Preparation
30 minutes
Cooking
45 minutes
Difficulty
Easy
Dishes made from chicken are commonly found on Vietnamese family dining tables with various cooking methods that bring delicious flavors loved by everyone from young to old. Today, TasteVN will share with you a super simple recipe for chicken braised with rice paddy herb that is just as delicious, let’s get cooking right away!
Ingredients for Braised Chicken with Rice Paddy Herb For 3 people
Chicken thighs 2 pieces (about 700g) Rice paddy herb 30 g Shallots 6 bulbs Garlic 5 cloves Chili 6 pieces Fresh coconut water 400 ml White wine a little Chili powder 1/2 teaspoon Fish sauce 2 tablespoons Cooking oil 1 tablespoon Common spices a little (salt/ sugar/ seasoning/ pepper)
How to choose fresh ingredients
How to choose fresh chicken
- In this dish, you can use any part of the chicken for braising, but the thigh will be the most delicious part, making your dish even tastier.
- Choose chicken meat that is bright pink in color, without any unpleasant smell or strange odor. The skin should not have any bruises or dark spots, and avoid choosing chickens that are dark and dull as they are likely to be dead before processing.
- To avoid buying water-injected chicken, press your hand on the suspected water-injected areas (mainly the thighs and breasts) to check; if it feels mushy, slippery, or deformed, do not buy it.
- If you see the chicken skin is yellow and the inner fat is white, it is certain that the chicken has been dyed and should not be bought.
- If you want to choose good native chicken, opt for pieces with light yellow, thin, smooth skin, high elasticity, and only dark yellow in some areas like the breast, wings, and back, with a compact, firm body and narrow breast.
- For frozen chicken sold in supermarkets, check the reputable source of origin and the expiration date on the packaging to ensure quality.
See details: How to choose good chicken
How to choose good Vietnamese coriander
- It is advisable to choose fresh Vietnamese coriander, with small leaves, a distinctive aroma, not wilted, and without any strange smell.
- Do not choose Vietnamese coriander with large, shiny leaves as they are less fragrant and not as tasty as those with small leaves.
How to prepare Chicken with Vietnamese coriander
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Prepare the ingredients
To clean and eliminate the odor from the chicken thighs, soak the chicken in a diluted saltwater solution with a little white wine for about 10 – 15 minutes. Then rinse thoroughly with clean water and let it drain.
Finally, chop the chicken into bite-sized pieces.
How to quickly eliminate the odor and clean the chicken
- Mix vinegar and salt in a ratio of 2 parts salt to 1 part vinegar, then rub the mixture onto the chicken multiple times, rinsing thoroughly with clean water afterward.
- Crush a piece of ginger and a little white wine, massage it onto the chicken and let it sit for 30 minutes before cooking. Rub a few slices of lemon along with a little salt onto the chicken, then rinse with water to remove the odor.
See details: The simplest tips to eliminate the odor of chicken and duck when cooking
Wash all ingredients; peel and finely chop the shallots and garlic. Finely chop 2 chili peppers. Rinse the Vietnamese coriander, discard any damaged leaves, and chop finely.
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Marinate the chicken
Place the chopped chicken in a bowl, marinate with 1 teaspoon of seasoning, 1 tablespoon of fish sauce, 1/2 teaspoon of pepper, 1/2 teaspoon of chili powder, and 1/2 of the minced shallots – garlic – chili.
Mix the chicken well and marinate for about 20 minutes for the chicken to absorb the seasoning evenly.
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Fry and stew the chicken
Heat a pan on the stove, add 1 tablespoon of cooking oil to the pan, and fry the chicken for about 10 minutes over medium heat, about 5 minutes on each side until the chicken is firm.
Tip
- Frying the chicken will help reduce fat, making it less greasy.
- The chicken will be firmer, making it easier to absorb flavors when stewed, and taste better.
After the chicken is firm, add the remaining minced garlic – shallots – chili along with 1 tablespoon of sugar, and cook until the sugar turns a caramel color.
Next, pour 400ml of fresh coconut water into the pan and bring to a boil, then add 1 teaspoon of seasoning, 1 tablespoon of fish sauce, 1 tablespoon of sugar, mix well, and cook for about 10 minutes before adding 1/2 of the Vietnamese coriander to cook for another 10 minutes.
Finally, season to taste, add the remaining Vietnamese coriander and 4 chili peppers, and cook for another 5 minutes before turning off the heat.
Tip: Using coconut water to stew the chicken will give it a sweet taste, making the chicken tender and delicious. However, if you don’t have coconut water, you can also stew with plain water.
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Final Product
The fragrant smell of rice paddy herb and chicken will make you want to try it right away.
Bite into the piece of chicken and feel the tenderness and sweetness from the meat, the rich braising sauce soaked with flavor, served with white rice will make you unable to stop eating. Let’s try it right away!
See more
Hope this article helps you have a very nutritious and delicious dish of chicken cooked with Vietnamese cilantro. Wish you success in making it!
*Source for the recipe and images from the YouTube channel: Delicious Dishes
