Gà Hầm Ngải Cứu with Black Chicken (Regional Twist)
85% chuẩn vị · Vietnamese
A luxurious variation of Gà Hầm Ngải Cứu using black chicken (gà ác), prized in Vietnamese cuisine for its perceived health benefits and rich, dark meat, combined with traditional mugwort and aromatics.
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
- Black chicken (gà ác), whole or cut1 kg
- Fresh mugwort (ngải cứu)250 g
- Ginger60 g
- Fish sauce5 tbsp
- Star anise2 pods
- Salt1 tsp
- Black pepper1/2 tsp
- Water700 ml
Các bước
- 1
If using a whole black chicken, cut it into serving pieces. Rinse and pat dry.
- 2
Marinate the chicken pieces with 3 tbsp fish sauce, minced ginger (reserve some for slicing), salt, and pepper for at least 45 minutes.
- 3
Wash the mugwort thoroughly and chop roughly. Slice the remaining ginger.
- 4
Heat a heavy-bottomed pot or Dutch oven. Sear the marinated black chicken pieces until well-browned on all sides.
- 5
Add the sliced ginger and star anise to the pot, sautéing for 1 minute until fragrant.
- 6
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 60 minutes.
- 7
Add the chopped mugwort to the pot. Stir, cover, and continue to simmer for another 20-25 minutes, or until the black chicken is exceptionally tender and the mugwort is fully incorporated.
- 8
Remove star anise pods before serving. Adjust seasoning if needed. Serve hot.
