Gà Ủ Muối Tiềm Ớt Hiểm (Spiced Chicken with Chili Salt Crust)
80% chuẩn vị · Vietnamese Fusion
A creative twist on the classic, incorporating the fiery kick of bird's eye chilies into the salt crust for an extra layer of flavor and heat.
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
- Whole chicken1.5 kg
- Coarse sea salt1 kg
- Star anise5 pods
- Black peppercorns1 tbsp
- Bird's eye chilies (dried or fresh)3-5
- Lemongrass stalks2 stalks
- Ginger1 inch piece
- Garlic cloves4 cloves
- Wateras needed
Các bước
- 1
Prepare the chicken by rinsing and drying. Stuff the cavity with lemongrass, ginger, and garlic.
- 2
In a bowl, combine coarse sea salt, whole black peppercorns, star anise, and finely chopped or whole bird's eye chilies. Mix well.
- 3
Coat the chicken thoroughly with the spicy salt mixture, pressing firmly.
- 4
Preheat oven to 180°C (350°F).
- 5
Place the salt-crusted chicken on a baking sheet.
- 6
Bake for 1.5 to 2 hours, or until the chicken is cooked through (internal temperature 75°C/165°F).
- 7
Allow the chicken to rest for 15 minutes after baking. Carefully break and remove the salt crust.
- 8
Carve and serve, warning guests about the potential heat from the chilies.
