Buzz
1. Tamarind Sauce Chicken Wings
With a slight twist in preparation, you can instantly transform chicken wings into tamarind sauce chicken wings with eye-catching color and rich flavor. The crispy chicken wings, coated with tamarind sauce, have a slightly sour, sweet, and spicy taste that will make your family meal even more enticing. It's best to use mid-joint wings for their size and tender meat.
Ingredients:
- Mid-joint chicken wings: 500g
- Fresh tamarind: 10 fruits
- Seasonings: Sugar, salt, fish sauce, pepper, garlic, chili...
Instructions:
- Step 1: Prepare the ingredients: Rub salt on the chicken wings, wash them thoroughly, drain, and prepare the seasonings.
- Step 2: Place a non-stick pan on the stove, heat the cooking oil, then slowly add the chicken wings and fry until golden brown on both sides. Keep the heat low and avoid flipping too many times to prevent the wings from breaking apart.
- Step 3: When the chicken wings are cooked, remove them and place them on a plate lined with paper towels to absorb excess oil.
- Step 4: Next is the step to prepare the fish sauce. Take the sour tamarind, dissolve it in half a cup of boiling water to extract the sour taste, then strain it, leaving only the concentrated tamarind water. Mix two tablespoons of fish sauce, one tablespoon of sugar, and half a tablespoon of chicken broth powder into the tamarind water to achieve a mildly sweet and sour taste. Finely chop the onions, garlic, and ginger, then fry them in hot oil until fragrant.
- Step 5: Add the chicken wings to the pan, then pour in the tamarind sauce, and simmer over low heat. When the chicken wings turn golden brown and absorb the seasoning, the dish is ready. This dish is best served hot with rice or bread.
2. Chicken Feet in Garlic Chili Marinade
For this chicken feet in garlic chili marinade, it's best to use industrial chicken feet because they are larger and meatier. If you want to enjoy this dish, you should go to the market a little earlier to buy fresh chicken feet. Avoid buying frozen foods full of poorly preserved additives that are not good for your health.
Ingredients:
- Chicken feet: 500g
- Seasonings: Lemongrass, garlic, chili, lime, salt, fish sauce, pepper...
Instructions:
- Step 1: Wash the chicken feet with salt, pour water over them, smash some lemongrass and ginger, then boil them over high heat.
- Step 2: When the chicken is cooked, remove it and immediately put it in a bowl of ice water. Drain and put it in the refrigerator for 30 minutes to make the chicken feet firm, dry, and crispy.
- Step 3: The most important step is to prepare the chicken feet marinade. Use a cup of filtered water, half a cup of fish sauce, half a cup of vinegar, 2 to 3 teaspoons of sugar, depending on your preference for sweetness. Put it on the stove, simmer over low heat, when the water boils, add smashed lemongrass and ginger to cook until fragrant.
- Step 4: Arrange the chicken feet in a clean, sterilized glass jar, wait for the marinade to cool completely, then pour it into the jar of chicken feet. At this point, you can add sliced chili, thinly sliced kumquats, and shredded lime leaves. Refrigerate for a week to let the chicken feet absorb the seasonings evenly before enjoying.
3. Roasted Chicken
If you want to prepare a savory dish from chicken, then roasted chicken is a worthy choice. It's flavorful, delicious, and above all, nutritious. To make the best roasted chicken, you should choose chicken thigh meat.
Ingredients:
- Chicken thigh: 50g
- Seasonings: Onion, garlic, fish sauce, salt, five-spice powder...
Instructions:
- Step 1: Chop the chicken into evenly sized pieces, marinate with onion, garlic, five-spice powder, a tablespoon of good fish sauce, and sugar, let it sit for 30 minutes to absorb the seasonings evenly.
- Step 2: Heat the pan, add cooking oil and half a tablespoon of turmeric powder. This seasoning will give a visually appealing color to the roasted chicken.
- Step 3: Once the oil is hot, stir-fry the chicken until it's slightly browned, then add coconut water and simmer over low heat. Note that coconut water is naturally sweet, so just add half a small spoonful of sugar. Simmer gently until the chicken is just tender, the fish sauce slightly thickens. Add spring onion, pepper, chili, and it can be served hot with rice, sticky rice, or steamed buns.
