Miến Gà
Directions
- 1Prepare the chicken thighs by removing the bones and excess skin.
- 2Prepare the chicken thighs by removing the bones and excess skin.
- 3Prepare the chicken thighs by removing the bones and excess skin.
- 4Put the chicken thighs, peeled onion, spring onion whites, peeled carrots, smashed ginger, salt, chicken powder, sugar, turmeric powder, and water into a 3 litre pot.
- 5Put the chicken thighs, peeled onion, spring onion whites, peeled carrots, smashed ginger, salt, chicken powder, sugar, turmeric powder, and water into a 3 litre pot.
- 6Put the chicken thighs, peeled onion, spring onion whites, peeled carrots, smashed ginger, salt, chicken powder, sugar, turmeric powder, and water into a 3 litre pot.
- 7Bring the mixture to a simmer and make sure to fish out all impurities before seasoning.
- 8Bring the mixture to a simmer and make sure to fish out all impurities before seasoning.
- 9Bring the mixture to a simmer and make sure to fish out all impurities before seasoning.
- 10Simmer for 1 hour.
- 11Simmer for 1 hour.
- 12Simmer for 1 hour.
- 13Peel the garlic and blitz it all until you have something like shown in the video.
- 14Peel the garlic and blitz it all until you have something like shown in the video.
- 15Peel the garlic and blitz it all until you have something like shown in the video.
- 16Heat up neutral oil on medium in a frying pan and add the blitzed garlic.
- 17Heat up neutral oil on medium in a frying pan and add the blitzed garlic.
- 18Heat up neutral oil on medium in a frying pan and add the blitzed garlic.
- 19Add a pinch of salt for flavour and when it gets to the colour shown in the video, drain it and make sure to catch that garlic oil at the bottom.
- 20Add a pinch of salt for flavour and when it gets to the colour shown in the video, drain it and make sure to catch that garlic oil at the bottom.
- 21Add a pinch of salt for flavour and when it gets to the colour shown in the video, drain it and make sure to catch that garlic oil at the bottom.
- 22Give it a few minutes for the crispy garlic to air out and then add it back into the oil.
- 23Give it a few minutes for the crispy garlic to air out and then add it back into the oil.
- 24Give it a few minutes for the crispy garlic to air out and then add it back into the oil.
- 25Remove the chicken thighs from the broth and cut them into slices.
- 26Remove the chicken thighs from the broth and cut them into slices.
- 27Remove the chicken thighs from the broth and cut them into slices.
- 28Give the broth a final taste and add fish sauce if you need it to be saltier or add more water if it's too salty.
- 29Give the broth a final taste and add fish sauce if you need it to be saltier or add more water if it's too salty.
- 30Give the broth a final taste and add fish sauce if you need it to be saltier or add more water if it's too salty.
- 31Soak the glass vermicelli in hot water for 5-7 minutes and then drain and rinse in cold water.
- 32Soak the glass vermicelli in hot water for 5-7 minutes and then drain and rinse in cold water.
- 33Soak the glass vermicelli in hot water for 5-7 minutes and then drain and rinse in cold water.
- 34Assemble the dish by adding the broth to the soaked vermicelli, followed by the sliced chicken, spring onion greens, coriander, crispy fried shallots, garlic oil, sliced carrots and freshly cracked pepper.
- 35Assemble the dish by adding the broth to the soaked vermicelli, followed by the sliced chicken, spring onion greens, coriander, crispy fried shallots, garlic oil, sliced carrots and freshly cracked pepper.
- 36Assemble the dish by adding the broth to the soaked vermicelli, followed by the sliced chicken, spring onion greens, coriander, crispy fried shallots, garlic oil, sliced carrots and freshly cracked pepper.
Ingredients
- 200 g glass vermicelli
- 200 g glass vermicelli
- 200 g glass vermicelli
- 1 kg chicken thighs, skin on & bone in
- 1 kg chicken thighs, skin on & bone in
- 1 kg chicken thighs, skin on & bone in
- 1 whole onion, peeled
- 1 whole onion, peeled
- 1 whole onion, peeled
- 5 spring onions, whites
- 5 spring onions, whites
- 5 spring onions, whites
- 4 carrots, peeled
- 4 carrots, peeled
- 4 carrots, peeled
- 1 big knob ginger, cut into 4-5 thick slices & smashed
- 1 big knob ginger, cut into 4-5 thick slices & smashed
- 1 big knob ginger, cut into 4-5 thick slices & smashed
- 1 tbsp salt
- 1 tbsp salt
- 1 tbsp salt
- 2 tbsp chicken powder
- 2 tbsp chicken powder
- 2 tbsp chicken powder
- 1 tbsp sugar
- 1 tbsp sugar
- 1 tbsp sugar
- 1 tsp turmeric powder
- 1 tsp turmeric powder
- 1 tsp turmeric powder
- 3 L water
- 3 L water
- 3 L water
- 1 fish sauce
- 1 fish sauce
- 1 fish sauce
- 0.75 bulb garlic, all cloves peeled
- 0.75 bulb garlic, all cloves peeled
- 0.75 bulb garlic, all cloves peeled
- 150 ml neutral oil
- 150 ml neutral oil
- 150 ml neutral oil
- 1 pinch sea salt
- 1 pinch sea salt
- 1 pinch sea salt
- 5 spring onion greens
- 5 spring onion greens
- 5 spring onion greens
- 1 handful coriander
- 1 handful coriander
- 1 handful coriander
- 1 crispy fried shallots
- 1 crispy fried shallots
- 1 crispy fried shallots
- 1 crispy chicken skin
- 1 crispy chicken skin
- 1 crispy chicken skin
- 1 sliced carrots
- 1 sliced carrots
- 1 sliced carrots
- 1 freshly cracked pepper
- 1 freshly cracked pepper
- 1 freshly cracked pepper
Equipment
3 litre potknifechopping boardfood processorfrying panstrainerbowl