Gà Tiềm Ớt Hiểm with Lemongrass and Coconut Milk
60% chuẩn vị · Vietnamese Fusion
A creative twist on Gà Tiềm Ớt Hiểm, incorporating fragrant lemongrass and creamy coconut milk for a richer, more complex flavor profile with a subtle sweetness balancing the chili heat.
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-in1 kg
- Bird's eye chilies4-6
- Lemongrass stalks, bruised and cut2
- Garlic, minced3 tbsp
- Ginger, grated1 tbsp
- Coconut milk (full fat)400 ml
- Chicken broth300 ml
- Fish sauce2 tbsp
- Brown sugar1 tbsp
- Water200 ml
- Saltto taste
- Black pepperto taste
- Thai basil leaves, for garnisha handful
Các bước
- 1
Marinate chicken thighs with minced garlic, grated ginger, fish sauce, salt, and pepper for 30 minutes.
- 2
In a pot, sear the marinated chicken pieces until golden brown on both sides.
- 3
Add the bruised lemongrass stalks and bird's eye chilies to the pot. Sauté for 1-2 minutes until fragrant.
- 4
Pour in coconut milk, chicken broth, and 200ml water. Stir well to combine.
- 5
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until chicken is tender.
- 6
Stir in brown sugar and adjust seasoning with salt and pepper if needed. Simmer for another 5 minutes.
- 7
Remove lemongrass stalks before serving.
- 8
Serve hot in bowls, garnished generously with fresh Thai basil leaves.
