Top 20 Fantastic Chicken Dishes Most Loved

Ingredients:

• Prepare a 1.5 kg native chicken
• Five-spice powder: 1-2 packets
• Cashew powder: 2 teaspoons
• Sugar: 1 teaspoon
• Honey: 3 teaspoons
• Salt: 1 teaspoon
• Garlic juice: 3 teaspoons
• Cooking oil: 3 teaspoons
• Cloves and cinnamon.

Directions:

• Step 1: Clean the chicken, gut it, and leave it whole. Then, boil a pot of water with an added spoon of salt, pour the boiling water over the chicken to firm up the meat.
• Step 2: Peel the garlic, then crush and squeeze for juice. Pour all the spices including: five-spice powder, cashew powder, sugar, honey, salt, cooking oil into the garlic juice and mix well. Rub the mixture all over the chicken, both inside the cavity and under the wings.
• Step 3: Place the prepared cloves inside the chicken cavity (cloves will give the dish a special flavor). Then, let the chicken marinate for about 30 minutes. You should use skewers to hold the head and lower body of the chicken firmly.
• Step 4: Preheat the oven to 200°C for about 10 minutes then put the chicken in to roast. Typically, for young chicken, you only need to roast for about 30 minutes. Slightly older chicken will take about 40 minutes. To check if the chicken is cooked, you can use a toothpick or a sharp object to pierce the chicken, when no red juice comes 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 taste better. If you don't have an oven, you can also roast it on a charcoal stove, but remember to adjust the charcoal with the appropriate heat and turn it evenly for the desired dish, the time to make roast chicken on a charcoal stove will also be longer than using an oven.

Ingredients:

• 1 free-range chicken (or cockerel according to preference)
• 1.5 kg rock salt
• 5 grams ginger powder
• 1 teaspoon peppercorns
• 2 tablespoons cooking wine
• 3 cloves cloves
  
  

Directions:

• Step 1: The chicken should be free-range, as free-range chicken usually has a firm and tasty texture when roasted with salt. Clean the chicken, gut it, and skillfully remove the meat. Marinate the chicken with pounded ginger, 1 teaspoon peppercorns, 2 tablespoons cooking wine, and 3 cloves cloves. Mix well to allow the chicken to absorb the seasoning deeply. Marinate the chicken for about 30 minutes before processing.
• Step 2: While waiting for the chicken to marinate, let's roast the salt to dry and stick together. Place a pan on the stove, wait for the pan to heat up, then add this 1.5 kg of rock salt into the pan, stir evenly over a low heat until the salt dries out and turns slightly yellow.
• Step 3: Prepare a piece of silver paper spread on a tray. Spread the dried salt evenly on the silver paper. Prepare wax paper (the type of paper used for baking). You can also use banana leaves to wrap the chicken, giving the chicken a very sweet, fragrant, and rich flavor. Put the marinated chicken into the wax paper, wrap it evenly, then cover the chicken tightly with the salt spread on the silver paper. Wrap the chicken tightly with the outer silver paper.
• Step 4: Prepare the oven for baking the chicken. Preheat the oven to 200°C then put the chicken in the oven for about 30 minutes until the chicken is cooked.
• Step 5: Finally, after baking for the required time, take out the chicken and slice it to serve. Prepare some salt, pepper, lime, and chili and sprinkle finely chopped lime leaves on top, mix well and dip. It's delicious and perfect.

Ingredients:

• 1 female chicken weighing about 1.3kg.
• A handful of coriander, 4 stalks of spring onion, 1 white onion, 3 wood ear mushrooms.
• Cilantro, tomatoes 2 fruits, chili
• Pepper, salt, sugar, MSG, garlic, cooking oil, fish sauce, chili lime.
  

Directions:

• Step 1: Clean the chicken and let it dry, then gut it, using a sharp knife to pierce inside the chicken. Mix 1 tablespoon sugar, 1 teaspoon MSG, 2 teaspoons minced garlic, 1 teaspoon sesame oil evenly, marinate the chicken for 15 to 30 minutes.
• Step 2: Remove the stems from the coriander and slice thinly. Wash and cut the spring onions into 5cm pieces. Onions: Thinly slice horizontally. Garlic: Crush and peel, finely chop, fry until golden. Wood ear mushrooms after soaking in water, cut off the stems then slice thinly.
• Step 3: Mix together coriander, spring onions, onions, pepper, salt, sugar, MSG, minced garlic, then stuff everything into the chicken's cavity. Pour boiling water and steam the chicken for about 20 minutes.
• Step 4: After the chicken is tender, remove it and chop into bite-sized pieces.
• Step 5: Arrange the chicken on a plate and sprinkle with cilantro, tomatoes, and chili around. Serve with chili lime fish sauce.

