Bánh Ướt Lòng Gà Nước Dừa (Coconut Water Braised Giblets Rice Rolls)
80% chuẩn vị · Vietnamese
A creative twist on Bánh Ướt Lòng Gà, where the chicken giblets are braised in coconut water, adding a subtle sweetness and depth of flavor to the savory filling. This variation offers a richer, more complex taste profile.
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
- Rice flour200g
- Tapioca starch50g
- Water500ml
- Salt1 tsp
- Chicken liver150g
- Chicken gizzards150g
- Chicken hearts100g
- Shallots3
- Garlic4 cloves
- Fish sauce3 tbsp
- Sugar2 tsp
- Coconut water300ml
- Vegetable oil2 tbsp
- Thai basil1 bunch
- Red chili1
Các bước
- 1
Prepare the giblets: Clean and chop the liver, gizzards, and hearts into bite-sized pieces. Mince shallots and garlic.
- 2
Braise the giblets: Heat vegetable oil in a pot. Sauté minced shallots and garlic until fragrant. Add the giblets and stir-fry for 2 minutes. Add coconut water, fish sauce, sugar, and salt. Bring to a simmer, then cover and cook on low heat for 45-60 minutes, or until the giblets are very tender and the liquid has reduced to a thick sauce. Adjust seasoning.
- 3
Make the bánh ướt batter: Whisk together rice flour, tapioca starch, salt, and water until smooth. Let it rest for 15-20 minutes.
- 4
Steam the bánh ướt: Heat a non-stick pan or steamer. Lightly grease. Pour a thin layer of batter. Steam for 1-2 minutes. Carefully remove and brush with oil. Repeat.
- 5
Assemble the dish: Arrange the steamed bánh ướt on serving plates. Top generously with the coconut water-braised giblets. Garnish with fresh Thai basil leaves and thinly sliced red chili.
- 6
Serve immediately, optionally with a small amount of the reduced braising liquid.
