Gà Tiềm Ớt Hiểm (Traditional Spiced Chicken Stew with Bird's Eye Chilies)
Món truyền thống · Vietnamese
A deeply flavorful and aromatic Vietnamese chicken stew, slow-cooked with a medley of traditional spices and the signature heat of bird's eye chilies. This dish is known for its tender chicken and rich, savory broth.
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Nguyên liệu
- Chicken thighs, bone-in, skin-on1 kg
- Bird's eye chilies5-10
- Dried shiitake mushrooms50g
- Garlic, whole cloves1 head
- Ginger, sliced50g
- Star anise3
- Cinnamon stick1
- Black cardamom1
- Soy sauce4 tbsp
- Oyster sauce2 tbsp
- Rock sugar1 tbsp
- Water500 ml
- Saltto taste
- Black pepperto taste
- Scallions, for garnish2 stalks
Các bước
- 1
Soak dried shiitake mushrooms in warm water for at least 30 minutes until rehydrated. Squeeze out excess water and reserve the soaking liquid. Remove stems and slice mushrooms if large.
- 2
Marinate chicken thighs with soy sauce, oyster sauce, minced garlic, minced ginger, salt, and black pepper for at least 30 minutes.
- 3
In a heavy-bottomed pot or Dutch oven, sear the marinated chicken pieces until lightly browned on all sides.
- 4
Add the whole bird's eye chilies, rehydrated shiitake mushrooms, star anise, cinnamon stick, and black cardamom to the pot.
- 5
Pour in the reserved mushroom soaking liquid and enough water to almost cover the chicken.
- 6
Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the chicken is very tender.
- 7
Stir in rock sugar and adjust seasoning with salt and pepper if needed. Simmer for another 10 minutes.
- 8
Serve hot, garnished with chopped scallions.
