Gà Nấu Măng (Chicken Stew with Bamboo Shoots)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring tender chicken and savory bamboo shoots simmered in a flavorful broth, often seasoned with fish sauce and aromatics.
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, cut into pieces1 kg
- Dried bamboo shoots, rehydrated and sliced300 g
- Shallots, minced3 cloves
- Garlic, minced3 cloves
- Fish sauce3 tbsp
- Chicken broth or water1 liter
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
- Fresh cilantro, chopped (for garnish)a handful
- Red chilies, sliced (for garnish, optional)1-2
Các bước
- 1
If using dried bamboo shoots, soak them in water overnight, changing the water several times, then boil until tender. Drain and slice.
- 2
Marinate the chicken pieces with 1 tbsp fish sauce, minced shallots, minced garlic, salt, and pepper for at least 30 minutes.
- 3
Heat vegetable oil in a pot over medium-high heat. Sear the marinated chicken pieces until lightly browned on all sides.
- 4
Add the prepared bamboo shoots to the pot with the chicken.
- 5
Pour in the chicken broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the chicken is very tender and the bamboo shoots have absorbed the flavors.
- 6
Stir in the remaining 2 tbsp of fish sauce. Taste and adjust seasoning with salt and pepper if needed.
- 7
Ladle the stew into bowls. Garnish with fresh cilantro and sliced red chilies if desired.
