Lẩu Gà Ớt Hiểm with Coconut Milk
60% chuẩn vị · Vietnamese Fusion
A creative twist on the traditional Lẩu Gà Ớt Hiểm, incorporating creamy coconut milk into the broth for a richer, slightly sweeter, and less intensely spicy flavor profile, balanced by the heat of bird's eye chilies.
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-in1 kg
- Bird's eye chilies5-7
- Lemongrass stalks2
- Ginger1 small piece
- Garlic4 cloves
- Coconut milk (full fat)400 ml
- Chicken broth1 liter
- Fish sauce3 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Assorted mushrooms200g
- Vegetables (napa cabbage, broccoli, carrots)Assorted
- Rice noodles250g
- Fresh cilantro, for garnishsmall bunch
Các bước
- 1
Cut chicken thighs into large pieces. Bruise and chop lemongrass. Mince ginger and garlic.
- 2
In a pot, sauté ginger, garlic, and lemongrass until fragrant. Add chicken pieces and brown lightly.
- 3
Pour in chicken broth and bring to a simmer. Add bird's eye chilies.
- 4
Stir in coconut milk, fish sauce, and sugar. Simmer gently for 20 minutes, ensuring it doesn't boil vigorously.
- 5
Season with salt and pepper to taste. Adjust fish sauce and sugar.
- 6
Prepare mushrooms and vegetables. Cook rice noodles separately.
- 7
Serve the hot pot with the creamy broth, chicken, vegetables, mushrooms, and noodles. Garnish with fresh cilantro.
