Chayote cooked, makes a great soup or stir-fried dishes. In particular, chayote stir-fried with chicken entrails and stir-fried with fresh shrimp are combinations that make the dish richer and more flavorful, perfect for rice. Let’s head to the kitchen with TasteVN to prepare these 2 delicious chayote stir-fry recipes!
1. Chayote stir-fried with chicken entrails
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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Chayote stir-fried with chicken entrails For 4 people
Chicken entrails 400 gr Chayote 2 pieces Green onion 1 stalk (chopped) Minced shallots 1 tablespoon Minced garlic 1 tablespoon Cooking oil 2 tablespoons Fish sauce 2 teaspoons Common spices a little (salt/seasoning powder/msg/pepper)
How to choose fresh and delicious chicken entrails
- Good chicken entrails have bright colors, no foul smell, and no dripping. Pressing the heart, gizzard, or liver should feel firm and elastic.
- It’s best to buy chicken entrails from reputable sources to ensure quality. Ideally, you should buy chicken entrails that have just been slaughtered, as the dish will taste better.
- Do not buy if you see soft, bruised entrails, dripping, or with a foul smell.
How to cook stir-fried Su Su with chicken intestines
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Prepare the ingredients
Buy chicken intestines and rub them with salt, then rinse under running water until clean. Next, cut the chicken intestines into bite-sized pieces.
Boil a pot of water, add the chicken intestines and blanch for about 1 minute, then take them out, rinse again, and let them drain.
Peel the Su Su and cut it into thin slices.
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Marinate and stir-fry the chicken intestines
Mix the chicken intestines with 1 teaspoon of seasoning, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of ground pepper, and 2 teaspoons of fish sauce. Marinate for about 15 minutes to let the chicken intestines absorb the flavors.
Heat a pan on the stove, add 1 tablespoon of cooking oil, turn on the heat to medium, and sauté chopped shallots until fragrant, then add the chicken intestines and stir-fry. Stir continuously until the chicken intestines are firm and slightly browned, then turn off the heat and transfer the chicken intestines to a plate.
Ingredients for Stir-fried Su Su with Shrimp Serves 4
Su Su 4 pieces Fresh coconut water 100 ml Fresh shrimp 400 gr Green onion 4 stalks Garlic 5 cloves Cooking oil 2 tablespoons Common seasoning a little (salt/ sugar/ seasoning powder/ pepper)
How to choose fresh and delicious shrimp
- Good shrimp have a clear shell, straight body, and the head and legs are firmly attached to the body.
- Shrimp should be firm, dry, and have no unpleasant or unusual odor.
- Do not buy if the shrimp is soft and mushy, with loose head and legs not firmly attached to the body.
- Shrimp with a foul smell, leaking water, or with blackened head or legs are shrimp that have been stored too long and are not fresh.
Details: How to choose quality fresh shrimp
How to prepare Stir-fried Su Su with Shrimp
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Prepare the ingredients
Peel the Su Su, soak it in diluted salt water, and while soaking, cut the Su Su into thin slices. After that, rinse it again with water to clean.
Wash the green onions, chop the onion tops, and cut the leaves into sections. Peel and finely chop the garlic.
Clean the fresh shrimp, remove the shells, make a cut on the back to remove the black vein, then rinse the shrimp meat again and let it drain.
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Marinate and stir-fry the shrimp
Mix the shrimp with 1 teaspoon of seasoning powder, 1/2 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of ground pepper along with chopped green onions. Marinate for about 15 minutes for the shrimp to absorb the spices.
Heat a pan, add 1 tablespoon of cooking oil and 1/2 of the minced garlic, sauté until fragrant. Next, add the shrimp and stir-fry for about 3 minutes until the shrimp are firm, then scoop the shrimp onto a plate.
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Stir-fry the dish
In the same pan where you stir-fried the shrimp, add 1 tablespoon of cooking oil, heat it up, then add the remaining minced garlic and sauté until fragrant. Next, add the chayote and stir-fry, seasoning with 1/2 teaspoon of salt, 1 teaspoon of seasoning powder, and 1 teaspoon of sugar, mixing well.
Then add 100ml of fresh coconut water, mix well, and cover the pan for about 3 minutes to quickly cook the chayote, occasionally lifting the lid to stir for even cooking.
When the chayote becomes translucent and soft, add the shrimp and stir for about 2 – 3 minutes until the shrimp are cooked, adjust the seasoning to taste, add chopped green onions, stir a few more times, and turn off the heat.
Scoop the stir-fried chayote with shrimp onto a plate, sprinkle a bit of ground pepper, and decorate it nicely to enjoy right away.
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Finished Product
Fresh and delicious chayote, crispy and tender, blended with sweet and meaty shrimp, rich and attractive.
Enjoy it while it’s still hot with white rice for an amazing experience. Wishing you success!
Sister Tuyet Nhung has created and shared another way to cook delicious stir-fried chayote with shrimp. Feel free to check it out!
See details: Simple recipe for crispy and sweet stir-fried chayote with shrimp that everyone will love
How to choose fresh and delicious chayote
- Good chayote has a fresh stem, shiny skin, and many spines.
- A chayote that is mostly green and feels soft when pressed is young and will taste better. It is advisable to choose chayote with fewer grooves for easier preparation.
- Do not choose chayote that is wilted, deformed, or has spots from insect bites.
- A chayote that is mostly yellow and feels hard when pressed is mature, will be tough, fibrous, and bland.
See more
Above, TasteVN guides you to make chayote stir-fried with chicken guts and chayote stir-fried with shrimp. Hope these two dishes will make your family meals more delicious and appealing. Wishing you success!
*Refer to images and recipes from the YouTube channel: Feedy Delicious Dishes and CO UT BAC LIEU-KIMBERLY
