Ginger coconut chicken for Tet or any other time

Tet is the most festive holiday in Vietnamese culture. It begins Feb. 10 this year.

Although it’s a weeklong celebration, most often the biggest family feast takes place the night before the holiday starts.

In Orange County’s Little Saigon, symbols of the celebration abound in shops and supermarkets: colorful cymbidium orchids, twigs of bountiful blossoms, and li si, colorful red envelopes intended to be stuffed with money.

Ann Le, the author of “The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California’s Little Saigon” (Globe Pequot Press), recommends chicken braised in ginger and coconut (ga kho gung) with rice; the meat is moist and very flavorful, with sauce spooned over the top.

Chicken braised in ginger and coconut (ga kho gung)

Yield: 4 servings

Cook’s notes: Fish sauce is available at many supermarkets with large Asian specialty sections. Thai bird chiles are available at Asian markets and some supermarkets. Use caution when working with fresh chiles; wash hands and work surface thoroughly upon completion and do NOT touch face or eyes. Coconut juice is the liquid from the interior of the coconut; some call it coconut water. Coco Rico soda is available at Asian markets.

INGREDIENTS

1 1/2 to 2 pounds chicken thighs and legs, skinless

2 tablespoons sugar

3 cloves garlic, finely chopped

Chicken braised in ginger and coconut (ga kho gung) is shown served on a bed of rice with the plate surrounded by Vietnamese money envelopes. 1/4 cup fish sauce; see cook’s notes

1 teaspoon ground black pepper, plus more to taste

2 green onions, sliced, including most of dark green stalks

2 1/2 tablespoons olive oil, divided use 3tablespoons minced fresh ginger

1/2 fresh Thai bird chile, sliced into thin rings; see cook’s notes

1 1/2 cups fresh coconut juice (not coconut milk) or coconut soda such as Coco Rico, divided use; see cook’s notes

For serving: Cooked rice Garnish: Fresh cilantro

DIRECTIONS

1. Wash chicken with cold running water and pat dry with paper towels. Place on a plate or baking dish in single layer and sprinkle with sugar. Let sit for 15minutes.

2. In a small bowl, combine garlic, fish sauce, 1 teaspoon black pepper, green onions, 1tablespoon olive oil, ginger and chile.

3. Heat remaining oil in clay pot or deep, large skillet over medium heat. When oil is hot, add chicken. Brown nicely on both sides, about 10 to 15 minutes, turning as needed (sugar coating will turn darkish brown). Pour fish-sauce mixture over chicken. Add 1/2 cup coconut juice. Reduce heat to low and cover. Gently simmer for 2 hours, adding additional coconut juice as needed so pan doesn’t burn.

4. After 2 hours, chicken will be thoroughly cooked and meat will be falling off bones. The sauce will have thickened nicely.

5. Serve over hot rice. Drizzle sauce over rice and garnish with fresh cilantro and black pepper.

NICK KOON — STAFF PHOTOGRAPHER