Miến Gà

60 mins
Serves 5
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Directions

  1. 1Take the bones out of the chicken thighs and chop off excess skin.
  2. 2Take the bones out of the chicken thighs and chop off excess skin.
  3. 3Take the bones out of the chicken thighs and chop off excess skin.
  4. 4Put the chicken pieces in a 3 litre pot with cold water.
  5. 5Put the chicken pieces in a 3 litre pot with cold water.
  6. 6Put the chicken pieces in a 3 litre pot with cold water.
  7. 7Add aromatics: 1 whole peeled onion, 5 spring onion whites, 4 peeled carrots, 1 big knob of smashed ginger.
  8. 8Add aromatics: 1 whole peeled onion, 5 spring onion whites, 4 peeled carrots, 1 big knob of smashed ginger.
  9. 9Add aromatics: 1 whole peeled onion, 5 spring onion whites, 4 peeled carrots, 1 big knob of smashed ginger.
  10. 10Bring to a simmer and fish out impurities before seasoning.
  11. 11Bring to a simmer and fish out impurities before seasoning.
  12. 12Bring to a simmer and fish out impurities before seasoning.
  13. 13Add 1 tbsp salt, 2 tbsp chicken powder, 1 tbsp sugar, and 1 tsp turmeric powder.
  14. 14Add 1 tbsp salt, 2 tbsp chicken powder, 1 tbsp sugar, and 1 tsp turmeric powder.
  15. 15Add 1 tbsp salt, 2 tbsp chicken powder, 1 tbsp sugar, and 1 tsp turmeric powder.
  16. 16Simmer for 1 hour.
  17. 17Simmer for 1 hour.
  18. 18Simmer for 1 hour.
  19. 19Prepare garlic oil: Peel ¾ of a big bulb of garlic and blitz it in a food processor.
  20. 20Prepare garlic oil: Peel ¾ of a big bulb of garlic and blitz it in a food processor.
  21. 21Prepare garlic oil: Peel ¾ of a big bulb of garlic and blitz it in a food processor.
  22. 22Heat up neutral oil in a pan on medium heat, add the blitzed garlic and a pinch of salt, and cook until golden brown.
  23. 23Heat up neutral oil in a pan on medium heat, add the blitzed garlic and a pinch of salt, and cook until golden brown.
  24. 24Heat up neutral oil in a pan on medium heat, add the blitzed garlic and a pinch of salt, and cook until golden brown.
  25. 25Drain the garlic and set aside. Keep the garlic oil.
  26. 26Drain the garlic and set aside. Keep the garlic oil.
  27. 27Drain the garlic and set aside. Keep the garlic oil.
  28. 28Soak the glass vermicelli (200-300g) in hot water for 5-7 minutes, then drain and rinse with cold water.
  29. 29Soak the glass vermicelli (200-300g) in hot water for 5-7 minutes, then drain and rinse with cold water.
  30. 30Soak the glass vermicelli (200-300g) in hot water for 5-7 minutes, then drain and rinse with cold water.
  31. 31Prepare garnish: Chop spring onion greens and coriander.
  32. 32Prepare garnish: Chop spring onion greens and coriander.
  33. 33Prepare garnish: Chop spring onion greens and coriander.
  34. 34Remove the chicken thighs from the broth and cut them into slices.
  35. 35Remove the chicken thighs from the broth and cut them into slices.
  36. 36Remove the chicken thighs from the broth and cut them into slices.
  37. 37Taste the broth and adjust seasoning if needed (add fish sauce or water).
  38. 38Taste the broth and adjust seasoning if needed (add fish sauce or water).
  39. 39Taste the broth and adjust seasoning if needed (add fish sauce or water).
  40. 40Assemble the Miến Gà: In a bowl, combine the soaked vermicelli, chicken slices, broth, spring onions, coriander, crispy shallots, garlic oil, and cracked pepper.
  41. 41Assemble the Miến Gà: In a bowl, combine the soaked vermicelli, chicken slices, broth, spring onions, coriander, crispy shallots, garlic oil, and cracked pepper.
  42. 42Assemble the Miến Gà: In a bowl, combine the soaked vermicelli, chicken slices, broth, spring onions, coriander, crispy shallots, garlic oil, and 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 white onion, peeled
  • 1 whole white onion, peeled
  • 1 whole white 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
  • 0 fish sauce
  • 0 fish sauce
  • 0 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
  • 0 spring onion greens
  • 0 spring onion greens
  • 0 spring onion greens
  • 0 coriander
  • 0 coriander
  • 0 coriander
  • 0 crispy fried shallots
  • 0 crispy fried shallots
  • 0 crispy fried shallots
  • 0 crispy chicken skin
  • 0 crispy chicken skin
  • 0 crispy chicken skin
  • 0 sliced carrots
  • 0 sliced carrots
  • 0 sliced carrots
  • 0 freshly cracked pepper
  • 0 freshly cracked pepper
  • 0 freshly cracked pepper

Equipment

3 litre potknifechopping boardfood processorfrying pansievebowlkettle