Cơm Âm Phủ with Lemongrass Chicken & Pickled Vegetables
80% chuẩn vị · Vietnamese Fusion
A creative twist on Cơm Âm Phủ, this version features fragrant lemongrass-marinated chicken and a vibrant medley of quick-pickled vegetables for a refreshing contrast.
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
- Jasmine rice3 cups
- Chicken thighs1.5 lbs
- Lemongrass, finely chopped3 stalks
- Garlic, minced4 cloves
- Fish sauce3 tbsp
- Honey1 tbsp
- Turmeric powder1 tsp
- Daikon radish, julienned1 cup
- Carrots, julienned1 cup
- Rice vinegar1/2 cup
- Sugar2 tbsp
- Cucumber, thinly sliced1/2
- Toasted peanuts, chopped1/4 cup
- Cilantro, chopped1/4 cup
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Cook jasmine rice. Stir in turmeric powder while cooking for a yellow hue.
- 2
Marinate chicken thighs with chopped lemongrass, minced garlic, 2 tbsp fish sauce, honey, salt, and pepper for at least 30 minutes.
- 3
Grill or pan-fry the marinated chicken until cooked through. Let rest and slice into bite-sized pieces.
- 4
Prepare quick-pickled vegetables: combine daikon radish and carrots in a bowl. In a separate bowl, whisk together rice vinegar, 2 tbsp sugar, and 1 tbsp water until dissolved. Pour over vegetables and let sit for at least 20 minutes.
- 5
To assemble: mound the turmeric rice in a serving bowl. Top with grilled lemongrass chicken, drained pickled vegetables, sliced cucumber, and chopped cilantro. Sprinkle with toasted peanuts. Drizzle with remaining fish sauce if desired.
