Gà Kho Sả Ớt Nước Dừa, or braised chicken with lemongrass, chili, and coconut water, is a fragrant and deeply flavorful Vietnamese dish that will transport your taste buds straight to Southeast Asia. This comforting classic is surprisingly easy to make, showcasing the beautiful interplay of sweet coconut milk, aromatic lemongrass, and the subtle heat of chili peppers. The rich, succulent chicken falls effortlessly off the bone, perfectly complemented by the vibrant, subtly spicy sauce. It's a dish perfect for a cozy weeknight dinner or a special occasion, equally satisfying served with steamed rice or alongside fresh noodles.
The rich, complex flavors of Gà Kho Sả Ớt Nước Dừa are achieved through a slow simmering process, allowing the ingredients to meld beautifully. Ready to unlock the secrets to this culinary masterpiece? Let's dive into the step-by-step instructions and create this unforgettable Vietnamese dish together.
Tools Needed
- Pot
- Pan
- Knife
- Blender (optional)
Ingredients
- Chicken: 1 kg (approximately 1500g - 2000g)
- Coconut Water: 1 liter (1.5-2 liters if serving with noodles)
- Beef Stew Powder: 2g
- Curry Powder: 2g
- Purple Onion
- Garlic: 4 cloves
- Carrots: 2
- Onions: 2
- Lemongrass: 4-5 stalks
- Chili Peppers: 2
- Sugar
- Salt
- Seasoning Powder
- Basil
- Coriander
Step-by-Step Instructions
Step 1. Marinate and Prepare
- Clean and cut the chicken into bite-sized pieces.
- Finely chop 1-2 lemongrass stalks for marinating; reserve the rest for cooking.
- Mince or finely chop garlic, shallots, and chili. Mix half with the chicken for marinating, and reserve the other half for later.
- Marinate the chicken with minced aromatics, curry powder, beef stew powder (or five-spice powder), salt, and seasoning powder. Marinate for at least 1 hour, preferably in the refrigerator.
Step 2. Sauté Aromatics and Chicken
- Heat a pan with oil, fry the remaining lemongrass until fragrant and golden brown.
- Add the reserved garlic, shallots, and chili to the pan and stir until fragrant.
- Add the marinated chicken to the pan and stir-fry until lightly browned.
Step 3. Braising and Finishing
- Pour in coconut water, add salt, sugar, and seasoning powder. Simmer over low heat until the chicken is almost tender (about 20 minutes).
- Add carrots and cook for another 5-7 minutes.
- Mix cornstarch with water to thicken the sauce. Add to the pot and stir until thickened.
- Add onions and cook for 2-3 minutes until tender.
- Garnish with basil and coriander before serving.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Older chickens, like bantam or fighting chickens, are better suited for this recipe than young chickens.
- For a richer flavor, you can add a squeeze of lemon and a pinch of salt and pepper.
Nutrition
- N/A
FAQs
1. Can I use canned coconut milk instead of coconut water?
Yes, you can! Canned coconut milk will make the sauce richer and creamier. Just be sure to use full-fat coconut milk for the best results.
2. How long can I store leftover Gà Kho Sả Ớt Nước Dừa?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen slightly over time!
3. What can I serve with Gà Kho Sả Ớt Nước Dừa?
Steamed rice is a classic pairing. You can also serve it with noodles, crusty bread to soak up the sauce, or even alongside some fresh vegetables.
With its fragrant aromas and melt-in-your-mouth chicken, Gà Kho Sả Ớt Nước Dừa is a truly rewarding dish to prepare. This recipe offers a delicious journey into Vietnamese cuisine, perfect for both novice and experienced cooks alike. Enjoy the rich flavors and savor every bite of this unforgettable culinary experience!