CambodianMedium · Hot
Ginger-Scallion Chicken Braised in Coconut Broth
Tender chicken thighs slowly braised in fragrant ginger-scallion broth with a whisper of coconut, creating a warming dish that bridges Southeast Asian aromatics with comforting home-style braising.
Prep
15 min
Cook
30 min
Total
45 min
Method
Prepare the Aromatics
1
Peel and finely dice the yellow onion. Peel and mince the garlic cloves. Peel the ginger and cut into thin matchsticks. Trim the roots from the scallions and slice into 1-inch pieces, keeping the white and green parts separate.
Build the Braise
2
In a heavy-bottomed pot or Dutch oven, melt the coconut oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
3
Add the minced garlic and ginger matchsticks to the pot. Stir-fry for 1 minute until fragrant, releasing the aromatic oils into the coconut oil.
4
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5
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B
Nutri-Score
Good balance
A–E · lower is better · score 1
Calories
428
per serving
High in protein · 41gLow sugar · 4g
Protein
41g
Carbs
12g
Fat
24g
Sat. fat
11g
Fiber
2g
Sugar
4g
Sodium
428mg
Gluten FreeDairy FreeLow CarbAnti InflammatoryDiabetes FriendlyHeart HealthyHigh ProteinWeight Management
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.6
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.7m³
Land
56Pt
Runoff
0.2g P
Chicken Thigh drives 95% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
2
Sour
1
Bitter
3
Spicy
Textures
TenderSilkySucculentSaucy
Aromas
Ginger ForwardHerbalSavoryWarm SpicedTropical
Kitchen Equipment
Safety & Storage
Cooking Temperature
Braise chicken until internal temperature reaches 165°F (74°C) to eliminate harmful bacteria. Verify with a meat thermometer inserted into the thickest part.
Cross Contamination
Use separate cutting boards and utensils for raw chicken and ready-to-eat aromatics like scallions and cilantro to prevent bacterial transfer.
Storage
Refrigerate leftover braised chicken within 2 hours in airtight containers. Consume within 3-4 days for optimal quality and safety.
Handling
Wash hands thoroughly with soap for 20 seconds after handling raw chicken and before touching other ingredients or surfaces.
High Risk Population
Ensure soy sauce is verified gluten-free if serving to individuals with celiac disease or severe gluten sensitivity, as traditional varieties contain wheat.
Pro Tips
Technique
When cutting ginger into matchsticks, try to make them uniform in thickness so they cook evenly—this ensures the ginger softens properly without some pieces remaining too sharp and others falling apart.
Substitution
If you cannot find fresh ginger, you can substitute with ground ginger, but use about half the amount—fresh ginger has a brightness that ground simply cannot replicate.
Flavor Boost
Add a teaspoon of palm sugar along with the white sugar for deeper sweetness that nods to traditional Cambodian cooking, or finish with a small drizzle of fish sauce for an umami layer.
From the chef
Ginger and scallion braised together in coconut oil create one of the most gently persuasive aromas in Southeast Asian cooking — warm, sweet, and savory all at once. Chicken thighs braise slowly in that fragrant broth, the ginger softening from sharp to mellow as the scallion whites give their sweetness to the liquid. A whisper of coconut connects this dish to the island cooking that surrounds Cambodia on all sides. It is simple enough for a weeknight but holds enough quiet complexity to make you slow down and pay attention. Lime at the finish lifts everything.
TagsWeeknight DinnerAromaticGinger ForwardCoconut BrothComfort FoodGluten Free Adaptable
AllergensSoyGluten
Source: generated · June 10, 2026