Miến Gà

Name: Miến Gà
Total time: 60 min
Yield: 5 servings
Cuisine: Thai
Ingredients: 200 g glass vermicelli; 1 kg chicken thighs, skin on & bone in; 1 whole white onion, peeled; 5 spring onions, whites; 4 carrots, peeled; 1 big knob ginger, cut into 4-5 thick slices & smashed; 1 tbsp salt; 2 tbsp chicken powder; 1 tbsp sugar; 1 tsp turmeric powder; 3 L water; 0 fish sauce; 0.75 bulb garlic, all cloves peeled; 150 ml neutral oil; 1 pinch sea salt; 0 spring onion greens; 0 coriander; 0 crispy fried shallots; 0 crispy chicken skin; 0 sliced carrots; 0 freshly cracked pepper

Serves 5

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Miến Gà

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Serves 5

Directions

1Take the bones out of the chicken thighs and chop off excess skin.
2Put the chicken pieces in a 3 litre pot with cold water.
3Add aromatics: 1 whole peeled onion, 5 spring onion whites, 4 peeled carrots, 1 big knob of smashed ginger.
4Bring to a simmer and fish out impurities before seasoning.
5Add 1 tbsp salt, 2 tbsp chicken powder, 1 tbsp sugar, and 1 tsp turmeric powder.
6Simmer for 1 hour.
7Prepare garlic oil: Peel ¾ of a big bulb of garlic and blitz it in a food processor.
8Heat up neutral oil in a pan on medium heat, add the blitzed garlic and a pinch of salt, and cook until golden brown.
9Drain the garlic and set aside. Keep the garlic oil.
10Soak the glass vermicelli (200-300g) in hot water for 5-7 minutes, then drain and rinse with cold water.
11Prepare garnish: Chop spring onion greens and coriander.
12Remove the chicken thighs from the broth and cut them into slices.
13Taste the broth and adjust seasoning if needed (add fish sauce or water).
14Assemble 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
1 kg chicken thighs, skin on & bone in
1 whole white onion, peeled
5 spring onions, whites
4 carrots, peeled
1 big knob ginger, cut into 4-5 thick slices & smashed
1 tbsp salt
2 tbsp chicken powder
1 tbsp sugar
1 tsp turmeric powder
3 L water
0 fish sauce
0.75 bulb garlic, all cloves peeled
150 ml neutral oil
1 pinch sea salt
0 spring onion greens
0 coriander
0 crispy fried shallots
0 crispy chicken skin
0 sliced carrots
0 freshly cracked pepper

Equipment

3 litre potknifechopping boardfood processorfrying pansievebowlkettle

Miến Gà

Serves 5

facebook.com

Miến Gà

facebook.com

Serves 5

Directions

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