Gà hầm hạt sen với nấm hương (Chicken Stew with Lotus Seeds and Shiitake Mushrooms)
85% chuẩn vị · Vietnamese
A flavorful variation of the classic Gà hầm hạt sen, enhanced with the earthy notes of dried shiitake mushrooms and a touch of star anise for added depth.
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 thighs, bone-in600g
- Dried lotus seeds80g
- Dried shiitake mushrooms30g
- Ginger, sliced1 inch piece
- Star anise1 pod
- Fish sauce3 tbsp
- Rock sugar1 tsp
- Water1.2 liters
- Saltto taste
- Black pepperto taste
- Cilantrofor garnish
Các bước
- 1
Prepare lotus seeds and mushrooms: Soak dried lotus seeds overnight (remove germ) and dried shiitake mushrooms in warm water until softened. Reserve mushroom soaking liquid.
- 2
Prepare chicken: Rinse chicken pieces. Blanch briefly in boiling water to remove impurities, then rinse again.
- 3
Sear chicken and aromatics: In a pot, add chicken, sliced ginger, star anise, and sauté briefly. Add fish sauce, rock sugar, salt, and pepper.
- 4
Add liquids and simmer: Pour in water and the reserved mushroom soaking liquid (strained). Add the prepared lotus seeds and shiitake mushrooms (sliced if large). Bring to a boil.
- 5
Slow cook: Reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until chicken is tender and flavors have melded.
- 6
Adjust seasoning and serve: Taste and adjust seasoning. Remove star anise before serving. Ladle into bowls and garnish with cilantro.
