How to make rich chicken heart wet cake on a rainy day

How to cook Chicken Intestine Wet Cake

• 1

  Making the wet cake batter

  Sift the rice flour and tapioca flour finely, then mix well with 1/2 teaspoon of salt. Then add 700 ml of filtered water, stir well, and soak the batter for 2 hours.

  After soaking, scoop out some of the water on top of the batter, then add a new amount of water equivalent to the water removed, and then add 2 tablespoons of cooking oil.

  Place a non-stick pan on the stove, brush a thin layer of cooking oil on the pan, then scoop a ladle of the batter into it, cover with a lid on medium heat until the wet cake is set.

  
• 2

  Make wet cake filling

  Boil chicken intestines with chicken thighs and a little ginger, then shred finely.

  Mix the chicken intestines and shredded chicken into a large bowl, add 1/2 tablespoon of salt, 1 tablespoon of sugar, 1/2 tablespoon of monosodium glutamate, a little ground pepper, 2 tablespoons of fish sauce, the juice of 1 lemon, and mix well.

  Add 1 onion sliced thinly, a little chopped Vietnamese coriander, and mix well.

  Prepare dipping fish sauce: 50 g sugar, 2 tablespoons of fish sauce, 100 ml of water, add minced garlic and chopped chili to taste.

  
• 3

  Final product

  The final product is a plate of delicious wet cake, with a super attractive chicken intestine salad, flavorful to enjoy on rainy days.