Ingredients:

• Chicken meat: 400g – 500g
• Barona curry sauce: 1 pack, or you can use other types as well
• Sweet potatoes: 350g
• Potatoes: 150g
• Lemongrass: 3 stalks
• Dried garlic: 1 bulb
• Dried shallots: 1 bulb
• Lemongrass: 3 stalks
• Coconut milk: 100ml
• Cooking oil: 1 small bottle
• Prepare some basil and lime, chili for serving.

Directions:

• Step 1: Clean the chicken and chop it into small pieces, then rinse it again, and let it dry. Peel and cut off the outer skin of the lemongrass, trim off the old leaves, wash the white stem, cut it into long pieces about 5 – 7cm, and crush them. Peel the garlic, crush it, and finely chop it. Peel the dried shallots, crush them, and finely chop them. Wash the sweet potatoes and potatoes with water, peel them, and cut them into bite-sized pieces, then soak them in diluted saltwater (soak for about 10 minutes). Remove the potatoes from the water and drain completely.
• Step 2: Chop the chicken into small pieces and marinate with a pack of curry. Mix the meat with the sauce and marinate for about 30 minutes for the meat to absorb the flavors.
• Step 3: Heat a pan with enough cooking oil (not too much), when the oil is hot, add the sweet potatoes and potatoes to fry until the surface of the potatoes is crispy, then remove and place on a plate lined with oil-absorbing paper.
• Step 4: Heat a pot with 2 tablespoons of cooking oil, when the oil is hot, add crushed lemongrass, chopped shallots, and chopped garlic to stir-fry until fragrant and golden. Then, add the marinated chicken to the pan, stir-fry over high heat until the chicken is cooked and firm. Add about 800ml of water to the pot, cook over medium heat until the water boils. At this point, gently add the sweet potatoes and potatoes into the pot, stir gently, then cover and simmer for about 25 minutes until the potatoes and chicken are tender. Finally, add 100ml of coconut milk, stir well, season to taste, and turn off the heat.
• Step 5: Serve and enjoy. Keep the curry pot warm until serving. Ladle the curry into a large bowl, garnish with basil and lime, chili, and serve with rice, noodles, or crispy bread.

Ingredients:

• 1 kg chicken meat
• 500 ml fresh milk
• 3 tablespoons finely ground peanuts
• 70 grams rice flour
• 70 grams potato starch (or substitute with wheat flour)
• 1/2 teaspoon baking powder
• 1 teaspoon chicken bouillon powder
• 1/2 teaspoon black pepper
• 1 tablespoon rice wine
• 2 cloves minced garlic
• 6 tablespoons chili sauce
• 1/4 cup brown sugar
• 6 tablespoons tomato sauce
• 2 tablespoons rice wine
• 6 tablespoons honey
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1 tablespoon cooking oil
• 1 tablespoon soy sauce
  
  

Directions:

• Step 1: For making fried chicken with sweet and sour sauce, I usually use industrial chicken, choosing thigh and wing meat. Rub salt on the chicken meat, wash it, remove any remaining feathers, drain, and then cut it into bite-sized pieces. Then, soak the chicken in 500 ml of fresh milk for about 20 minutes.
• Step 2: After the chicken has been soaked in fresh milk for enough time, take it out, wash it with water, and then drain it. Marinate the chicken with 1 teaspoon of chicken bouillon powder, 1/2 teaspoon of black pepper, 1 tablespoon of rice wine, 2 minced cloves of garlic, mix well to let the chicken absorb the spices. Marinate the chicken for about 30 minutes before cooking to let the chicken absorb the spices.
• Step 3: Next, mix all the ingredients for the chicken coating, including 70 grams of rice flour, 70 grams of potato starch (or substitute with wheat flour), 1/2 teaspoon of baking powder. Mix well to blend the flour, then mix this coating mixture with the chicken marinated with spices in step 3, shake well to coat the chicken evenly with the coating.
• Step 4: Prepare a deep pan (or a small pot) that will help us save cooking oil. When the pan (or pot) is hot, pour cooking oil into it (the amount of oil should be sufficient to fry the chicken completely immersed in oil. When the oil is hot enough, add the chicken pieces from step 3, fry over medium heat, occasionally use chopsticks to turn them evenly until the chicken pieces are golden and crispy. Fry until the chicken pieces are golden and crispy, then remove the chicken to a separate plate.
• Step 5: Prepare a pan, place it on the stove. Heat the pan, the chicken sauce mixture includes: 6 tablespoons chili sauce, 1/4 cup brown sugar, 6 tablespoons tomato sauce, 2 tablespoons rice wine, 6 tablespoons honey, 2 tablespoons minced shallots, 1 tablespoon minced garlic, 1 tablespoon cooking oil, 1 tablespoon soy sauce, put them in a bowl, mix well. When the pan is hot, pour 2 tablespoons of cooking oil into it. When the oil is hot, pour the chicken sauce mixture into the pan, simmer over low heat, stir well until the mixture thickens.

