Lucky Chicken ( Gà may mắn)

Nguyên liệu: 10 phần ăn

• Gà ta: 1.5-2 kg
• Nước tương: 6-8 muỗng ăn
• Rượu hoa tiêu: 4 muỗng canh
• Muối ăn: 1 muỗng cafe.
• Bột nêm gà: 1 muỗng ăn
• Dầu ăn: 2 muỗng canh
• Hành tím: 2 tép, bằm nhỏ hoặc bào mỏng.
• Tỏi:  2 tép, bằm nhỏ
• Ngò: vài nhánh, bằm nhỏ.
• Tai vị: 1
• Lá sen: 5 ( rửa sạch bằng nước lạnh cho lá giữ màu tươi xanh tự nhiên)
• Bột mì: 500 g 
• Dầu mè: 1 muỗng canh
• Nhân nhồi: bao gồm = thịt heo bằm ( 250 g) + tôm bằm ( 70g ) + mở heo bằm ( 50g )+ chả lụa sắt hạt lựu ( 50 g)+ măng sợi sắt hạt lựu ( 100g) + nấm đông cô sắt hạt lựu ( 70 g) + Đường tinh luyện ( 15 g).

Cách làm: 

1. Bước 1: Ướp gà với nước tương ( 1/2 lượng nguyên liệu) + rượu ( 1/2 lượng nguyên liệu) + muối + bột nêm. Dùng tay trộn đều lên phần bên ngoài nhiều lần cho các thành phần tan dần và thấm vào da gà. Để vào tủ mát và ướp khoảng 2 giờ.
2. Bước 2: Bắt chảo nhỏ lên bếp. Để lửa vừa, cho dầu ăn vào và tiến hành phi vàng hành, tỏi, tai vị và ngò. Cho nhân vào xào sơ khoảng 30 giây, cho phần nước tương và rượu còn lại vào. Tắt bếp, để cho nhân nguội dần.
3. Bước 3:  Dồn nhân vào bung gà. 
4. Bước 4:  Gói gà : bọc gà thật chặt bằng lá sen. Hòa 500 g bột mì với 200 g nước để tạo thành bột dẻo và dùng nó để bao bọc bên ngoài. 
5. Bước 5: Bỏ gà vào lò nướng, để lửa ở 200 độ C. Nướng trong khoảng 2 giờ. Sau đó, hạ nhiệt còn 120 độ C và nướng thêm 30-45 phút.
6. Cuối cùng, khi gà chín, tắt lò và chuyển ra dĩa lớn.

Khi chuẩn bị ăn, gỡ bỏ phần bột mì. Mở lớp lá sen và rưới đều lên gà phần dầu mè. Đậy lá sen trở lại để giữ cho gà nóng và phần dầu mè hấp thu vào gà hòa lẫn với hương lá sen. 
Khi ăn, mở lớp lá sen và thưởng thức cùng với bánh mì.

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Stir-fried egg noodles with shrimp

Ingredients: serves 3 people

-          200-250 g dried egg noodles

-          70-100 g medium size shrimp

-          50g fresh paddy straw mushroom, 1 inch in cap diameter chosen only.

-          50 g carrot, peeled, cleaned, cut into julienne-style matchsticks

-          3 tablespoons vegetable oil

-          3 cloves garlic, peeled and finely chopped

Seasonings: combine in a bowl and mix well ( except sesame oil and pepper)

-          1 teaspoon broth mix ( I use shrimp flavor)

-          1 tablespoon of soy sauce

-          1 tablespoon of oyster sauce

-          1/2 tablespoon of fish sauce

-          1 teaspoon of granulated sugar

-          1 teaspoon sesame oil

-          A pinch of ground white pepper

Garnishes, arranged on a plate and place at table:

-          2 stalks fresh coriander, cleaned, chopped into 2 inch length

-          2 stalks fresh celery, cleaned, chopped into 3 inch length

Preparation : 

-          Paddy straw mushroom: remove any damage spots, and dirty or tough stems ( specially the end of stem) , soak in cool water with 1 teaspoon salt  about 20 minutes, drain in a colander and rinse under cool running water. Cut into half lengthwise.

-          Shrimp: soak in ice water for 10 minutes to refresh.

How to cook :

1. Blanch the dried egg noodles: place the noodles  in a pot of boiling water and cook according to package directions. Scoop out , drain in a colander and set aside.
2. Blanch the shrimps: add the shrimps in boiling water and cook for 5 minutes. Transfer to a bowl and peel. Slice the shrimp in half lengthwise or leave them whole.
3. Heat vegetable oil in a wok. When hot, add garlic and stir fry until crisp and fragrant.
4. Add carrot and paddy straw mushroom. Stir fry for 2 minutes.
5. Add blanched noodles  and stir fry for another 3 minutes.
6. Add the mixture of seasonings. Toss gently to mix everything together.
7. Adjust the flavor to suit your tastes and stir fry for 1 minutes.
8. Finally add sesame oil and sprinkle with ground pepper. Toss to combine well.
9. Turn off the heat and prepare for serving.

