Vietnamese Ginger Braised Chicken (Ga Kho Gung)

Ingredients:

400g chicken

Marinade

2 shallots, minced

1 tsp fish sauce

1 tsp chicken powder

1/4 tsp sugar

1 tsp vegetable oil

Braising

3" ginger, cut into matchsticks

2 pcs shallots, thinly sliced

2 cloves of garlic, minced

1 tbsp vegetable oil

1/4 tsp turmeric powder (optional)

1 tbsp fish sauce

Instructions:

1. Cut the chicken into pieces about 3-5 cm in size. Rinse and pat dry.
2. In a large bowl, combine the chicken with the marinade ingredients. Mix well to coat, then let it marinate for 30 minutes.
3. Heat oil in a saucepan over medium heat. Add sliced shallots, minced garlic, and ginger strips. Sauté until fragrant, about a minute. Add the chicken and any remaining marinade. Sauté, turning the pieces until they are no longer pink on the outside. Stir in the turmeric powder and cook until the mixture is evenly coated.
4. Reduce heat to low, cover, and simmer for 20-25 minutes. Check and stir the chicken occasionally, or flip it a few times. If it looks dry, add 1/4 cup of hot water as needed.
5. Season with additional fish sauce and chicken powder to taste, if desired. Garnish with chopped cilantro and serve with rice.