Ingredients:

• 1 old chicken
• 1 carrot
• Shiitake mushrooms, wood ear mushrooms, dried shallots, black pepper
• Seasonings: soup powder, fish sauce, cooking oil

Directions:

• Step 1: Use chicken for meat and keep the giblets separate for processing into other dishes. Rub salt or apply the steps to remove the odor of the chicken in how to cook delicious chicken soup, then cut into bite-sized pieces or remove bones if desired. Marinate the chicken with the following seasonings: 1 tablespoon fish sauce, 1 tablespoon chicken bouillon powder, 1 tablespoon black pepper, and half a tablespoon of MSG. While marinating the chicken for 30 minutes, prepare the remaining ingredients. Soak wood ear mushrooms and shiitake mushrooms in hot water to swell, then remove the stems, wash clean. Slice wood ear mushrooms into thin strips or squares as desired. Peel the carrot, slice it round or carve flowers. Peel dried shallots, crush and finely chop.
• Step 2: Heat the pan, add a little cooking oil and sauté the finely chopped dried shallots, then add shiitake mushrooms and wood ear mushrooms and stir-fry quickly with 1 tablespoon of soup powder for flavor absorption and cooking. Be careful not to sauté the mushrooms too much as they will become tough and shrink. Next is to stir-fry the chicken meat. If the chicken is fatty and has a lot of fat, you can render the chicken fat instead of cooking oil, then add the marinated chicken to stir-fry. Add 1 tablespoon of fish sauce. Stir well for about 5 minutes until the chicken is firm, then add water and bring to a boil. The amount of water should cover the amount of meat or a little more. This is quite important because if there is too little or too much water, the braised meat dish will not be beautiful and will be unbalanced in terms of meat and gelatinous broth.
• Step 3: Now you proceed to simmer the chicken with a pressure cooker or electric rice cooker. If it is an old chicken (a type of chicken that has laid many clutches), the meat is firm, then you should simmer for about 2 to 3 hours with a pressure cooker for the chicken meat to be tender, giving it a rich, fragrant, delicious taste. While simmering the chicken, occasionally use a spoon to skim off any dirty foam that floats on top if any. 10 minutes before turning off the heat, add the sautéed shiitake mushrooms and wood ear mushrooms from the previous step to the pot. Season to taste if it's delicious or not. Note that braised meat dishes usually have a lighter taste than normal dishes to ensure freshness, ease of eating, and as a condition for the meat to freeze easier.
• Step 4: When the simmering time is up, turn off the heat to let it cool down, then evenly arrange the wood ear mushrooms around the bowl. Place the mushroom side facing outwards for aesthetics, then scoop the chicken meat and broth in. Wrap it tightly with food wrap and store it in the refrigerator for 3 to 4 hours until the chicken meat is firm.

Ingredients:

• 400g industrial chicken wings
• 2 cloves dried garlic
• 2 tablespoons good fish sauce
• 2 tablespoons sugar
• 2 chillies
• Additional side vegetables: 1 cucumber, 2 tomatoes, 1 small lettuce, 1 bunch of small herbs.

