How to choose fresh chicken
Choose chickens that are pinkish red in color and have no blood clots or bruises on their skin. Avoid buying chickens with dark skin because they were killed before being slaughtered.
When buying chickens, you should choose those with slim bodies, light yellow skin, thin, smooth, highly elastic, with dark yellow lines in some places such as the breast, wings, and back.
Use your hand to press on the thigh or breast to check if the chicken has been injected with water. If the chicken feels mushy, slippery, or deformed, do not buy it.
When buying frozen chicken, you should buy at reputable supermarkets and stores to ensure product quality.
How to remove chicken odor
Method 1: Mix vinegar and salt in the ratio: 2 salt 1 vinegar and rub all over the chicken, rub several times then rinse thoroughly with clean water.
You can crush 1 ginger root with a little white wine and massage it onto the chicken and leave it for about 30 minutes before cooking to help eliminate the unpleasant odor.
Method 2: Just rub a few slices of lemon on the chicken with a little salt, then rinse thoroughly with cold water.
Method 3: You can crush 1 ginger root with a little white wine and massage it onto the chicken and leave it for about 30 minutes before cooking to help eliminate the unpleasant odor.
How to choose fresh and delicious Vietnamese coriander
You should choose Vietnamese coriander stalks with small leaves, characteristic aroma, not crushed, wilted and no strange smell.
You should not buy large, shiny Vietnamese coriander leaves because they are less fragrant and not as delicious as small-leaf Vietnamese coriander leaves.
How to choose delicious dried mushrooms
You should choose mushrooms with large, thick wings and few baby mushrooms at the base. The color of delicious mushrooms is dark amber, the upper surface of the mushroom is slightly shiny and the lower surface of the mushroom is coffee with milk color.
Avoid choosing mushrooms that look too black, because this type can become mushy when soaked in water and is less crispy.
Ingredient
1 chicken (1.5kg); 50 gr dried black fungus; 40 gr Vietnamese coriander; 1 tablespoon minced garlic; 1 clove ginger; 150 gr shallot; 1 onion; A little vinegar; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; A little common spices (salt/ ground pepper/ MSG/ seasoning powder/ sugar); 8 tablespoons cooking oil.
Some ingredients to make steamed chicken with Vietnamese coriander.
How to prepare
Clean and deodorize the chicken by mixing vinegar and salt in the appropriate ratio and rubbing it all over the chicken for 10-15 minutes, not forgetting to use a knife to scrape off the outer feathers.
This will remove any remaining feathers from the chicken and remove any unpleasant odors. Then, rinse thoroughly with water and let the chicken dry inside and out.
Peel the shallots and garlic, then grind them in a blender. Heat 8 tablespoons of cooking oil in a pan. When the oil is hot, add the shallots and saute until fragrant.
When the shallots start to give off a fragrant aroma, add the garlic and fry for 2-3 minutes until the garlic and shallots turn a beautiful golden color, then turn off the heat.
Mix the marinade with 2 teaspoons of salt, 1 tablespoon of sugar, 1/2 teaspoon of MSG and 1/2 teaspoon of ground pepper. Marinate the chicken inside and out. To help the chicken absorb the spices better, lightly score the chicken and rub the spices into the score.
Next, mix the marinade with 1 tablespoon oyster sauce, 1/2 teaspoon sesame oil, 1 tablespoon fried onion - garlic. Marinate the chicken inside and out with this seasoning.
Cut Vietnamese coriander into small pieces. Cut ginger into thin strips. Cut onion into thin strips. After soaking, wash the black fungus, cut off the stem, and cut into thin strips.
The finished product of steamed chicken with Vietnamese coriander is delicious and fragrant.
Take half of the Vietnamese coriander, half of the shredded onion, all the black fungus and all the shredded ginger, mix well with the remaining fried onion and garlic, 1 teaspoon ground pepper, 1 teaspoon sugar, 1/4 teaspoon MSG, 1/2 teaspoon sesame oil, 1 teaspoon seasoning powder and 1 teaspoon oyster sauce. Mix well.
Put all the stuffing inside the chicken. Leave the chicken for 30 minutes to let the chicken absorb the spices. Place the chicken on a large plate and put it in a steamer, turn on medium heat and steam for 1 hour until the chicken is cooked.
While waiting for the chicken to cook, let's make the vegetables to go with the chicken. Use half of the remaining onions to soak in half a bowl of cold water, add 1 tablespoon of sugar and 1.5 tablespoons of vinegar, mix well and leave the onions for about 40 minutes to reduce the pungent taste and make them sour. Then mix the onions with the remaining half of the Vietnamese coriander, we have the vegetables to go with the chicken.
Source: https://giadinh.suckhoedoisong.vn/hay-doi-vi-cho-gia-dinh-bang-mon-ga-hap-rau-ram-thom-nong-moi-la-172250702153233475.htm
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