Gà Xào Nấm (Classic Vietnamese Chicken and Mushroom Stir-fry)
Món truyền thống · Vietnamese
A classic Vietnamese stir-fry featuring tender chicken and earthy mushrooms, seasoned with savory sauces and aromatics. This dish is a staple in Vietnamese home cooking, known for its balanced flavors and quick preparation.
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 breast500g
- Shiitake mushrooms200g
- Wood ear mushrooms50g
- Onion1 medium
- Garlic3 cloves
- Ginger1 inch piece
- Fish sauce2 tbsp
- Soy sauce1 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Vegetable oil2 tbsp
- Green onions2 stalks
- Cilantrofor garnish
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Các bước
- 1
Slice chicken breast thinly against the grain. Marinate with 1 tbsp fish sauce, 1 tsp soy sauce, 1/2 tsp sugar, and a pinch of black pepper for 15 minutes.
- 2
Soak dried wood ear mushrooms in warm water until rehydrated, then rinse and slice. Clean and slice shiitake mushrooms. Thinly slice onion, mince garlic, and grate ginger.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add marinated chicken and stir-fry until lightly browned and cooked through. Remove chicken from wok and set aside.
- 4
Add garlic and ginger to the wok and stir-fry until fragrant (about 30 seconds). Add sliced onion and stir-fry until softened (about 2 minutes).
- 5
Add shiitake mushrooms and wood ear mushrooms to the wok. Stir-fry for 3-4 minutes until mushrooms are tender.
- 6
Return the cooked chicken to the wok. Add remaining 1 tbsp fish sauce, 1 tsp soy sauce, 1 tbsp oyster sauce, 1/2 tsp sugar, and 2 tbsp water. Stir well to combine and coat everything evenly.
- 7
Cook for another 1-2 minutes until the sauce thickens slightly. Stir in chopped green onions.
- 8
Season with salt and black pepper to taste. Garnish with fresh cilantro before serving.
