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Chicken leaf Giang hot pot is a famous hot pot dish of the Southern region, this dish attracts diners thanks to its sweet and sour taste, rich and mildly spicy. When it’s cold, it’s really nice to eat hot pot, isn’t it? It’s about to be the rainy season, let’s learn how to cook the chicken hotpot dish that I am about to guide here to make it for the whole family to enjoy.
20 Minutes Processing
60 Minutes For
- 700g chicken
- 150g jasmine leaves
- 3 lemongrass plants
- A few chili peppers and 1 horn chili
- 1/2 onion
- 15g cilantro, 15g coriander
- Minced garlic
- Common seasoning: Salt, seasoning, fish sauce, sugar, cooking oil
- Served with: fresh vermicelli, banana cabbage, water spinach
Wash chicken, cut into bite-sized pieces and marinate with 1/2 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of seasoning and mix well, leave for 15 minutes for the meat to absorb the spices.
Put 3 tablespoons of cooking oil in the pot and then add the minced garlic and fry until golden, then take out the garlic , add lemongrass and crushed chili to stir-fry until fragrant, then add the chicken to the island to hunt.
Pour 2 liters of water into the pot, when the water boils again, remove the foam to make the broth clear , and at the same time lower the heat and cook the chicken for 20 minutes until the meat is soft.
Crush the leaves to crush them, then put them in the pot .
Season again with 4 tablespoons seasoning, 4 tablespoons sugar and 6 tablespoons fish sauce . Then you add chopped onion, sliced horn pepper, braised cilantro and cilantro . Finally add sauteed garlic and you’re done.
Find out how to cook chicken hotpot with é leaves in Dalat! The sweet hot pot sauce combined with the mild sour taste of the é leaves, the moderately tough chicken is very attractive.
When it’s cold, there’s nothing better than enjoying a hot, fragrant pot of chicken hot pot. Let’s cook together and let me know your finished product. Good luck with this recipe!
See more ways to cook many delicious dishes in the category Daily delicacies
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