4. Chicken Porridge
Chicken porridge is a dish loved by many because it's nutritious, easy to make, and delicious. To make the best porridge, you should choose young chicken, with tender and sweet meat.
Ingredients:
- Good chicken: 1
- Rice: 300g (mix of jasmine rice, sticky rice, and brown rice)
- Seasonings: Salt, fish sauce, pepper...
Instructions:
- Step 1: After cleaning the chicken, lightly smash ginger and boil until cooked.
- Step 2: Prepare the rice for cooking porridge. You can use jasmine rice, sticky rice, brown rice, or a combination of these. After washing, wait for the chicken broth to boil, then add the rice and simmer over low heat until soft and mushy. You can shred the chicken to eat with the porridge or leave it whole in the pot to simmer until tender.
- Step 3: When the porridge is cooked to your desired consistency, season to taste and serve hot with spring onions, coriander, and white pepper. This is a simple but nutritious dish, perfect for chilly early winter days.
5. Chicken and Onion Salad
Chicken and onion salad is a delicious and nutritious dish. It combines the sweet taste of chicken with the refreshing flavor of various vegetables. The most important ingredient is native chicken meat. You should buy chicken with firm, crispy skin, and little fat. It's best to choose hen because it has more meat, soft bones, and is smaller in size.
Ingredients:
- Chicken meat: 500g
- Onion: 1 bulb
- Seasonings: Salt, fish sauce, sugar, onions, garlic, lime...
Instructions:
- Step 1: Immerse the chicken meat in water, add a little sliced ginger for aroma. After boiling until cooked, remove and soak in cold water for 10 minutes, then let it cool completely.
- Step 2: Prepare the vegetables, thinly slice the onion and soak in ice water to remove the acrid smell. Wash the coriander thoroughly and drain.
- Step 3: When the chicken is cool, put on plastic gloves, tear the chicken into bite-sized pieces, season with a small spoon of good fish sauce, half a spoon of sugar, and the juice of a lime. Squeeze evenly to marinate, then add the onion and mix well. Adjust the seasoning to taste. When arranging on a plate, place the chicken at the bottom, sprinkle coriander and white pepper on top for a beautiful presentation.
6. Giang Leaf Chicken Hotpot
On rainy and windy days, it would be wonderful to gather with family and enjoy a pot of hot and fragrant giang leaf chicken hotpot.
Ingredients:
- Native chicken: 1 hen, about 1.5 kg
- Giang leaves: 300 grams
- Lemongrass, chili peppers, tia to leaves, spring onions
- Seasonings: Salt, fish sauce, black pepper
- Vermicelli: 1 - 1.5 kg
- Dipping vegetables: Water spinach, morning glory, chrysanthemum greens, Chinese cabbage...
Instructions:
- Step 1: After cleaning the native chicken, chop it into bite-sized pieces, marinate with chopped spring onions, minced ginger, good fish sauce, and MSG.
- Step 2: Crush garlic and lemongrass, then fry in oil until fragrant. Add the chicken and stir quickly over high heat to make the chicken firm and absorb the seasoning.
- Step 3: To prepare the hotpot broth, boil half a pot of water, add crushed lemongrass and the chicken that has been stir-fried until cooked. Simmer over low heat and skim off the foam to keep the broth clear. When the hotpot broth is boiling, rinse the giang leaves, crush them, and then add to the pot. When the chicken is tender, adjust the seasoning to taste. Finally, serve the hotpot on the table with vermicelli and various dipping vegetables.
7. Chicken Soup
Chicken soup is a familiar appetizer in home parties. It is nutritious, easy to digest, and not too complicated to cook. Chicken soup with fragrant mushrooms and golden corn is very nutritious and easy to digest, suitable for boosting the health of the whole family, especially young children who will love this delicious soup.
Ingredients:
- Chicken meat: 400 grams
- American corn: 2 ears
- Chicken eggs: 2
- Shiitake mushrooms, cornstarch, coriander, spring onions, seasoning powder, salt, fish sauce, sugar, sesame oil...
