Gà hầm hạt sen (Vietnamese Chicken Stew with Lotus Seeds)
Món truyền thống · Vietnamese
A classic and nourishing Vietnamese chicken stew, slow-cooked with fragrant lotus seeds, ginger, and aromatic herbs, resulting in tender chicken and a subtly sweet, comforting broth.
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 thighs500g
- Fresh lotus seeds100g
- Ginger1 inch piece
- Garlic3 cloves
- Fish sauce2 tbsp
- Rock sugar1 tsp
- Water1 liter
- Saltto taste
- Black pepperto taste
- Scallions2 stalks
- Cilantrofor garnish
Các bước
- 1
Prepare the lotus seeds: If using dried lotus seeds, soak them overnight and remove the bitter green germ. If using fresh, blanch them briefly.
- 2
Prepare the chicken: Cut chicken thighs into bite-sized pieces. Marinate with fish sauce, minced garlic, a pinch of salt, and black pepper.
- 3
Sear the chicken: In a pot, heat a little oil and sear the marinated chicken pieces until lightly browned.
- 4
Add aromatics and liquid: Add sliced ginger to the pot and stir-fry briefly. Pour in water, add rock sugar, and bring to a boil.
- 5
Simmer the stew: Add the prepared lotus seeds to the pot. Reduce heat to low, cover, and simmer for at least 1 to 1.5 hours, or until the chicken is very tender and the lotus seeds are soft.
- 6
Season and serve: Adjust seasoning with salt and fish sauce if needed. Ladle the stew into bowls, garnish with chopped scallions and cilantro.
