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Vietnam

Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

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VIETNAM CUSINE RECIPES

CHICKEN CHAO

(Northern dish)

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Ingredients: (makes 4 bowls)

100 g normal rice
50 g glutinous rice
400 g chicken thigh
2.5 liters chicken broth (see dish No B2-II)
20 g green onion, coriander
1 shallot and 1 ginger root, crushed
Fish sauce, salt, pepper, and msg to taste

Preparation:

1. Mix normal rice and glutinous rice, wash and drain.
2. Place chicken into a pot, add chicken broth, crushed shallot and ginger, and some salt. Bring to a boil and skim off the bubbles on the surface. Reduce heat and simmer for 15 minutes. When fat rises to the surface, remove chicken. Remove bones and slice meat into pieces measuring 1x2x4 cm.
3. Filter out 2.5 liters of the water in which the chicken was boiled to use as broth for the chao.
4. Rinse green onion and coriander, dice, and distribute equally among four large bowls.
2. After 30-35 minutes, the rice should become bloated and the broth viscous and clear, indicating that the chao is cooked through. Add chicken pieces, salt, fish sauce and msg to taste.

Cooking:

1. Bring the chicken broth to a boil, add washed rice, bring again to a boil, and reduce heat and simmer.
3. Ladle into four large bowls. Serve hot.Each person can add fish sauce and pepper to taste individually.


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