Instructions:
- Step 1: Put the chicken in a pot, cover with water and boil until cooked. When the chicken cools, shred it lengthwise.
- Step 2: The accompanying ingredients include shiitake mushrooms, cornstarch, chicken eggs, coriander, spring onions... For shiitake mushrooms, shred them into small strips and squeeze out excess water. Dissolve cornstarch in half a cup of water.
- Step 3: When all the ingredients are ready, bring the pot of chicken broth to a boil, quickly crack the eggs into it and stir well.
- Step 4: Add the shredded chicken and shiitake mushrooms. Season to taste. When the soup returns to a boil, add half a cup of cornstarch. Stir well to make the soup thick but not lumpy. Finally, pour the soup into a bowl, sprinkle with chopped coriander and spring onions, add some pepper and chili. It's that simple, and you'll have a delicious and nutritious soup.
8. Chicken Bamboo Shoot Noodles
When you're too familiar with the repetitive family rice dishes, try switching to a hot and delicious bowl of noodles. Chicken bamboo shoot noodles will be your fresh new choice.
Ingredients:
- Fresh noodles,
- 1 set of chicken bones,
- Local chicken thighs: 500g
- Dried shallots, dried bamboo shoots, shiitake mushrooms, raw vegetables, and other spices
Instructions:
- Step 1: Clean the chicken bones, blanch quickly with boiling water. Then fill the pressure cooker with water, stew well to get a sweet broth. Add 2 to 3 grilled dried shallots, a few slices of shiitake mushrooms to enhance the aroma. Season to taste, when the chicken bones are tender, add the chicken thighs to the pot to cook together.
- Step 2: Take the chicken thighs out onto a plate, let cool, and chop into bite-sized pieces.
- Step 3: After soaking the dried bamboo shoots well with salt, blanch them 2 to 3 times to soften. Then shred them, drain the water, stir-fry with shallots until fragrant and well-seasoned.
- Step 4: When serving, arrange the noodles in a bowl, add raw vegetables, place chicken meat and bamboo shoots on top. Finally, pour in the broth and serve hot. If you prefer a richer taste, you can mix a bowl of chili fish sauce to accompany.
9. Spicy Lemongrass Chili Chicken Stir-Fry
If you want to save time and prefer simplicity for your family meal, you can consider the spicy lemongrass chili chicken stir-fry. This dish is best when using local chicken, especially hen.
Ingredients:
- Quality chicken: 1 chicken about 1.5 kg
- Seasonings: Lemongrass, chili, shallots, garlic, fish sauce, black pepper, sugar, lime...
Instructions:
- Step 1: Cut the chicken into bite-sized pieces. If you have young children in the family, you should remove the bones and only use the meat for stir-frying. Then marinate with a small spoon of quality fish sauce, half a spoon of seasoning powder, and MSG.
- Step 2: You can finely chop or thinly slice the lemongrass and chili according to your preference.
- Step 3: Heat the cooking oil, stir-fry the lemongrass and chili until fragrant, then quickly stir-fry the chicken over high heat until it is cooked and firm. Finally, plate and serve hot with rice. It's just that simple, and your family will have a delicious meal.
10. Traditional Chinese Medicinal Chicken with Lotus Seeds
Traditional Chinese Medicinal Chicken with Lotus Seeds is one of the nutritious and easy-to-make dishes. This nutritious dish is suitable for nourishing those recovering from illness, pregnant women, or those lacking in nutrition.
Ingredients:
- 1 old hen (or about 1kg of young chicken)
- Chinese medicinal herbs (Astragalus, Codonopsis, Angelica sinensis, Chinese yam, lotus seeds)
- Artemisia argyi, ginger, seasonings
Instructions:
- Step 1: Wash the Chinese medicinal herbs in the spice packet for cooking the chicken.
- Step 2: The chicken can be chosen as a bamboo chicken, a whole old hen, or chicken thighs from the poultry farm. Wash the chicken thoroughly and grill briefly over the fire.
