Miến Gà Tươi (Fresh Chicken Glass Noodle Soup with Chicken Liver)
85% chuẩn vị · Vietnamese
A variation of Miến Gà that includes chicken liver for a richer flavor and texture, alongside tender chicken meat. The broth is still clear and aromatic.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Whole chicken1 kg
- Chicken liver200g
- Glass noodles (mung bean vermicelli)200g
- Ginger1 large piece
- Onion1 large
- Garlic4 cloves
- Fish sauce3 tbsp
- Saltto taste
- Black pepperto taste
- Water2.5 liters
- Scallions1 bunch
- Cilantro1 bunch
Các bước
- 1
Prepare the broth: Roast the whole chicken with halved onion and ginger until lightly browned. Boil the chicken in 2.5 liters of water with roasted aromatics for about 1-1.5 hours until tender. Skim off any impurities.
- 2
Remove the chicken from the broth. Once cool enough to handle, shred the meat. Strain the broth and season with fish sauce, salt, and pepper.
- 3
Clean the chicken liver and slice thinly. Blanch the liver slices in boiling water for 1-2 minutes until just cooked. Drain and set aside.
- 4
Soak the glass noodles in warm water according to package instructions until softened.
- 5
Blanch the soaked noodles briefly in boiling water, then drain.
- 6
To serve, place a portion of blanched noodles in each bowl. Top with shredded chicken and blanched chicken liver slices. Ladle the hot broth over.
- 7
Garnish with chopped scallions and cilantro.
