Gà tre hấp mắm nhĩ với sả và ớt xiêm xanh (Regional Twist)
80% chuẩn vị · Vietnamese
A flavorful variation of Gà tre hấp mắm nhĩ, incorporating the aromatic essence of lemongrass (sả) and the unique spicy kick of green bird's eye chilies (ớt xiêm xanh), common in Southern Vietnamese cuisine.
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
- Gà tre (small Vietnamese chicken)1 whole (approx. 1kg)
- Mắm nhĩ (fermented fish sauce)90 ml
- Lemongrass3 stalks
- Garlic4 cloves
- Shallots2 medium
- Ớt xiêm xanh (green bird's eye chilies)5-7
- Sugar1 tbsp
- Black pepper1 tsp
- Water50 ml
- Lemongrass leavesfor garnish
Các bước
- 1
Prepare aromatics: Bruise the lemongrass stalks by hitting them with the back of a knife. Finely mince garlic and shallots. Lightly crush most of the ớt xiêm xanh, leaving a few whole for garnish.
- 2
Create the marinade: In a bowl, combine mắm nhĩ, minced garlic, shallots, crushed chilies, sugar, black pepper, and water. Add the bruised lemongrass stalks to the marinade.
- 3
Marinate the chicken: Clean the gà tre. Place it in a bowl or bag and pour the marinade over, ensuring it's well-coated. Marinate for at least 1 hour in the refrigerator.
- 4
Steam the chicken: Place the marinated chicken and the bruised lemongrass stalks into a steamer. Steam over medium-high heat for 45-55 minutes, or until cooked through.
- 5
Serve: Remove the lemongrass stalks. Let the chicken rest for 5 minutes. Garnish with fresh lemongrass leaves and whole ớt xiêm xanh. Serve hot.
