Gà Nấu Nấm (Classic Vietnamese Chicken and Mushroom Stew)
Món truyền thống · Vietnamese
A comforting and aromatic Vietnamese stew featuring tender chicken pieces simmered with earthy mushrooms in a savory, umami-rich broth, often infused with ginger and fish sauce.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Chicken thighs, bone-in, skin-on1 kg
- Shiitake mushrooms, fresh or dried200g
- Straw mushrooms150g
- Ginger, fresh1 inch piece
- Garlic3 cloves
- Fish sauce3 tbsp
- Soy sauce1 tbsp
- Sugar1 tsp
- Black pepper, ground1/2 tsp
- Saltto taste
- Water500 ml
- Scallions, chopped2 tbsp
- Cilantro, fresh2 tbsp
- Vegetable oil2 tbsp
Các bước
- 1
Prepare the chicken: Cut chicken thighs into bite-sized pieces. Marinate with 1 tbsp fish sauce, 1 tsp soy sauce, 1/2 tsp black pepper, and minced garlic. Let sit for 15 minutes.
- 2
Prepare the mushrooms: If using dried shiitake, rehydrate them in warm water. Clean and trim fresh mushrooms. Slice shiitake mushrooms if large.
- 3
Prepare aromatics: Mince ginger and garlic.
- 4
Sear the chicken: Heat vegetable oil in a pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 5
Sauté aromatics: Add minced ginger to the pot and sauté until fragrant, about 1 minute.
- 6
Simmer the stew: Return chicken to the pot. Add mushrooms, remaining fish sauce, soy sauce, sugar, salt, and water. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until chicken is tender.
- 7
Adjust seasoning: Taste and adjust salt, fish sauce, or sugar as needed.
- 8
Serve: Ladle the stew into bowls. Garnish with chopped scallions and fresh cilantro. Serve hot.
