Tag: chicken fat

The chilly wind sweeps through the streets of Hanoi, Vietnam's bustling capital. As the temperatures drop, there's one longstanding culinary destination that beckons - a humble stall nestled near the historic Ô Quan Chưởng Gate and Đồng Xuân Market on Thanh Hà Street. For over three decades, this unassuming spot has been serving up a delicious treat: fried bánh chưng, a traditional Vietnamese rice cake, cooked to perfection in chicken fat.

The chilly wind sweeps through the Hanoi capital. On these cold days, why not try the delicious treat of fried sticky rice cake with chicken fat near the historic landmarks of Ô Quan Chưởng, Đồng Xuân Market, and Thanh Hà Street? This hidden gem, with over 30 years of experience, offers a unique culinary experience that will warm your soul.

Sticky rice is a simple dish to make, but not everyone knows how to make it so that it is shiny, plump, and still soft after a long time.

Chicken fat is a common sight when butchering a chicken, especially with hens or mature chickens.

Many people believe that boiling chicken is as simple as adding salt and water. In reality, if not done well, the chicken meat can lose its natural sweetness and the skin can become mushy.

Once the chicken is boiled, follow this little trick to make it look more appetizing.

If you know this secret, cooking sticky rice using an electric rice cooker can still result in a chewy and delicious texture without the hassle of using a traditional steamer.

With the following boiled chicken recipe, you will have a beautifully golden, crispy skin on the chicken that won't break apart.

Typically, when purchasing a batch of chickens, upon gutting them, one may come across some chickens that have yellowish fatty deposits in their abdomen, which feel quite heavy when held. This raises some suspicions as to whether this part is edible or not.

With the following boiled chicken recipe, you can enjoy a nutritious and delicious dish that is tender and juicy, and loved by everyone.