillet. Add the other half of the remaining aromatics. Pan fry the aromatics in the oil until fragrant and lightly toasted (about 1 minute).

Add the marinated chicken and all its juices. Toss the chicken pieces around to cover in the toasted aromatics (about 2 minutes).

Step 5: Reduce Liquid

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.

Serve with steamed jasmine rice and fresh vegetables such as sliced tomatoes or cucumber for a complete and balance meal.

Tips

• Whether using fresh or powder, turmeric can easily stain hands, cutting boards, and cookware. It’s best to wear gloves when handling and wash utensils immediately after use.
• Partially frozen chicken cut a lot easier and keeps the bone from being smashed into pieces. Alternatively, use small pieces such as chicken wings and skip cutting.

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