Directions:

• Step 1: Preparing the chicken wings. Wash the chicken wings with water, squeeze some salt once (or wash with diluted salt water) to clean and remove the odor, then rinse with water and drain. Place the chicken wings in a steaming basket, steam for about 5 - 7 minutes until the chicken wings are almost cooked, then remove and let cool. Doing this will partially cook the chicken wings, saving you a lot of time when frying. If frying raw chicken wings, it will take a long time, and you may encounter the problem of the outside of the chicken wings being burnt but the inside is not fully cooked.
• Step 2: Peel the garlic, crush, and finely chop. Wash the chillies, remove the stems and seeds, and finely chop. Wash the lettuce and herbs, pick the roots, wash, and drain. Wash the cucumber and tomatoes, slice thinly.
• Step 3: Heat a pan with enough cooking oil to fry the chicken wings (you can deep-fry or just enough to save oil). When the oil is hot, reduce the heat to low and add the chicken wings to fry until the skin is crispy and golden brown. At this point, remove the chicken wings to a plate lined with absorbent paper, if the chicken wings retain too much oil when eaten, they will quickly become greasy.
• Step 4: Prepare the sauce by mixing sugar and fish sauce in a bowl, stir well. The amount of sugar and fish sauce can be adjusted to taste, the standard ratio is 1:1 (1 tablespoon fish sauce - 1 tablespoon sugar). Sauté the garlic with a little cooking oil until fragrant, then reduce the heat and pour the fish sauce mixture into the pan. Then, add the fried chicken wings and toss well for the sauce to coat evenly. Hold the pan handle and shake it back and forth, toss well until the dish thickens and turns into a glossy yellow color, then turn off the heat.
• Step 5: Arrange the chicken wings on a plate, pour the remaining sauce over the top, arrange the raw vegetables on a plate to eat with. Or you can arrange the raw vegetables, cucumber, and tomatoes on the edge of a large plate, then arrange the chicken wings and sauce on top, garnish with a few sprigs of herbs for a perfect dish.

Ingredients:

• 1 native chicken, choose young or not too old
• Salt crystals
• Cilantro
• Lime leaves
• Banana leaves

Directions:

• Step 1: If you have time, it's best to buy a chicken and process it yourself, the dish will be much better. But if you don't have time, you can also buy ready-made chicken from the market or supermarket, there are many choices now. Then you rub salt to clean it and let it drain.
• Step 2: To make the salted egg steamed chicken delicious, you should not cut the abdomen, just slit it slightly so the chicken will retain its sweetness when steamed, making the dish tastier and more attractive.
• Step 3: Clean the cilantro, lime leaves, and banana leaves thoroughly (be gentle with banana leaves to avoid tearing them).
• Step 4: Next, you prepare the steamer (if you use a steamer, the salted egg steamed chicken will be much better). Then you lay a layer of banana leaves on top of the salt, to prevent the chicken from touching the salt directly. After that, place the chicken in the middle, surrounded by cilantro and lime leaves. Use the remaining banana leaves to cover the chicken tightly. Steam until cooked, then take out the chicken and enjoy.

Ingredients:

• Native chicken meat: 300gr
• Carrot: 1
• Banana blossom: 1
• Onion: 1
• Minced garlic: 2 – 3 cloves
• Minced chili: 1 – 2
• Lime: 1
• Roasted peanuts: 1 small cup
• Seasonings: sugar, pepper, broth powder, seasoning powder, salt, fish sauce.
• Accompanying vegetables: herbs, coriander, basil.

Directions:

• Step 1: Peel off the outer layers of the banana blossom, then wash it thoroughly. Next, use a knife to slice the banana blossom horizontally into thin slices. To prevent the banana blossom from turning brown, immediately soak it in cold water with lime juice and a pinch of salt after slicing. After soaking for about 10 – 15 minutes, remove the banana blossom and rinse it again with cold water to remove all the sap, then drain. If you don't have lime juice, you can soak it with vinegar to remove the sap of the banana blossom. Clean the carrot, peel it, and cut it into thin strips. Peel and wash the onion, then cut it into crescent shapes. Wash the accompanying vegetables, cut them into bite-sized pieces. Clean the chicken meat, boil it until cooked, then shred it into small pieces, marinate with a little salt, pepper, seasoning powder, and broth powder for 20 – 25 minutes.
• Step 2: In a bowl, add the following ingredients in the following ratio: 1 tablespoon lime juice – 1.5 tablespoons fish sauce – 1/2 tablespoon sugar – 1/4 teaspoon seasoning powder – 1 teaspoon minced garlic, minced chili. Then, mix the mixture well.
• Step 3: After preparing the mixed sauce, add all the ingredients including banana blossom, chicken meat, carrot, onion to the bowl and mix well. When the ingredients are mixed together, slowly pour the prepared sauce and mix well until the ingredients absorb the seasoning to taste, then stop. Finally, to make the banana blossom chicken salad more attractive, don't forget to add accompanying vegetables and crushed roasted peanuts on top.

