Gà Nướng Cơm Lam with Northern Vietnamese Twist
80% chuẩn vị · Vietnamese
A regional variation of Gà Nướng Cơm Lam, incorporating ingredients and flavors common in Northern Vietnamese cuisine, such as a more prominent use of star anise and a slightly different spice profile for the chicken marinade.
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 wings or drumettes1 kg
- Lemongrass stalks3 stalks
- Garlic cloves4 cloves
- Ginger1 inch piece
- Fish sauce3 tbsp
- Soy sauce2 tbsp
- Honey1 tbsp
- Star anise2 whole
- Cinnamon stick1 small
- Chili powder1/2 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Glutinous rice500g
- Wateras needed
- Fresh bamboo tubes4 large
- Banana leaves4 large
- Fresh mint leavesfor garnish
- Perilla leavesfor garnish
Các bước
- 1
Prepare bamboo tubes and rice as in the traditional recipe.
- 2
Prepare the chicken marinade: Mince lemongrass, garlic, and ginger. In a bowl, combine chicken pieces with minced aromatics, fish sauce, soy sauce, honey, crushed star anise and cinnamon stick (or powder), chili powder, salt, and pepper. Marinate for at least 2 hours.
- 3
Assemble the cơm lam: Line bamboo tubes with banana leaves. Fill one-third with prepared sticky rice, then add marinated chicken. Do not overfill.
- 4
Cook the cơm lam: Grill the bamboo tubes over medium heat, turning frequently, for 50-70 minutes, or until chicken is cooked through and rice is tender. The bamboo should be well-charred.
- 5
Serve: Split the bamboo tubes and serve the chicken and rice, garnished with fresh mint and perilla leaves.