- Step 3: Put the chicken in a clay pot or chicken cooking utensil along with the cleaned Chinese medicinal herbs. Sprinkle some seasonings all over the chicken, and finally, cover it with Artemisia argyi on top.
- Step 4: Place the chicken pot in a larger pot of boiling water, steaming it for about 1 - 1.5 hours depending on the thickness of the chicken-containing utensil. If using a pressure cooker, you only need to steam for about 30 minutes.
11. Trap-Free Chicken
Despite its peculiar name, this dish is incredibly delicious and unique. The preparation of trap-free chicken is quite intricate.
Ingredients:
- 1 free-range chicken, weighing about 1kg
- Fragrant glutinous rice
- Coconut milk
- Cooking oil, soup powder, seasoning powder, black pepper, monosodium glutamate (MSG)...
Instructions:
- Step 1: Prepare the chicken by cleaning it thoroughly, preferably rubbing it with iodized salt to remove any unpleasant odor. Soak the glutinous rice in cold water for 4 to 5 hours. For extra care, soak the rice overnight and rinse it thoroughly.
- Step 2: Prepare a steaming pot. Choose a large, wide pot to steam the chicken comfortably, with enough steam rising to evenly cook the chicken. Evenly spread the glutinous rice at the bottom and place the chicken in the center. Steam continuously for 30 minutes. Use chopsticks to poke the chicken thigh; if light pink juice flows out, it means the chicken is fully cooked and meets the requirements.
- Step 3: Remove the cooked chicken from the pot and let it cool. Then add coconut milk to the glutinous rice portion and steam for an additional 15 minutes until fully cooked.
- Step 4: When the rice is cooked, spread a layer of food wrapping film on a flat surface. Use nylon gloves to spread the rice into a thin layer underneath. Place the whole chicken in the middle. Then continue wrapping the rice tightly around the chicken and cover it completely.
- Step 5: Heat a non-stick pan and pour at least half of it with oil. Place the wrapped chicken into the pan and fry over medium heat. When the dish turns golden brown on all sides, remove it and place it on absorbent paper immediately. This dish is best enjoyed hot. Use scissors to cut through the outer layer of rice; the crispy crust dipped in chili sauce is delicious. The chicken can be chopped into small pieces, but it's best enjoyed by tearing off small portions and savoring each bite.
12. Sweet and Sour Chicken Stir-Fry
Sweet and sour chicken stir-fry may not be as common as sweet and sour pork, but it's also a delicious and enticing dish. This dish will bring you a very different and captivating experience with its flavors and the first taste. If you don't believe it, try cooking sweet and sour chicken stir-fry with a menu change. You'll definitely be satisfied with this dish!
Ingredients:
- 500g chicken meat
- 4 green bell peppers, 4 slices of pineapple
- 60g cornstarch
- 1 onion
- Seasonings: vinegar, white sugar, tomato sauce, sesame oil, salt or fish sauce
Instructions:
- Step 1: Boneless and skinless chicken, wash and cut into small square pieces; Wash and remove seeds from green bell peppers, then cut them into small pieces; Peel and cut the onion into square pieces; Peel and cut the pineapple into square pieces.
- Step 2: First, marinate the chicken. Put the chicken in a bowl with 64g of cornstarch and mix well so that the chicken is evenly coated with the flour. Heat a pan on the stove with plenty of cooking oil. Once the oil is hot, add the chicken to fry. Remember to flip the chicken so it doesn't burn and cooks evenly on all sides.
- Step 3: Prepare the vegetables. Use the same pan used to fry the chicken earlier, but drain some of the oil, leaving just a little in the pan. Heat the pan and pour in the mixture of vegetables including onions, pineapple, and bell peppers, then stir evenly. Stir until the mixture is fragrant, then add vinegar, tomato sauce, and sesame oil, and stir for about 1 minute.
- Step 4: Add the fried chicken to the pan and stir evenly with the vegetables. Also, add a little salt to taste. Stir the chicken for a few minutes, then pour in the cornstarch mixture. You need to stir the pan constantly after pouring in the cornstarch to prevent clumping. When the sauce thickens, you can turn off the heat. The sweet and sour chicken stir-fry is now ready for you to enjoy.
