Gà Hầm Ngải Cứu (Traditional Vietnamese Chicken Stew with Mugwort)
Món truyền thống · Vietnamese
A deeply flavorful and aromatic traditional Vietnamese chicken stew, slow-cooked with fresh mugwort, ginger, and fish sauce, known for its comforting and medicinal properties.
Đánh giá công thức này
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Nguyên liệu
- Chicken thighs or drumsticks1 kg
- Fresh mugwort (ngải cứu)200 g
- Ginger50 g
- Fish sauce4 tbsp
- Shallots2 bulbs
- Garlic3 cloves
- Salt1 tsp
- Black pepper1/2 tsp
- Water500 ml
Các bước
- 1
Wash and chop the chicken into bite-sized pieces. Marinate with 2 tbsp fish sauce, minced garlic, minced shallots, salt, and pepper for at least 30 minutes.
- 2
Wash the mugwort thoroughly and chop it roughly. Peel and slice the ginger.
- 3
Heat a pot or Dutch oven over medium-high heat. Sear the marinated chicken pieces until browned on all sides.
- 4
Add the sliced ginger to the pot and sauté for 1 minute until fragrant.
- 5
Pour in the water and the remaining 2 tbsp of fish sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
- 6
Add the chopped mugwort to the pot. Stir well, cover, and continue to simmer for another 15-20 minutes, or until the chicken is very tender and the mugwort is wilted and fragrant.
- 7
Taste and adjust seasoning if necessary. Serve hot.
