Lẩu Gà Lá É Nấm (Mushroom-Forward Vietnamese Chicken Hot Pot)
85% chuẩn vị · Vietnamese
A flavorful variation of Lẩu Gà Lá É that emphasizes a variety of mushrooms, adding depth and earthy notes to the classic chicken and perilla leaf broth. This version is ideal for mushroom lovers.
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
- Chicken thighs, bone-in, cut into pieces1 kg
- Lá é (Vietnamese perilla leaves)1.5 large bunches
- Assorted mushrooms (shiitake, oyster, king oyster, enoki)500g
- Lemongrass, bruised and cut into sections3 stalks
- Ginger, sliced1 inch piece
- Garlic, smashed4 cloves
- Shallots, sliced2
- Bird's eye chilies, whole3-5
- Fish sauce4 tbsp
- Salt1 tsp
- Black pepper1 tsp
- Water1.8 liters
- Tofu, firm, cut into cubes150g
Các bước
- 1
Marinate chicken with salt, pepper, and 2 tbsp fish sauce.
- 2
In a large pot, combine chicken, bruised lemongrass, sliced ginger, smashed garlic, sliced shallots, and chilies. Add water.
- 3
Bring to a boil, then simmer for 30 minutes, skimming foam.
- 4
Strain the broth, return to pot. Add remaining 2 tbsp fish sauce, salt, and pepper. Bring back to a simmer.
- 5
Add all assorted mushrooms and tofu to the broth. Cook for 10 minutes until mushrooms are tender.
- 6
Add lá é leaves just before serving, allowing them to wilt slightly. Serve hot with the broth and ingredients.
