A meticulous mother has shared in detail a recipe for the famous delicious Nha Trang chicken rice:
The chicken is soft and tender, with a slight chewiness from the chicken meat, the sweet and sour taste of carrots, the richness of the sauce, and the essential element of the rice is the sweet and sour fish sauce.
Ingredients:
– Chicken thighs.
– Turmeric powder for color.
– 5 purple onions.
– 2 limes.
– 1 carrot.
– 1 garlic bulb, 3-4 chili peppers.
– Some cilantro for serving and garnish.
– 1 chicken egg.
– 1/2 bowl of cooking oil rice.
– Seasonings: salt, sugar, bouillon powder.
How to make the butter sauce:
– Separate the egg yolk and put it in a bowl for eating + 1/2 coffee spoon of sugar.
– Whisk until the sugar dissolves, forming a slightly cloudy white mixture.
– Add 1-2 coffee spoons of cooking oil to the mixture and divide it into several portions.
– Use 4 chopsticks to stir in a clockwise direction evenly, without reversing the stirring direction, or it will become lumpy and separate the oil.
– Gradually add cooking oil and stir until the mixture thickens again, feels chopstick-hard and has a smooth shiny appearance, then add 1/4 coffee spoon of salt + 3-4 drops of lime juice. Stir for the final time, and the butter sauce is done.
How to cook the chicken rice:
– Coat the chicken skin with turmeric powder and put it in a pot to boil with some purple onions and peppercorns, season with 1 coffee spoon of salt (boil for 30 minutes).
– Fry a little chicken fat with finely chopped purple onions. Then pour in the boiled chicken broth from earlier and use this broth to cook the rice (if there is no fat in the chicken, sauté the purple onions with normal cooking oil). The rice will have a fragrant aroma and beautiful yellow color when cooked.
– After the chicken is cooked, remove the thigh bones, cut into small bite-sized pieces, or shred it.
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 from 1/2 lime.
– Crushed garlic and chili added at the end.
Similarly, for the quickly pickled sweet and sour carrots:
– Soak the carrots in salted water for 15 minutes to make them crispy and crunchy.
– Then squeeze out the excess salted water and rinse with normal water, repeat the process 3-4 times to reduce the saltiness.
– Season with 1 tablespoon of sugar, 1/2 lime.
– Mix well and refrigerate for 15 minutes, the pickled carrots are ready to serve. The longer it sits, the crispier and more flavorful it becomes.
Arrange the rice and chicken on a plate, add the side dishes, then sprinkle some fried onions on top and finally, 1 spoonful of the fragrant and rich butter sauce.
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