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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Easy
Chicken Lagu is a great choice for parties, family, and friends gatherings with an easy cooking method, readily available ingredients, and extremely delicious appeal. Let’s get cooking with TasteVN right away!
Ingredients for Chicken Lagu For 6 people
Chicken 2 kg (1 whole) Carrot 400 gr Potato 500 gr Onion 200 gr Peas 100 gr Straw mushrooms 200 gr Coconut water 2 liters Green onion 3 stalks Cilantro 3 stalks Chili sauce 2 tablespoons Tomato sauce 1 tablespoon Shallots 3 bulbs (chopped) Unsalted butter 20 gr Rice wine 1 tablespoon (white wine) Tapioca starch 1 tablespoon Rice flour 1 tablespoon Seasoning a little (Sugar/salt/seasoning powder/pepper) Annatto oil 6 tablespoons
How to choose fresh ingredients
How to choose good chicken
When buying live chicken
- The chicken’s beak is sharp, shiny in color, and has no slimy discharge. The legs are straight, slender, even, without scratches, chips, or broken nails, and there are no red spots or strange marks on the legs.
- When lifting the feathers, the skin should be thin and soft, and when gently squeezing the body, it should feel firm, not flabby, with some large yellow streaks under the breast and wings. The meat can be seen under the wings, and the presence of blood vessels indicates that the chicken is firm and does not have fat.
When buying processed chicken
- The local chicken’s skin is light yellow, with dark yellow only in certain areas like the breast, wings, and back, while battery hens are either white or uniformly yellow (possibly due to harmful dyeing). To identify dyed chicken, observe the skin; if the chicken has yellow skin but the inner fat is white, then it has been chemically dyed.
- The local chicken’s skin is thin, smooth, and has high elasticity. Choose fresh chicken meat, which should have no foul smell, and the skin should not have bruises or blood clots. To buy good chicken, avoid choosing dark-skinned chickens as they are likely to have died before processing.
- Additionally, to avoid purchasing water-injected chicken, pay attention and press the suspected areas (mainly thighs and breasts) to check; if they feel mushy, slippery, or misshapen, do not buy. These injected chemicals are not good for health.
How to choose good potatoes
- Choosing golden potatoes will be sweeter and more nutritious compared to potatoes that are turning white.
- Choose potatoes with smooth skin, firm to the touch. It is advisable to select those that are round in shape and less dented for easier preparation.
- Do not choose potatoes that are soft, mushy, leaking, or showing bruises and dark spots when pressed.
- Avoid purchasing potatoes that are bruised or cracked; cracked potatoes, if not cooked immediately, can easily spoil and affect other potatoes.
- Especially note, do not choose potatoes that have turned green or sprouted, as they contain many harmful toxins to health.
How to choose delicious straw mushrooms
- Choose round straw mushrooms that are still in bud. Do not choose those that have already fully opened.
- Black straw mushrooms are always tastier than white straw mushrooms.
- Fresh, delicious mushrooms are best when just harvested; you should buy them at reputable stores specializing in clean agricultural products.
- If buying pre-packaged ones at the supermarket, be sure to check the expiration date first!
How to choose delicious carrots
- Choose slender, medium-sized roots, with green tops, and feel firm, not too soft. Avoid roots that are bruised all over, have cracks, or are missing a piece.
- Choose roots with an even orange skin, intact, smooth, and not rough.
How to prepare chicken Lagu
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Prepare the ingredients
Wash the chicken, then rub salt and vinegar all over it, rinse with clean water and let it drain, then chop into bite-sized pieces about 3 – 4 cm.
Trim the roots off the green onions and cilantro, discard any wilted leaves, then wash and let them drain before chopping them finely.
Cut off the roots of the straw mushrooms, soak them in a diluted saltwater solution for about 5 minutes, then rinse with clean water and let them drain.
Peel the carrots and potatoes, wash them, let them drain, and cut them into bite-sized pieces or carve them into flower shapes as desired, then briefly fry them.
Heat a pan on the stove, add 2 tablespoons of red oil, and briefly fry the potatoes and carrots for about 10 minutes.
Tip: Briefly fry the potatoes and carrots without cutting them too small, so they don’t fall apart when stewing.You can use a knife to cut potatoes to also cut onions into wedges, which will help reduce eye irritation.
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Marinate the chicken
Put the chicken in a large bowl, marinate with 1 tablespoon of sugar, 2 tablespoons of seasoning powder, 1/2 tablespoon of salt, 1 tablespoon of rice wine, and 1/2 teaspoon of pepper.
Stir well and let it marinate for about 15 minutes to absorb the spices.
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Stir-fry chicken and ingredients
You place a pan on the stove over medium heat, wait for the pan to heat up, add 2 tablespoons of annatto oil, 20 grams of unsalted butter, when the butter melts, you add the chicken and stir-fry for about 10 minutes until the chicken is firm, then turn off the heat.
Then you place a large pot on the stove over medium heat, wait for the pot to heat up, add 2 tablespoons of annatto oil, then sauté the shallots until fragrant, when the shallots are fragrant, you add 2 tablespoons of chili sauce, 1 tablespoon of ketchup, and then add the previously stir-fried chicken, stirring well for about 10 minutes to absorb the seasoning.
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Cook the lagu
You add 2 liters of fresh coconut water, 1.5 liters of filtered water to the pot, cover it and turn on high heat to wait for it to boil.
When the water has boiled, you add straw mushrooms and peas and simmer for 5 minutes, then add carrots and potatoes and simmer for another 10 minutes.
You add onions and season the pot with 1 tablespoon of sugar, 1 tablespoon of seasoning powder, 1/2 tablespoon of salt, adjust the seasoning to suit your family’s taste.
You mix 1 tablespoon of cornstarch, 1 tablespoon of rice flour with 1 tablespoon of filtered water, stir well and then slowly pour it into the pot while simmering, stirring gently and add 1/2 teaspoon of pepper, then turn off the heat.
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Final Product
When eating, you scoop it out into a bowl, add chopped scallions and cilantro on top, you can enjoy it with bread, noodles, or white rice, all are delicious, especially better when served hot.
The Chicken Lagu is fragrant, rich with tender chicken meat infused with spices, the sweet and light taste from coconut water and the creamy texture of potatoes and carrots, it’s very appetizing, invite your family to enjoy it together.
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Hopefully, with the formula above, you will cook the delicious and nutritious chicken lagu dish for your family. Wish you success.
