Quick Gà Nướng Cơm Lam (Simplified Bamboo Chicken Rice)
70% chuẩn vị · Vietnamese
A simplified version of the traditional dish, using pre-made bamboo containers or omitting them for a quicker preparation. The flavors are similar, but the cooking time and complexity are reduced.
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 thighs800g
- Lemongrass stalks2 stalks
- Garlic cloves3 cloves
- Fish sauce3 tbsp
- Honey1 tbsp
- Sesame oil1 tsp
- Chili flakes1/2 tsp
- Salt1 tsp
- Black pepper1/4 tsp
- Glutinous rice300g
- Coconut milk150ml
- Wateras needed
- Small bamboo segments (optional)4
- Green onionsfor garnish
Các bước
- 1
Prepare the chicken: Cut chicken thighs into bite-sized pieces. Mince lemongrass and garlic. Combine chicken with minced lemongrass, garlic, fish sauce, honey, sesame oil, chili flakes, salt, and pepper. Marinate for at least 30 minutes.
- 2
Cook the sticky rice: Wash and drain glutinous rice. Cook rice with coconut milk and water according to package directions, or steam until tender. Season lightly with salt.
- 3
Grill the chicken: Grill the marinated chicken pieces over medium-high heat until cooked through and slightly charred, about 10-15 minutes.
- 4
Assemble (optional bamboo): If using small bamboo segments, line them with banana leaves (if available) and fill with cooked sticky rice and grilled chicken. Grill for another 5-10 minutes.
- 5
Serve: Serve the grilled chicken alongside the prepared sticky rice. If using bamboo, split them open. Garnish with chopped green onions.
