Anyone who knows me well knows full well how much I love ginger.

In baked goods. In beverages, hot and cold. In soups, stir-fries, and stews. And even inhaled by the handful when candied.

So, when I came across a recipe for a dish that uses an entire cup of julienned fresh ginger, I was all in.

“Ginger-Braised Chicken” did not disappoint.

Shards and shards of ginger flavor chicken wings in a sweet, sticky, savory sauce full of sharpness and warmth.

This ginger-loving recipe is from “Vietnamese American Recipes from Phu Quoc, Oakland, and the Spaces Between” (4 Color Books, 2024), of which I received a review copy.

It is by Tu David Phu, a Vietnamese American chef raised in Oakland, who competed on “Top Chef” Season 15. He is now the owner of Gigi’s, a Vietnamese wine bar in San Francisco.

It was co-written by Soleil Ho, a Vietnamese American writer, podcaster, and former restaurant reviewer at the San Francisco Chronicle.

Read more