A chicken that drools at one sight and scent: now in Vietnamese

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A chicken that drools at one sight and scent: now in Vietnamese

A chicken is always good, a chicken is always delicious. As the popular wisdom says, there would be a chicken, cook and... Anyone, in general, cooks. And, also - bake. Or fry. Or twist it for minced meat and make cutlets, or you can - soufflé. There are a lot of options.

Here is only one drawback of the chicken - it gets boring, an infection.

And also - a modern chicken becomes inedible after heating. A strange note appears in the aroma of chicken, which reminds me of a note of rancid fat, and its taste deteriorates sharply. It doesn't matter that it cooled down a couple of hours ago only.

By the way, it is not so difficult to cope with this. Halal chickens do not suffer from this disadvantage. And the village ones. They were fed not with compound feed with incomprehensible additives, but with grain and worms.

If you are tired of the chicken, you can say "krex-fex-pex", make a couple of passes with your hands, and... voila, we have a chicken in a new incarnation.

For example, in the Vietnamese style.

We take:

  • Chicken thighs
  • 60 ml soy sauce
  • 60 milliliters of Vietnamese fish sauce
  • 50 grams of brown sugar
  • A piece of ginger - a couple of centimeters
  • Chili sauce (not chili ketchup, but sauce!) To taste
  • Lime - a couple of pieces
  • Bunch of cilantro
  • Several cloves of garlic (to taste)
  • Mute vegetable oil

How do we cook

Peel and grind ginger on a fine grater

Drain the zest from one lime and squeeze out the juice - we need it for the marinade

Pass the garlic through a press or finely chop

Chop a piece of cilantro finely and finely

In a jar (this is more convenient) we combine all the ingredients, except for the chicken. We close the lid with a jar and actively shake it.

Now we put the chicken thighs in a bowl, fill it with the resulting marinade and, covered with a film, send it to stand for a couple of hours.

As the marinating time comes to an end, turn on the oven. We need 220 degrees. We put a baking sheet at the bottom (you can cover it with baking paper), it will catch the dripping juice. In the middle of the oven there is a grate on which we put chicken thighs so that they do not come into contact with each other. We bake for 30-40 minutes so that the crust becomes ruddy, crispy, appetizing.

Serve with lime slices (we have Vietnamese chicken, right?) And cilantro. You can add a side dish, but just with fresh crusty bread and ginger sauce, such a chicken is oh so good!

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