Tender and juicy chicken rice, with a slight chewiness from the chicken, the sweet and sour taste of carrots, the richness of the sauce, and the essential aroma of fish sauce.
Ingredients:
– Chicken thighs
– Turmeric powder for coloring
– 5 shallots
– 2 lemons
– 1 carrot
– 1 garlic bulb, 3-4 chili peppers
– Some cilantro for garnish
– 1 egg
– 1/2 bowl of cooking oil
– Seasonings: salt, sugar, chicken stock
How to make the egg butter sauce:
– Separate the egg yolk into a bowl + 1/2 teaspoon of sugar.
– Whisk until the sugar is dissolved, creating a slightly opaque white mixture.
– Add 1-2 teaspoons of cooking oil into the mixture and divide into several portions.
– Stir the mixture clockwise with 4 chopsticks evenly, without stirring in the opposite direction, to avoid separation and oil leakage.
– Add the remaining cooking oil and stir until the mixture thickens, giving a firm texture and a shiny appearance. Then add 1/4 teaspoon of salt + 3-4 drops of lemon juice. Stir for the last time, and the egg butter sauce is done.
How to make the chicken rice:
– Marinate the chicken thighs with turmeric powder, some shallots, and peppercorns, and add 1 teaspoon of salt (marinate for 30 minutes).
– Sauté some minced purple shallots with chicken fat. Then add the reserved chicken broth and use this broth to cook the rice (if there’s no chicken fat, sauté the purple shallots with normal cooking oil). The rice will have a fragrant smell and a beautiful yellow color.
– After the chicken is cooked, remove the chicken bones and cut into small pieces or shred.
How to make the sweet and sour dipping sauce:
– 1 tablespoon of fish sauce.
– 2 tablespoons of sugar.
– 1 tablespoon of filtered water (warm water).
– Juice of 1/2 lemon.
– Crushed garlic and chili peppers at the end.
A similar method is used for the sweet and sour carrot:
– Soak the carrots in saltwater for 15 minutes to make them firmer and crunchier.
– Rinse the carrots with water to remove the saltwater, repeat this process 3-4 times to reduce the saltiness.
– Add 1 tablespoon of sugar and the juice of 1/2 lemon.
– Mix well and refrigerate for 15 minutes. The longer you refrigerate, the crunchier and more flavorful it will be.
Serve the chicken rice with the side dishes, sprinkle with some fried shallots, and top it off with a spoonful of fragrant egg butter sauce.
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