Ingredients:

• 1/2 chicken or 0.5kg
  
• 1 large ginger bulb
• Sugar, fish sauce, seasoning powder, minced garlic, chili, pepper.

Directions:

• Step 1: Wash the chicken thoroughly, cut it into small square pieces
• Step 2: Cut the ginger in half, use one part to crush and marinate the chicken, and slice the other part into strips for cooking, crush the purple onion
• Step 3: Continue following the instructions for making ginger braised chicken. Marinate the chicken with 1 teaspoon of seasoning powder, ½ teaspoon of sugar, 1 teaspoon of soy sauce, crushed ginger and onion, marinate for about 15-20 minutes to let the chicken absorb the seasoning for a more delicious dish.
• Step 4: After marinating the chicken for enough time, stir-fry it until the chicken is half-cooked with a little cooking oil and fragrant dried onion, add some water to cover the surface and the sliced ginger to stew the chicken until tender, keep the heat low
• Step 5: When the broth in the pot starts to thicken and become sticky, the chicken is tender, adjust the seasoning to taste again, if you like it spicy, you can add chili. When serving, sprinkle some coriander for fragrance. Invite your family to enjoy this delicious dish every day.

Ingredients:

• 2 pieces chicken thighs
• 60g unsalted butter
• 30ml olive oil
• Flour
• Coriander
• Salt, pepper
• 3 tablespoons lime juice
• 2 tablespoons orange juice
• 2 tablespoons sugar
  
• ½ teaspoon salt
• 150ml chicken broth

Directions:

• Step 1: Rinse the chicken thighs with diluted salt water to clean, then remove all the skin and bones. Keep the meat intact into a piece. Marinate the meat with pepper and then roll the meat in flour to evenly coat. Remove excess flour from the meat to prevent burning when frying. Wash the coriander, chop finely
• Step 2: Heat a pan, add 30g of butter and olive oil. - When the butter is melted, add the chicken to fry, flip both sides until the chicken is cooked and golden brown, then remove from the pan
• Step 3: Put the ingredients for the lime sauce in the pan, cook for 5 minutes then add the chicken, simmer over low heat for about 5-7 minutes so that the chicken absorbs the sauce, creating a uniquely delicious dish
• Step 4: Remove the chicken, add butter to the sauce and cook for a while until it thickens, stir for about 1 minute, add coriander and then turn off the heat
• Step 5: Cut the chicken into bite-sized pieces, arrange on a plate, drizzle the sauce on top.

Ingredients:

• Chicken thigh: 2 pieces
• Fresh coconut: 1 fruit
• Dried shallots: 1 bulb
• Dried garlic: ½ bulb
• Honey: 2 tablespoons
• White wine: 1 tablespoon
• Soy sauce: 1 tablespoon
• Other spices: seasoning powder, salt, pepper, cooking oil…

Directions:

• Step 1: Rinse the chicken thighs, remove all the feathers, then wash thoroughly, squeeze with a little salt to remove the odor, wash again with water and drain or pat dry. Divide the chicken thigh into 2 pieces, so with 2 thighs, you will get 4 pieces. For rotisserie dishes, you have to cut the chicken meat into large pieces like that, use a sharp knife to scratch a few lines on the skin to make the chicken thigh look attractive and quickly absorb the seasoning
• Step 2: Peel and crush the dried shallots, chop finely the dried garlic
• Step 3: Put the chicken thighs in a bowl, marinate the chicken with a little salt, seasoning powder, soy sauce, pepper, and finely chopped shallots and garlic. Mix well so that the chicken is wet with spices, then marinate for at least 30 minutes or overnight in the refrigerator for better flavor absorption
• Step 4: Heat a deep pan on the stove with a little cooking oil, just about 2 tablespoons to fry the chicken. When the oil is hot, add the chicken to fry, turn both sides until the chicken is slightly golden brown. Frying time is from 15 - 20 minutes
• Step 5: When the chicken is evenly golden brown, pour fresh coconut water directly into the pan so that the amount of coconut water covers the chicken thighs. Then, add honey to the pan, stir well and cover, simmer until boiling then reduce the heat to low. While cooking, occasionally open the lid, turn the chicken pieces for the chicken to absorb the seasoning and have an attractive color. Simmer until the sauce thickens, then season with salt and sugar to taste, then turn off the heat
• Step 6: Remove the rotisserie chicken to a plate, serve with hot rice, sticky rice, or bread along with a little chili sauce.

