Gà Kho Măng Chua (Braised Chicken with Pickled Bamboo Shoots)
80% chuẩn vị · Vietnamese
A flavorful variation where chicken is braised with tangy pickled bamboo shoots, creating a rich, savory, and slightly sour profile, often served with rice.
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-in, cut into pieces1 kg
- Pickled bamboo shoots (măng chua), rinsed and sliced300 g
- Shallots, minced3 cloves
- Garlic, minced3 cloves
- Fish sauce4 tbsp
- Sugar2 tbsp
- Black pepper1 tsp
- Water or coconut water1/2 cup
- Vegetable oil2 tbsp
- Fresh cilantro, chopped (for garnish)a handful
Các bước
- 1
Rinse the pickled bamboo shoots under cold water and slice them. If they are very sour, you can boil them briefly in water for 5 minutes and drain.
- 2
Marinate the chicken pieces with 2 tbsp fish sauce, minced shallots, minced garlic, sugar, and black pepper for at least 30 minutes.
- 3
Heat vegetable oil in a heavy-bottomed pot or clay pot over medium-high heat. Add the marinated chicken and sear until browned on all sides.
- 4
Add the rinsed and sliced pickled bamboo shoots to the pot. Stir well to combine with the chicken.
- 5
Add the remaining 2 tbsp fish sauce and the water or coconut water. Bring to a simmer.
- 6
Reduce the heat to low, cover the pot, and braise for 40-50 minutes, or until the chicken is tender and the sauce has thickened and caramelized slightly.
- 7
Stir occasionally to prevent sticking. Adjust seasoning if needed.
- 8
Serve hot, garnished with fresh cilantro.