Serve :

Transfer the noodles to each platter . Garnish with celery and coriander.

Serve hot immediately  with soy sauce added sliced hot chilli or/ and tomato sauce.

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Watercress soup with paddy straw mushroom

 

Ingredients: serves 5 people

-          500 g watercress

-          200g fresh paddy straw mushroom, 3/4 inch in cap diameter chosen only.

-          2 pieces of firm tofu ( about 200g)

-          1 ripe apple

-          1 pear

-          2 small size jicamas ( also known as yam bean, Mexican water chestnut, Mexican turnip)

-          1 liter clean water

-          2 teaspoon broth mix ( pork or chicken flavor)

-          1 tablespoon of fish sauce

-          1 teaspoon of granulated sugar

-          1 teaspoon seasame oil

-          A pinch of ground white pepper

-          2 stalks fresh coriander

Preparation:

-          Fresh paddy straw mushroom: trim off and discard any damage spots, and dirty or tough stems ( specially the end of stem) , soak in cool water with 1 teaspoon salt  about 10-20 minutes, drain in a colander and rinse under cool running water. Cut into half lengthwise from the cap.

-          Watercress: soak in cool water with a pinch of salt about 10 minutes. Rinse and drain in a colander.

-          Firm tofu: cut into ¾ inch cubes.

-          Apple, pear, jicama: clean and remove the peel. Cut into 3/4 inch cubes.

-          Coriander: discard the root and clean by soaking in cool water for a few minutes. Drain and finely chop.

How to cook:

1.      Place a pot over medium high heat. Pour in 1 liter clean water. When the water comes to the boil,  add cubes of apple, pear and  jicama . Cover and cook for 30 minutes. 

2.      Uncover, use a slotted spoon to scoop apple, pear, jicama out of the pot.

3.      Add paddy straw mushroom, firm tofu and cook in boiling water for 2 minutes.

4.      Season with broth mix, sugar, fish sauce and sesame oil.

5.      Lower the heat to medium, add watercress and immediately turn the heat off.

Serving:

Spoon the soup into a large bowl and top with coriander and pepper.  Eating hot  with warm rice.

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stir-fried water spinach with garlic and beef slices

Ingredients: ( serves: 5 people)

-          a bunch of water spinach ( 500 g)

-          300 grams beef shank steak

-          4 garlic cloves, peeled, divided in half ( half sliced into thin pieces, half minced)

-          4 tablespoons vegetable oil

-          1 teaspoon sesame oil

-          20 ml clear water or beef broth ( optional)

-          2 teaspoon broth mix

-          1 teaspoon granulated sugar

-          1 fresh red chili, seeds removed, thinly sliced

-          1/3 teaspoon ground white pepper.

For marinating the beef slices:

•   2 cloves garlic, peeled, minced
• 1/3 teaspoon ground white pepper
•  1 tablespoon fish sauce
• 1 teaspoon broth mix
• 1 teaspoon sesame oil

Preparation:

-                Water spinach: trim  ½-1 inch from the stem, cut into 2- 3 inch length, soaked in water with a pinch of salt for 10-20 minutes, rinse and well drained in a colander.

-                Beef: rinse under cold running water and well drain, slice into rather thin pieces ( ¼ inch thick, 2 inch long, ¾ -1 inch wide).

-                Marinate the beef: in a mixing bowl, combine beef slices with marinade ingredients. Mix well, cover and marinate for 15 minutes in fridge to chill.

How to cook:

1.               Blanch the water spinach: add 300 ml clean water  in a pot. Add a pinch of salt and bring to a boil. Blanch the water spinach in boiling water in just 10 seconds. Transfer to a colander to dry and immediately soak in ice water until it is no longer warm. Then drain to remove all excess water.

2.               In a fryingpan or a wok , add 3 tablespoons of cooking oil over medium heat. When the oil is hot, add sliced garlic , stir-fry in 1 minutes until it is light golden brown and cripsy. Transfer it to a small bowl.

3.               Place the beef pieces into the pan. Saute in hot oil for 1 minutes

4.               Continue to add water spinach into fryingpan. Pour in 1 tablespoon oil and stir- fry for 30 seconds.

5.               Pour in 20 ml clear water or beef broth. Stir-fry for another 2 minutes

6.               Season and adjust the flavor with broth mix, sugar to suit you taste.

7.               Adjust the heat to low. Then add the minced garlic , sliced red chili and sesame oil.. Allow them to simmer for 30 seconds.

8.               Turn off the heat. Toss to combine well and top with the crispy stir-fried garlic .

Serving:

-          Transfer to a serving platter . Sprinkle with a pinch of ground white pepper.

-          Eating with warm rice and soy sauce added garlic and red chili slices.

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Stir-fried shrimp with coconut milk

This recipe is from a family who lives in Southwest Vietnam. Coconut is a useful fruit with farmer and is probably the most popular among all the fruits. All ingredients of the coconut are used to Vietnamese lives. Fresh coconut juice to drink raw, to cook lots of Viet dishes because it helps to give a broth or stir fried meat a natural sweet flavor.

