Lagu Gà (Vietnamese Chicken Ragu)
Grandma’s Lagu Gà marries the best of the Vietnamese and French for a dish that's loaded with vegetables and melt-in-your-mouth chicken!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg chicken wings ((or drumettes))
- 4 potato ([cut into large chunks, roughly 3cm x 3cm (or 1″ x 1″) thick])
- 4 carrot ([cut into large chunks; approximately 2cm (about 1/2″) thick])
- 550 g / 1.2 lb baked beans in tomato sauce ((optional))
- 5 cloves garlic ((finely chopped))
- 1 onion ((cut into eighths))
- 3 tsp salt ((or to taste))
- 2 tbsp sugar ((or to taste))
- 1 tbsp chicken bouillon powder
- 2 tbsp cooking oil
- 140 g / 0.3 lb tomato paste
- 850 mL water
Instructions
- 1
Heat up your wok or pan on high and pour in the oil.
- 2
When the oil is hot, turn the heat to medium and throw the garlic and onion in to cook for 30 seconds.
- 3
After the 30 seconds, turn the heat back up to high and add the chicken in. Give it a stir for 2 minutes or until the meat's lightly seared.
- 4
Pour the tomato paste in and stir it into the chicken. Note: The idea is to have the paste lightly cover all the pieces, so you might need to add more or use less.
- 5
Toss in the potatoes and carrots.
- 6
Fill the tomato paste carton with the water and pour it into the wok. Add the remaining water in with the cooking ingredients.
- 7
Season with the salt, sugar and chicken bouillon powder.
- 8
Let everything cook on a high heat until it bubbles, then turn the temperature to a low-medium.
- 9
Simmer the contents for 20 minutes or until the chicken's soft.
- 10
Optional: Add a can of baked beans in and continue to cook the Lagu Gà for an additional 10 minutes.
- 11
Serve immediately as is with rice!