Chicken hotpot with giang leaves - traditional Vietnamese
Learning to make the traditional chicken leaf Hotpot dish for family on special occasions will be great. This dish is simple and tastes good for most Vietnamese people, so don't be afraid to eat poorly!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Chicken 1 unit
River-leaf creeper 400 gram
Aubergine 2 fruit
Lemon grass 1 tree
Banana flower 250 gram
Minced Shallot 2 spoon
Green onion 2 tree
Rice noodles 500 gram
Spices 4 spoon
Ngò om 2 tree
Chili 3 fruit
When you buy a chicken back, you need to wash it with salt thoroughly before making. Next, you cut the chicken, put it into a drain basket. Prepare a stir-frying pan of a mixture of lemongrass, chili, shallots, chopped garlic and 2 tablespoons of cooking oil. When you smell the aroma, turn off the heat, add the chicken to the mixture, mix well with the chicken, you add 1 teaspoon of sugar, 1 teaspoon salt, 1 teaspoon seasoning seeds, 1 teaspoon pepper. Let chicken for 30 minutes to taste.
The other ingredients you buy are also washed and done as follows: - Eggplant peeled, sliced long into thick slices. - Scallions, chopped cilantro. - Thin banana chips, you should soak the banana juice with water mixed with lemon so that the corn will not turn black.
Continue to light the chicken pot, stir well for the chicken to hunt again. You put about 1.5 liters of cold water in a cooking pot over high heat. Seasoning to taste your family's taste. When you see the chicken is tender, add the cilantro into the pot and turn off the heat.