Gà kho nấm (Vietnamese braised chicken with mushrooms) is a beloved dish in Vietnamese family meals. With earthy mushrooms and tender chicken, this dish is both comforting and flavorful.
From the definition, the kitchen tools, and the ingredients to step-by-step cooking instructions, I’ve got you covered. You’ll also discover handy tips to enhance the dish’s flavor, and how to store leftovers.
So, put on your apron and get ready for this braised chicken meat with mushroom!
Discover the Basics of Gà Kho Nấm
Gà kho nấm, or braised chicken meat with mushrooms, is a familiar face in Vietnamese meals. It’s often prepared in a large pot and shared among many people.
The word “kho” (braising in English) refers to a traditional Vietnamese cooking method. It involves simmering ingredients in a savory sauce, often a mixture of fish sauce, and other seasonings.
While it’s difficult to pinpoint gà kho nấm’s exact origins, the dish has evolved from a rich Vietnamese history of farming and local ingredients. Its flavor combines umami (fish sauce, mushroom, chicken), sweetness, and spiciness (chili peppers).
Tools Overview for Cooking Gà Kho Nấm
Here are the vital tools to cook braised chicken meat with mushrooms:
What Are Ingredients in Gà Kho Nấm?
From its name, braised chicken with mushrooms, you may have guessed two main ingredients: chicken and mushrooms. But that’s not all! The list below shows all the necessary ingredients:
Step-by-Step Process for Gà Kho Nấm
Braised chicken meat with mushrooms is easy to cook. All the detailed steps here will show you how to make it:
Step 1: Prepare the Ingredients
Wash the wood-ear mushrooms thoroughly and soak them for 15-20 minutes before julienning them.
Slice the ginger into thin strips and finely chop the shallot, garlic, chili pepper, and lemongrass. Remember to slice some lemongrass stalks for the garnish step diagonally.
Thoroughly clean the straw mushrooms and cut them in half.
Step 2: Marinate the Chicken
Marinate the chicken with:
Mix all ingredients well and let the chicken marinate for at least half an hour, so the meat can absorb all the flavors.
Step 3: Braise the Chicken
Once the marinade is over, heat the olive oil in the pot. Sauté shallots with minced garlic. Add ginger, chili pepper, and lemongrass, and keep stirring until fragrant.
Add chicken and stir for 3-4 minutes to firm up the meat.
Pour in 4 ounces of water and stir well to ensure the chicken has absorbed all the seasonings.
Cover the pot with its lid and cook for 30 minutes at medium-low heat.
Afterward, remove the lids and add the straw mushrooms and wood-ear mushrooms. Cook for another 10 minutes.
Season to taste.
Step 4: Present the Dish
Plate the chicken and sprinkle some chili pepper slices on top, along with some pepper and scallion. Enjoy this dish with rice, bread, or salad.
Tips To Elevate Vietnamese Braised Chicken Meat with Mushrooms
Up to this point, your braised chicken meat with mushrooms is already perfect. However, there is always room to grow! So I prepared several tips to elevate your dish:
How To Store This Braised Chicken Meat With Mushrooms?
The best way to store this braised chicken meat with mushrooms is in an airtight container. It can last for 1 week in the fridge or 2 months in the freezer.
Are You a Fan of Gà Kho Nấm?
This simple recipe will give you delicious braised chicken meat with mushrooms to share with your family. Since it doesn’t take much time, it’s suitable for both weekday and weekend meals.
If you find this braised chicken dish tasty, feel free to give this article a like and share it with your friends and family so that everyone can enjoy it. And remember to drop some comments below about your cooking experience. I’d love to hear it!
Gà Kho Nấm Recipe (Vietnamese Braised Chicken with Mushrooms)
Equipment
- Pot
- Wooden Stirring Spoon
- Eco-friendly disposable plastic gloves
- A Mixing Bowl with Lid/Zip Bag
- Knife
- Chopping Board
Ingredients
Main Ingredients:
- 2.65 pounds of chicken thighs or wings
- 7.05 ounces of straw mushrooms
- 0.35 ounces of dried wood-ear mushrooms
- 0.53 ounces of shallots and garlic
- 0.53 ounces of ginger
- 4 lemongrass stalks
- Chili pepper
Spices:
- 1 teaspoon ground pepper
- 1 teaspoon red pepper powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon soup powder
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 ½ tablespoon fish sauce
- 2 tablespoons olive oil
- 4 ounces of water
Instructions
- Clean the wood-ear mushrooms thoroughly, soak them for 15-20 minutes, and cut them into thin strips. Julienne ginger and finely chop shallots, garlic, chili pepper, and lemongrass. Spare some lemongrass stalks and cut them diagonally for the garnish later. Clean the straw mushrooms and slice them in half.
- Marinate your chicken with all ingredients in the spice part except water and olive oil. Leave the meat in the marinade for 30 minutes or more.
- Afterward, in a pot, sauté shallots and minced garlic with olive oil. Stir in ginger, chili pepper, and lemongrass until fragrant.
- Add marinated chicken and keep sautéing for 3-4 minutes. Pour in water and stir well.
- Close the lid and simmer for 30 minutes over medium-low flame.
- Remove the lids and add straw and wood-ear mushrooms. Cook for 10 minutes. Season to taste.
- Spoon your chicken onto a plate. Garnish it with chili pepper slices, lemongrass, and scallions.
Video
Notes
- The cooking time is calculated depending on 4 servings.
- Free-range chicken is more suitable for this dish due to its leaner meat.
- Bone-in chicken also makes this dish more flavorful. Also, since the bones contain collagen, the sauce will thicken quicker.
- Feel free to use other mushrooms like shiitake or button ones.
- This recipe is highly adjustable. You can adjust the amount of seasonings or the sauce’s texture to your liking.
- The cooking will change depending on your chosen chicken. Regular chicken takes less time than free-range ones. Make sure to check your meat every 30 minutes.
Nutrition
Richie
Content Writer
Expertise
Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert
Education
Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam
Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam
Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.
Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.