Tuesday, 26 April 2011

Braised Chicken with Galangal

Braised Chicken with Galangal

Dedicated to the person who complained that I have been featuring a lot of stir-fries lately :p here's a braised chicken dish...

I've bought a couple of those bi-lingual books on confinement dishes some years back all cause the recipes looked really good and sounds very simple. They did gave my mother some meal ideas after my miscarriage, 3 years ago. Every now and then I would look up on these books and would cook up items like Steamed Ribs with Tasty Sauce, Black Bean Soup and Stir Fried Eggplants with Minced Fish.

This time while browsing, I chanced upon this dish that surprisingly does not contain the standard ginger in the ingredients :p which in it's place was galangal. I've adapted the recipe into a simple braising as the original recipe was way too sweet for our liking. This pic is my second try on this recipe which yielded a better and tastier version with the addition of spring onions.

Here's my adapted recipe:

Braised Chicken with Galangal

2 chicken thighs, deskinned and chopped
about 10 slices of fresh galangal
1 tbsp sugar (original recipe called for 2.5 tbsp!)
3 tbsp Stone's ginger wine
2 tbsp light soy sauce
1 tsp dark soy sauce (can cut down if you don't like it dark :D)
500ml water
1 tbsp oil
1 stalk spring onions, cut into 1.5 inches in length

1. Heat oil in wok and add in the sugar. Cook until sugar is dissolved and caramalised into a golden brown colour.

2. Add in the chicken pieces and fry both sides till browned. Next, add in the galangal slices and stir.

3. Pour in water, light and dark soy sauce and bring to boil. Simmer on low heat until gravy thickens. Remember to taste and adjust according to your taste by adding light sauce sauce if not salty enough. If too salty, just add a little water.

4. Pour in the ginger wine and simmer for another 10 minutes before stirring in spring onions. Serve hot with rice.


  1. shd be nicer braised with dry chili...

  2. i must confess, i've forgotten what galangal tastes like! :D

  3. babe ... what's the difference between ginger and galangal? i google image search, seems the same ...

  4. Hi, I have never heard of ginger wine, could you let me know where i can get this?

    And oh, your picture of the chicken looks so delicious.


  5. lanatir, perhaps :D

    Sean, can be tasted in a lot of Malay/Thai cuisine hehe just that not so distinct as they usually cooked with other herbs and spices

    timing, galangal is from ginger family but they are totally different in terms of look, taste and smell. they smell a bit like ermm kwan loong minyak angin lol. no wonder you're confused cos those pics you googled not all are correct. you can see the pic here http://importfood.com/media/galangal_info4l.jpg young galangal have pinkish top on them. old galangal is very very woody, very hard to cut thru!

    Thanks Ariele. The brand I used is Stone's Ginger Wine http://www.stonesgingerwine.com/welcome/home.asp I bought it from Chinese medicine hall but I saw Jusco has it too as the liquor section

  6. Hey there Babe in the City.. I have to admit, I too googled galangal and got really confused, so thanks for sharing the correct picture. I shall keep an eye out for them next time. Never heard of them before this! :)

  7. Looks yummy! I only have dried galangal in my refrigerator. Don't think I ever buy fresh galangal before. :P

  8. you're most welcome dropsofcontentment. you might not hv heard of galangal but am sure you would have eaten them without knowingly especially in curries

    LCOM, oh but at least you could get dried ones

  9. when are you going to invite me over to eat your fabulous food!! :D

  10. This looks amazing! I'm not familiar with galangal... is it similar to ginger? If I wanted to try to make a spicier dish... could you recommend some appropriate things to add to the mixture?
    ~Nancy Lewix

  11. C&C, can, why not we do pot luck?

    Hi Nancy, galangal is in the ginger family but it tastes totally different. i would recommend you to do a curry dish if you like spicier dish

  12. Braising really adds layer of flavours to the meat, dunchathink? :)

  13. oh yummm, i can eat this with loadsss of rice!

  14. Can Galangal be replaced with Old Ginger?

  15. Kenny, yes especially tough meats

    Rita, I did!

    Unka, the taste would be totally different then. These 2 gingers dun taste the same


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