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Easy Braised Chicken with Vietnamese Coriander
Rate this recipeThis one is made for eating with rice. The chicken turns a glossy golden color and comes with the fragrance of Vietnamese coriander. So tasty!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
30 minutes
Servings
3
Level
Easy
Ingredients
Chicken
500 g
Vietnamese coriander (rau ram)
1 handful
Coconut
1 piece
Garlic
3 clove
Chilies
1 piece
Implementation Steps
01
- Wash the chicken and cut it into pieces.
- Wash the Vietnamese coriander, discard the stems and keep only the leaves.
- Finely mince the garlic and chilies.
- Wash the Vietnamese coriander, discard the stems and keep only the leaves.
- Finely mince the garlic and chilies.
02
- Marinate the chicken with 1 tablespoon of seasoning powder, 1/4 tablespoon of salt and the minced garlic for about 10 minutes.
03
- Heat a little oil in a pan. When it's hot, fry the chicken until it firms up.
- Add the coconut water and half of the Vietnamese coriander and season with 1 tablespoon of seasoning powder.
- Add the coconut water and half of the Vietnamese coriander and season with 1 tablespoon of seasoning powder.
04
- When the liquid has almost cooked off, add 1 tablespoon of fish sauce.
- Add the rest of the Vietnamese coriander and the minced chili, toss for another 3 minutes, then turn off the heat.
Your dish is done.
- Add the rest of the Vietnamese coriander and the minced chili, toss for another 3 minutes, then turn off the heat.
Your dish is done.
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Easy Braised Chicken with Vietnamese Coriander