13. Rotisserie Chicken
Rotisserie chicken is no longer an unfamiliar dish to everyone, but not everyone can make it at home. So how do you get a fragrant, delicious, and enticing rotisserie chicken without having to go to a restaurant to enjoy it?
Ingredients:
- 1 free-range chicken, about 1.5 kg
- Seasonings: Five-spice powder, cashew nut powder, sugar, honey, salt, garlic juice, cooking oil, cloves, and cinnamon.
Instructions:
- Step 1: Clean the chicken, leaving it whole. Then, boil a pot of water with a spoon of salt added, pour the boiling water over the chicken to firm up the meat. Peel and crush the garlic, then squeeze out the juice. Mix all the seasonings including: five-spice powder, cashew nut powder, sugar, honey, salt, cooking oil into the garlic juice and mix well. Apply the mixture all over the chicken, both inside the abdomen and under the wings. Put the cloves inside the chicken's abdomen (cloves will give the dish a special flavor). Then, let the chicken marinate in the spices for about 30 minutes. You should use skewers to hold the chicken's head and lower body tightly.
- Step 2: Roast the chicken: Preheat the oven to 200°C for about 10 minutes, then put the chicken in to roast. Usually, for young chicken, you only need to roast for about 30 minutes. For slightly older chicken, roast for about 40 minutes. To check if the chicken is cooked, you can use a skewer or a small pointed object to pierce the chicken's meat, when you don't see red juice flowing out, the chicken is cooked. During roasting, occasionally pour the remaining sauce over the chicken to prevent it from drying out and the dish will be tastier.
- If you don't have an oven, you can also roast it over a charcoal grill, but remember to adjust the charcoal to the appropriate temperature and rotate the chicken evenly for the desired dish. The cooking time for rotisserie chicken on charcoal will also be longer than using an oven.
14. Chicken Cooked in Winter
Winter meat is a familiar dish for many families in the North on Tet holiday as well as delicious weekend meals. Instead of using traditional pork, today let's try using chicken to make this winter dish.
The way to cook winter meat with chicken is extremely simple, not only innovating the traditional winter meat dish but also very nutritious, delicious, and not greasy.
Ingredients:
- Chicken: 700g (or ½ chicken, it's better to choose a cockerel for its firmness and better taste)
- Carrots, wood ear mushrooms, shiitake mushrooms
- Salt, spices, black pepper.
Instructions:
- Step 1: Buy the chicken, rub with salt, wash it clean, then remove excess fat from the meat, then chop the chicken into small pieces. Before chopping the chicken, you should put it in the refrigerator for a while to make the chicken slightly firm, so it won't break and look better. Housewives can also remove the bones to boil for broth and only use the meat to cook the winter meat.
- Step 2: Marinate the chicken with 1 tablespoon of fish sauce, 1 teaspoon of salt, and a little black pepper for 15 - 20 minutes. Black pepper is an indispensable ingredient because it enhances the aroma of the winter meat dish.
- Step 3: Put the chicken in a pan and sauté for about 10 minutes to absorb the spices, then add wood ear mushrooms and shiitake mushrooms, add a little black pepper and salt, sauté for about 5 minutes.
- Step 4: Clean and soak the wood ear mushrooms and shiitake mushrooms in water until they expand. Then, cut the stems off the wood ear mushrooms and slice them (according to preference, you can slice the wood ear mushrooms into small pieces for easy eating), leave the shiitake mushrooms whole. Peel and clean the carrots, trim into flowers.
- Step 5: Pour the prepared bone broth into the sautéed chicken pot, enough water to cook the chicken until tender. When the water boils, taste and season the broth to your liking. You can also add a little chicken feet or pork skin for easier wintering of the chicken.
- Step 6: When the chicken is cooked, remove it. You should prepare a bowl or mold with a few slices of carrot trimmed into flower shapes at the bottom of the bowl, sprinkle some black pepper for decoration, then scoop the chicken on top, let it cool, then wrap and store it in the refrigerator overnight. The meat will freeze again and be ready to eat the next day.
