Gà Kho Sả Ớt Tắc (Lemongrass Chili Chicken with Kumquat)
75% chuẩn vị · Vietnamese
A creative twist on the traditional Gà Kho Sả Ớt, this version incorporates the bright, tangy flavor of kumquats (tắc) to balance the richness of the braised chicken, adding a unique citrusy note.
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
- Chicken thighs, bone-in, cut into pieces1 kg
- Lemongrass, finely chopped3 stalks
- Garlic, minced3 cloves
- Shallots, minced1
- Bird's eye chilies, sliced1-2
- Kumquats (tắc), halved1/2 cup
- Fish sauce4 tbsp
- Sugar1.5 tbsp
- Soy sauce1 tbsp
- Vegetable oil2 tbsp
- Water1/3 cup
- Saltto taste
- Black pepperto taste
- Mint leaves, for garnisha few
Các bước
- 1
Cut chicken into pieces. Marinate with 2 tbsp fish sauce, 1 tbsp sugar, minced garlic, minced shallots, and black pepper for 20 minutes.
- 2
Heat oil in a pot over medium-high heat. Sauté chopped lemongrass until fragrant.
- 3
Add chicken pieces and sear until browned.
- 4
Add remaining fish sauce, sugar, soy sauce, sliced chilies, water, and halved kumquats. Stir well.
- 5
Bring to a boil, then reduce heat, cover, and simmer for 30-35 minutes, or until chicken is tender and sauce has reduced.
- 6
Adjust seasoning with salt, pepper, or sugar as needed. The kumquats should soften and release their juice.
- 7
Serve hot, garnished with fresh mint leaves.
