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Vietnam

Cooking Vietnam Cusine

Chicken and Duck Recipe

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VIETNAM CUSINE RECIPES

BOILED CHICKEN

(Vietnamese dish)

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ingredients: (makes 1 plate)

800 g chicken (preferably a young bird)
1 bulb each ginger and shallot
1 lime
3-4 lime leaves
Salt and pepper to taste

Preparation:

1. Peel and crush ginger and shallot.
2. Dress chicken; remove neck, wings and feet.
3. Remove central rib and slice lime leaves into strings.

Cooking:

1. Pour enough water into a pan so that the chicken is covered and bring water to a boil. When small bubbles appear, add salt (20 g/ liter), crushed ginger, shallot and chicken. When water returns to a boil, skim off the bubbles from the surface.
2. Reduce heat and simmer. When chicken floats and there is fat floating on the surface of the broth, poke the chicken with a skewer. If the liquid that flows out of the puncture is clear, the chicken is ready. Remove and drain.
3. Let cool and chop chicken into 4x4 cm squares. Then place on a plate (with chicken skin facing up) and sprinkle with lime leaves. Serve cool and dip in salt, lime juice and pepper.





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