Ingredients:

• Korean chili powder: 1/2 rice bowl
• Korean chili paste: 2 tablespoons
• Soy sauce: 1 tablespoon
• Cooking oil: 2 tablespoons
• Rice syrup: 1/3 rice bowl
• Garlic: 6 cloves
• Ginger: 1 stalk
• Spring onion: 2 stalks
• Cheese: 3 grams
• Chicken thigh with ample meat: 1 kg

Directions:

• Step 1: Cut the cheese into small pieces, the smaller the better. Alternatively, if you have a vegetable cutter at home, use it to shred the cheese into small strands, which will save you a lot of time to melt the cheese. Peel and clean the garlic and ginger. Then, rinse the spring onions, cut into short sections. After buying the chicken, use ginger or salt to grind, rub around to effectively remove the odor. After about 5 minutes, wash the chicken again with water, drain, then use a knife to remove all the bones and slice into bite-sized pieces
• Step 2: In a large bowl, mix 1/2 bowl of Korean chili powder, 2 tablespoons of Korean chili paste, 2 tablespoons of cooking oil, 1 tablespoon of soy sauce, 1/3 bowl of rice syrup, and all the ginger, garlic, and a little ground pepper from step 1. Then, use chopsticks to stir well so that all the ingredients are evenly mixed. Put all the prepared chicken into the bowl with the sauce. Then, use chopsticks to mix well to ensure that every piece of chicken is evenly covered with sauce. The minimum marinating time for chicken is about 10 minutes. If possible, leave it overnight. The longer the chicken is marinated, the more flavorful and delicious it will be
• Step 3: Transfer the marinated chicken to a large pan. Then, put it on the stove, turn on the heat, and use chopsticks to stir well until the chicken pieces firm up (when eaten, they won't be mushy). At this point, add 1 tablespoon of clean water to the pan to continue cooking the chicken. Cover the pan and continue cooking the chicken over high heat. When the liquid in the pan starts to boil vigorously, reduce the heat to low and continue cooking for about 10 - 15 more minutes to let the chicken absorb enough flavor. Next, sprinkle the finely chopped cheese on top of the pan of chicken being cooked, then cover the lid and continue cooking for another 8 - 10 minutes over low heat until the cheese melts evenly. Finally, sprinkle spring onion on top of the spicy cheese chicken dish and turn off the heat.

Ingredients:

• 5-6 chicken thighs
• 4 cloves garlic
• 1 small piece of ginger
• 2 tablespoons soy sauce
• 2 tablespoons pineapple juice
• 1 tablespoon brown sugar
• 3 teaspoons rice wine (optional)
• 1 teaspoon sesame oil
• Toasted sesame seeds

Directions:

• Step 1: Rinse the chicken thighs, drain, and remove the skin.
• Step 2: Place the chicken thighs in a pan, no need to add cooking oil.
• Step 3: Peel and finely chop the garlic and ginger.
• Step 4: Mix soy sauce, brown sugar, rice wine, sesame oil, garlic, ginger, and pineapple juice in a separate bowl, stir well.
• Step 5: Pour the sauce mixture prepared in step 4 over the chicken thighs in the pan.
• Step 6: Cover the pan with aluminum foil, turn on medium heat, simmer for about 8 minutes, then turn to low heat.
• Step 7: Occasionally flip the chicken thighs to ensure even cooking.
• Step 8: Cook until the sauce thickens, and the chicken is golden brown.
• Step 9: Sprinkle toasted sesame seeds over the surface of the chicken thighs. Transfer to a plate and serve hot.

