Buzz
Chicken is a staple in Vietnamese meals, not only rich in nutrients but also easy to prepare. The tender chicken meat, with its deep sweetness and enticing aroma, will leave a lasting impression on anyone who visits your home.
1. No-Escape Chicken
Ingredients for 4 people:
1 tasty local chicken, approximately 1.3 kg, already cleaned, 2 ginger roots, 1 bunch of spring onions, 3 shallots, 1 kg fragrant glutinous rice, Salt, sugar, ground pepper, seasoning powder, 1 can of coconut milk
Instructions:
Step 1: Prepare the ingredients
+ Soak the glutinous rice in warm water for 2 hours.
+ Clean the purchased chicken thoroughly by reprocessing it. Soak the chicken in a diluted saltwater solution for about 10 minutes to eliminate any unpleasant odors. Then, take out the chicken and rinse it thoroughly with water.
+ Remove the roots from the spring onions, wash them, and finely chop them.
+ Peel and clean the ginger, then finely mince it.
Step 2:
Marinate the chicken with ½ teaspoon of ground pepper, 1 teaspoon of seasoning powder, 1 teaspoon of sugar, and ½ teaspoon of salt.
Step 3:
+ Place a steamer on the stove, wait for the water to boil, making the sticky rice fluffy. Drizzle a bit of coconut milk over the rice, then place the chicken on top to steam together.
+ Once the chicken is cooked, remove it separately, and continue steaming the sticky rice until it becomes truly tender.
+ Sauté the finely chopped spring onions and minced ginger.
+ Wrap the sticky rice evenly around the chicken to create a dish with no escape route.
Step 4:
Spread the sticky rice on aluminum foil, drizzle the sautéed spring onions on top, place the steamed chicken in the middle, and wrap it evenly around the chicken.
Step 5:
Fry the sticky rice-wrapped chicken in hot oil until the outer layer of sticky rice turns golden brown. Separate the rice part and savor this delightful dish.
Note:
- Tips for choosing quality chicken for the no-escape chicken dish: Choose free-range hill chicken or native village chicken weighing between 1.3 – 1.7 kg.
- When steaming, ensure the chicken is fully cooked; undercooked steaming will result in a mushy texture.
- Wrap the sticky rice around the chicken with a thin layer, ensuring it is tightly sealed to prevent oil from seeping in.
2. Garlic and Fish Sauce Fried Chicken with Lime Leaves
Ingredients:
- 1/2 whole chicken
- 4 tablespoons fish sauce
- 2 tablespoons vinegar
- 5 lime leaves
- 4 large garlic cloves
- salt
Instructions:
Step 1:
- Clean the chicken with salt and cut it into bite-sized pieces.
- Marinate the chicken with vinegar and 2 tablespoons of fish sauce for 15 minutes.
Step 2:
- Heat oil in a pan, bring it to medium heat, and deep-fry the chicken until golden brown (ensure the chicken is fully submerged in the oil).
Step 3:
- Crush and finely chop the garlic, finely slice the lime leaves.
- After frying, remove the chicken and let it drain.
Step 4:
- Pour excess oil into a bowl, leaving a bit in the pan; sauté garlic and half of the lime leaves until crispy, then remove and drain the excess oil. Transfer to a large bowl, cover with a lid.
- Mix the chicken with finely chopped garlic, then add 2 tablespoons of fish sauce.
Now, plate it, sprinkle some lime leaves on top, and savor the flavors.
3. Five-Spice Grilled Chicken
Ingredients:
- 1/2 whole chicken
- Five-spice powder
- Sesame oil
- Soy sauce
- Vinegar
- Salt
- Turmeric powder
- Toasted sesame seeds ready
- Sugar syrup
- Garlic powder
Instructions:
Step 1:
- Clean the chicken thoroughly, rub it with salt, wash it in one piece, and let it drain.
Step 2:
- Prepare the marinade: 5 tablespoons soy sauce, 1 tablespoon sesame oil, 2 tablespoons vinegar, 2 tablespoons five-spice powder, 1/2 tablespoon turmeric powder, 1 tablespoon sugar syrup, 1 tablespoon garlic powder. Mix all the ingredients well.
Step 3:
- Apply the mixture evenly all around the chicken, both inside and outside. Marinate for 15 minutes on the outside, then refrigerate in the cool compartment for 2 hours.
Step 4:
- After marinating, preheat the oven for 10 minutes at 225 degrees, then bake the chicken for 50 minutes. The chicken fat seeps into the meat, making the skin thin and crispy, and the meat tender.
- In case you don't have an oven, you can use a frying pan. Fry the chicken until it's evenly golden on the outside, then remove and let it drain excess oil.
Step 5:
After baking, cut the chicken into pieces, sprinkle with sesame seeds, and enjoy it with hot rice.
This dish is especially delicious on rainy days!
