Gà Nướng Cơm Lam (Grilled Chicken with Bamboo Sticky Rice)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring marinated grilled chicken cooked inside bamboo tubes alongside fragrant sticky rice. The bamboo imparts a subtle smoky flavor and aroma to both the chicken and the rice, creating a unique and delicious meal.
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 thighs1 kg
- Lemongrass stalks4 stalks
- Garlic cloves5 cloves
- Shallots2 shallots
- Fish sauce4 tbsp
- Honey2 tbsp
- Sesame oil1 tbsp
- Chili powder1 tsp
- Turmeric powder1/2 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Glutinous rice500g
- Coconut milk200ml
- Wateras needed
- Fresh bamboo tubes4 large
- Banana leaves4 large
- Cilantrofor garnish
Các bước
- 1
Prepare the bamboo tubes: Clean the bamboo tubes thoroughly. If using fresh bamboo, soak them in water for at least 2 hours to remove bitterness. Cut into desired lengths (approx. 20-25 cm).
- 2
Prepare the chicken: Cut chicken thighs into bite-sized pieces. Finely mince lemongrass, garlic, and shallots. In a bowl, combine chicken with minced lemongrass, garlic, shallots, fish sauce, honey, sesame oil, chili powder, turmeric powder, salt, and pepper. Marinate for at least 1 hour, or preferably overnight.
- 3
Prepare the sticky rice: Wash the glutinous rice until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain the rice well. In a bowl, mix the drained rice with coconut milk and a pinch of salt. Add enough water to just cover the rice.
- 4
Assemble the cơm lam: Line the inside of each bamboo tube with banana leaves, ensuring no gaps. Fill each tube about one-third full with the prepared sticky rice mixture. Then, add the marinated chicken pieces on top of the rice, filling the tube about two-thirds full in total. Do not overfill.
- 5
Cook the cơm lam: Seal the top of each bamboo tube with a piece of banana leaf or by tightly packing the remaining rice. Grill the bamboo tubes over medium-hot charcoal, turning them regularly, for about 45-60 minutes, or until the chicken is cooked through and the rice is tender and slightly charred on the outside. The bamboo should be slightly blackened.
- 6
Serve: Carefully remove the cooked cơm lam from the grill. Let them cool slightly. To serve, split the bamboo tubes lengthwise using a cleaver or knife. Serve the chicken and sticky rice directly from the bamboo, garnished with fresh cilantro.