Ingredients:

• 1.2kg chicken meat
• 250g galangal leaves
• 2 stalks lemongrass
• rice paddy herb
• sawtooth coriander
• 1/2 onion
• 300g water spinach
• shredded banana blossom
• minced garlic
• minced lemongrass
• minced chili
• garlic-infused oil
• cooking oil
• fish sauce
• salt
• sugar
• chicken broth powder
• MSG

Directions:

• Step 1: Firstly, to clean the chicken, rub salt on the chicken skin, then rinse and drain. Salt not only helps clean the chicken but also enhances its flavor. After rinsing, you can cut the chicken into bite-sized pieces
• Step 2: Marinate the chicken with 1 tablespoon of salt, 1 teaspoon of sugar, 1 teaspoon of chicken broth powder, 1 teaspoon of MSG, mix well to allow the seasoning to infuse into the chicken. Marinate for about 20 minutes
• Step 3: Bruise the lemongrass stalks, slice the onion
• Step 4: Heat a pan, add minced garlic, minced lemongrass, and minced chili, stir-fry until fragrant and golden, then add the marinated chicken along with bruised lemongrass stalks and stir well. We should gently toss to allow the chicken to absorb the seasoning better and become firmer. Stir-fry for about 2-3 minutes
• Step 5: The final step is making the hotpot broth. Boil about 2 liters of water in a pot. When the water boils, add the chicken and lemongrass stalks first
• Step 6: When the chicken is almost cooked, add the galangal leaves. Nau.vn has a small tip for you to make the galangal leaves bring out their natural sour taste in the hotpot without being bitter, that is, before putting the galangal leaves in the pot, you should gently crush them
• Step 7: Season the hotpot with 1 tablespoon of salt, 2 tablespoons of sugar, 1 tablespoon of MSG, 3 tablespoons of fish sauce
• Step 8: By now, the hotpot is almost ready, you just need to add the remaining vegetables and seasonings, including: sliced onion, rice paddy herb, sawtooth coriander, chili slices, and don't forget garlic-infused oil which will make your hotpot smell very enticing.

Ingredients:

• 300g chicken meat
• 10 pieces fermented bean curd
• 10ml fermented bean curd liquid
• 15ml red wine
• 5ml honey
• 2 teaspoons oyster sauce
• 2 teaspoons purple onion
• 2 teaspoons minced ginger

Directions:

• Step 1: Remove chicken bones from chicken meat. Grind fermented bean curd and mix with oyster sauce, fermented bean curd liquid, red wine, honey to make marinade
• Step 2: Pour marinade over chicken meat, leave some for later marinating. Tie the chicken tightly. If not used to using strings, you can wrap the chicken in aluminum foil. Put the chicken in a large food-grade nylon bag, then pour the remaining marinade, onion, and ginger in. Put the chicken in the refrigerator freezer compartment overnight
• Step 3: Prepare the oven and baking tray, line the bottom with aluminum foil. Bake the chicken at 200 degrees Celsius for 30 - 40 minutes. After baking, remove the chicken and cut into bite-sized pieces!
• Step 4: Grilled chicken with fermented bean curd is rich and fragrant, the chicken meat is firm, soaked in rich seasoning, with a strong and warm fermented bean curd flavor. Suitable as a main dish for cold days or family gatherings!

Ingredients:

• 1 chicken (about 1kg)
• 1 cup finely chopped scallions
• 50g young ginger, finely chopped
• 1 tablespoon minced garlic
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil

Directions:

• Step 1: Clean the chicken, marinate with about 2 teaspoons of salt + 1 tablespoon of white wine, marinate from the inside out for the chicken to absorb, then let the chicken sit overnight.
• Step 2: After marinating overnight, steam the chicken for about 30 minutes until cooked, then transfer the chicken to a plate, pour the steaming liquid into a bowl (because when steaming the chicken, there will be some liquid coming out, we will use this steaming liquid as sauce), brush the chicken skin with a layer of sesame oil to make it shiny and not dry.
• Step 3: When the chicken cools, chop it into pieces and arrange on a plate, sprinkle finely chopped scallions and minced ginger on top, use 3-4 tablespoons of hot oil to fry the ginger and scallions until fragrant, then add 1 tablespoon of sesame oil to a pan and heat it up, add minced garlic and fry until fragrant.
• Step 4: Bring the steaming liquid to a boil, season with oyster sauce and a little sugar, if it's bland add a little salt, dissolve some cornstarch in water, add it to make a sauce, then pour the sauce over the chicken. That's it, the dish is finished. When eating, lightly mix the chicken with the sauce and enjoy together with the scallion oil and ginger.

Ingredients:

• 500g free-range chicken
• 1 set of young chicken eggs
• 300g sour bamboo shoots
• Scallions, cilantro
• Chili peppers
• Seasonings: Fish sauce, seasoning powder, ginger, lemongrass.

