Vietnamese inspired chicken hot pot (ga kho)
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This comforting, asian inspired chicken hot pot is made with easy to eat boneless skinless chicken thighs, a variety of classic Vietnamese spices, and such a great option for healthy meal prep.
Inspired by one of my favorite recipes from cooking school, this recipe packs all the flavor and can be finished in just over an hour.
The spices in this dish build over time, which makes this great for leftovers throughout the week. I love to take a few spoonfuls of this hot pot as the base for a noodle soup. Add some water or chicken broth, freshly cooked noodles, some leafy greens and herbs, and voila.
Ingredients
Directions
Mix together the fish sauce, five spice powder, black pepper, and minced ginger and toss with the cubed chicken. Let sit for at least 15 minutes.
Working in batches and being careful not to overcrowd the pan, sear the chicken on high heat in a dutch oven, or heavy bottomed pan. When browned on each side (it doesn’t need to be fully cooked, just seared), remove and set aside. Continue with the remaining chicken - this should take about 3 rounds depending on the size of your pan. If there is a bit of chicken stuck to your pan, this should come off when you saute the onions. Feel free to add a splash of water as well.
Reduce heat to medium, add 1 tbsp of oil to the same pan, then add the diced red onions and a pinch of salt. Cook until soft, about 5 minutes. Scrape any remaining chicken bits left in the pan.
Add in aromatics - ginger, garlic, lemongrass, star anise, cinnamon, and chiles. Stir until fragrant, about 1 minute.
Then, add the browned chicken back in, tomatoes, soy sauce, and enough chicken stock to cover the chicken.
Bring pot up to a boil, then reduce to a simmer and let cook for 10 minutes with the lid on.
Add the carrots in, and cook for another 15 minutes uncovered. Remove cinnamon stick and star anise pods if desired.
Taste the broth, season with additional salt as needed, then garnish with sliced green onions and cilantro.