Gà Hầm Thuốc Bắc (Traditional Northern Vietnamese Herbal Chicken Stew)
Món truyền thống · Vietnamese
A deeply nourishing and aromatic chicken stew simmered with a blend of traditional Chinese medicinal herbs, creating a rich, savory broth and tender chicken. This is the classic, authentic preparation.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Whole chicken or chicken pieces (bone-in)1.5 kg
- Dried goji berries30 g
- Dried jujubes (red dates)30 g
- Astragalus root slices20 g
- Angelica sinensis (dang gui) slices10 g
- Ginseng root (optional, small piece)1 piece
- Ginger, sliced50 g
- Scallions, cut into sections50 g
- Water2 liters
- Saltto taste
- Black pepperto taste
Các bước
- 1
Rinse the chicken thoroughly and blanch it in boiling water for 2-3 minutes to remove impurities. Drain and rinse under cold water.
- 2
Prepare the herbal packet: Rinse all dried herbs (goji berries, jujubes, astragalus, angelica sinensis, ginseng if using) under cold water. You can place them in a cheesecloth bag or add them directly to the pot.
- 3
In a large pot, combine the blanched chicken, prepared herbs, sliced ginger, and scallion sections.
- 4
Add 2 liters of water, ensuring the chicken is fully submerged. Bring to a boil over high heat.
- 5
Once boiling, reduce the heat to low, cover the pot, and simmer gently for at least 1.5 to 2 hours, or until the chicken is very tender.
- 6
Skim off any foam or excess fat that rises to the surface during simmering.
- 7
Season the stew with salt and black pepper to taste. Stir gently.
- 8
Serve hot in bowls, ensuring each serving has chicken pieces and a good amount of broth with herbs.