Directions:

• Step 1: Choose free-range chicken for better taste, as industrial chicken may not be as tasty when cooked. Choose chicken thighs or breasts, wash them clean, rub with salt, chop into bite-sized pieces, marinate with fish sauce, seasoning powder, ginger, and lemongrass to let the meat absorb for 20 minutes.
• Step 2: Rinse the sour bamboo shoots with water to reduce sourness, if you want to reduce sourness further, you can simmer them in boiling water to reduce sourness and remove toxins. Cut the bamboo shoots into small, thin slices, not too large to ensure they are tasty and attractive.
• Step 3: Heat oil in a pan, add the bamboo shoots and stir-fry, season with a little fish sauce and seasoning powder, stir-fry the bamboo shoots thoroughly, stir-fry until the bamboo shoots are firm. Bamboo shoots absorb a lot of oil, so you should adjust the amount of oil according to the amount of bamboo shoots, do not add too much oil as it will make the oil float on the surface of the soup, which will create a greasy feeling.
• Step 4: For the chicken, after marinating, add it to the pan, along with the young chicken eggs, stir-fry the chicken evenly with the seasonings, when the chicken is almost cooked, add the stir-fried bamboo shoots. Stir-fry for about 5 minutes to let the chicken and bamboo shoots absorb the seasonings together, then add about 2 bowls of hot water for soup.
• Step 5: Bring the pot of chicken and bamboo shoots to a boil, skim off any foam if necessary, then reduce the heat to simmer for about 5 to 10 minutes, adjust the seasoning to taste. Turn off the heat, add chopped scallions, cilantro, and sliced chili peppers, then the dish is ready to serve.

Ingredients:

• 1 free-range chicken, about 1.3 kg
• 1 piece of ginger
• 30 ml rice wine
• Sesame oil
• Seasonings: Salt, sugar, seasoning powder

Directions:

• Step 1: Wash the chicken thoroughly and pat dry. Rinse the ginger, slice it. Wash the scallions, cut the white part separately. Peel the garlic, mince it.
• Step 2: Stuff the white part of the scallions and ginger into the chicken's cavity. Mix 6 tablespoons of sesame oil with 1 tablespoon of sugar and minced garlic
• Step 3: Then, evenly spread the sesame oil mixture all over the chicken, marinate for about 30 minutes for the flavors to infuse. After marinating, place the chicken in the microwave oven and microwave for 2 minutes to tighten the chicken skin, then steam the chicken for about 30 minutes until cooked.
• Step 4: The chicken is tender, absorbs the sesame oil flavor well, and tastes delicious.

Ingredients:

• 2 chicken thighs
• 2 green chilies, sliced
• A few cloves, dried chilies
• 1 bamboo shoot, 1 small ginger
• Seasonings: 3 tablespoons sesame oil, 1/2 teaspoon sugar, seasoning powder, white peppercorns, oil.

Directions:

• Step 1: Choose industrially-raised chicken thighs, as they are sold separately and are very tender and delicious. Use 2 chicken thighs for braising. Wash the chicken thighs thoroughly, cut them into small pieces. Peel the bamboo shoot, cut it into long pieces, put them in a boiling pot, wait for the bamboo shoots to boil for about 5 minutes then pour them into a sieve, rinse them with cold water (this method will help the bamboo shoots not be bitter and remove the toxins from the bamboo shoots).
• Step 2: Heat a pan, wait until the pan is hot, then add a little oil to the pan and spread it evenly over the pan. Then, add dried chilies, cloves, and sliced ​​ginger, stir evenly, then add the chicken to stir quickly so that the chicken becomes firm (note to stir-fry over high heat so that the chicken does not release water). Add 1 tablespoon of sesame oil and stir evenly
• Step 3: Add the bamboo shoots, continue to stir evenly. Add 2 tablespoons of sesame oil and 1 bowl of boiling water, stir again, wait for the mixture to boil, then we turn the heat down, braise for about 15 minutes until the bamboo shoots and chicken absorb the seasoning evenly
• Step 4: Braise until the sauce is almost dry, leaving only a thick and dense layer of sauce, then add sliced green chilies. Add 1/2 teaspoon of sugar, 1 teaspoon of white peppercorns, 1 teaspoon of seasoning powder, 1 tablespoon of sesame oil, stir evenly for about 1 minute. At this point, we adjust the seasoning to taste and sprinkle finely chopped scallions, and the dish is ready.