You can see coconut easily on the streets, in the market, especially in hot summer days.

Ingredients: serves 5-7 portions

-          500 g medium size fresh shrimp, unpeeled, cleaned and well drained

-          Half small size ripe pineapple, peeled and cleaned, slice into thin pieces ( ½-inch thick, 3/2-inch long)

-          200 ml coconut milk

-          200 ml fresh coconut juice

-          4 cloves garlic, peeled, finely chopped

-          3 stalks green onion, cleaned, green and white parts used, cut into thin rings

-          1 fresh hot chili, seed removed, thinly sliced

-          3 tablespoons fish sauce

-          2 tablespoons granulated sugar

-          2 teaspoon broth mix

-          1 teaspoon ground white pepper

Method:

1.                  Heat the oil in a frying pan or a skillet over medium heat. When the oil is hot, add the chopped garlic, white parts of green onion , and  sliced chili. Stir fry about 2 minutes until they are fragrant.

2.                  Add the shrimps and saute in medium heat in 10 minutes.

3.                  Then add the pineapple pieces, stir fry for another 5 minutes

4.                  Season with sugar, broth mix, half teaspoon ground pepper.

5.                  Pour the coconut juice, bring to a boil and cook over medium heat for 10 minutes

6.                  Adjust the heat to low flame, add the coconut milk, and half of green onion. Simmer for 10 minutes. Toss well to coat the shrimps with the sauce.

7.                  Add the fish sauce and adjust the flavor by adding more sugar, broth mix . Simmer until the coconut sauce reduced to nearly ¾.

8.                  Add half of green onion. Stir occasionally and cook for 3-5 minutes, until the coconut sauce is fairly dry.

9.                  Turn off the heat, add half teaspoon ground pepper and toss to combine well all ingredients.

Serving:

Transfer the shrimp to serving platter and enjoy immediately  with warm rice.

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Fried chicken egg with button mushroom

Ingredients: serves 4 people

-          4 fresh chicken eggs

-          200 g fresh button mushrooms, 1 inch in cap diameter used only

-          1 small bunch of bean thread noodles (50g)

-          1 tablespoon cornstarch

-          1 tablespoon clear water

-          2 cloves of red shallot, peeled and finely chopped

-          3 stalks of scallion, green and white part used, cut into thin rings

-          2 cloves of garlic, peeled and finely chopped

-          1 teaspoon of broth mix ( pork, beef, chicken are all ok..but I prefer seafood flavor)

-          1 tablespoon of fish sauce

-          2 teaspoon of granulated sugar

-          A pinch of ground white pepper

-          2 tablespoons vegetable oil for frying

Optional garnishes arranged on a plate and placed at table:

• some fresh ripe tomatoes, washed, thinly sliced
• some cucumbers, washed, thinly sliced
• some sprigs of fresh coriander, thinly chopped

Preparation:

Fresh button mushroom: soak in clear water  with a pinch of salt about 20-30 minutes, trim off any damaged spots, dirty stem. Transfer mushrooms in a colander, rinse under running water, and let them drain. Chop into small pieces.

Bean thread noodles: blanch in boiled water about 20-30 seconds, remove them out before they are too soft  and place in a colander to dry completely. Then rinse under cool running tap water. Drain the remaining water and cut  in 3 inch length

Prepare the chicken egg: beat the eggs and place in a mixing  bowl . Add 1 tablespoon water, chopped garlic, thinly sliced green part of scallion, 1 tablespoon fish sauce, 1 teaspoon granulated sugar and 1 tablespoon cornstarch; and whisk well to make egg wash. Then add the bean thread noodles.

How to cook:

1.      Place a skillet or frying pan  ( non-stick ) over medium high heat. Pour in 2 tablespoons cooking oil. When oil is hot, add the cut white parts of shallot. Gently stir until fragrant and rather crispy.

2.      Add the button mushroom pieces and saute for 2- 3 minutes. Season with 1 teaspoon broth mix and 1 teaspoon sugar. Transfer 1/3 mushroom to a small bowl. Place 2/3 in the mixing bowl containing egg wash.

3.      Pour in 2 tablespoons cooking oil. When hot, add red shallot and stir fry until fragrant and crisp.

4.      Add the mixture of egg and mushroom into the pan.

5.      Lower the heat to medium, and immediately cover the frying pan with a lid.

6.      Fry in hot oil for 2 minutes, then uncover, pour over 1 tablespoon vegetable oil.

7.      Add 1/3 mushrooms on top. Gently press on surface to bind the mushroom and egg. Cover, adjust the heat to low and simmer for another 2 minutes.

8.      When egg pie is cooked, turn off the heat, uncover and sprinkle with a pinch of white pepper and prepare for serving.

Serving:

 Carefully remove the whole egg pie with a turner and place in a flat platter. Divide the egg pie into 4, then 8 pieces for serving.

Enjoy immediately  with warm rice, rice noodle or bread and tomato sauce or sweet garlic soy sauce added sliced chili.

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