Gà Nấu Pate (Vietnamese Chicken Stew with Liver Pâté)
Món truyền thống · Vietnamese
A rich and savory Vietnamese chicken stew, slow-cooked with aromatic spices and enriched with creamy chicken liver pâté, creating a deeply flavorful and comforting dish.
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 thighs1 kg
- Chicken liver200 g
- Shallots2 large
- Garlic4 cloves
- Fish sauce3 tbsp
- Sugar1 tbsp
- Black pepper1 tsp
- Salt1 tsp
- Water200 ml
- Vegetable oil2 tbsp
- Star anise2 pods
- Cilantrofor garnish
- Red chiliesfor garnish
Các bước
- 1
Marinate chicken thighs with fish sauce, sugar, salt, and pepper for at least 30 minutes.
- 2
Puree chicken liver with half of the shallots and garlic until smooth.
- 3
Finely chop the remaining shallots and garlic.
- 4
Heat vegetable oil in a pot or Dutch oven over medium heat. Sauté the chopped shallots and garlic until fragrant.
- 5
Add the marinated chicken to the pot and sear on all sides.
- 6
Pour in the water and add star anise. Bring to a simmer.
- 7
Reduce heat to low, cover, and simmer for 60 minutes, or until chicken is tender.
- 8
Stir in the pureed chicken liver mixture. Continue to simmer, uncovered, for another 20-30 minutes, stirring occasionally, until the sauce thickens and becomes rich and emulsified.
- 9
Adjust seasoning with salt and pepper if needed.
- 10
Serve hot, garnished with fresh cilantro and sliced red chilies.
