Crispy Chicken Thigh. Photo courtesy of the Alma
Alma Chef de Cuisine Lê Hữu Nghĩa provides this easy-to-make recipe to help you make crispy chicken legs home.
Chef de Cuisine Lê Hữu Nghĩa of the Alma Resort Cam Ranh. Photo courtesy of the Alma
Ingredients
- Chicken leg: 1 piece/350gr
- Soy sauce: 1tsp
- Dark soy sauce: 1tsp
- Chicken stock powder: 1/2tsp
- Oyster sauce: 1tsp
- Cooking oil: 300ml
- Salt: 2gr
- Pepper: 1/2tsp
- Ginger: 10gr
- Lemongrass: 10gr
- Coriander: 5gr
- Bay leaf: 2 leaves
- Basil: 5gr
- Garlic: 2 cloves
- White rice: 50gr
- Mixed Vietnamese herbs
- Shredded water spinach: 30gr
- Vinegar: 5gr
- Sugar: 5gr
Method
- Wash the chicken leg and marinate with soy, dark soy sauce, chicken powder, pepper, ginger, lemongrass, coriander, and basil, then put in a vacuum bag and keep in the chiller overnight
- Slow cook the chicken with the vacuum bag at 65 degrees for 1.1/2 hour (sous vide cooking)
- After it is cooked, take the chicken leg out of the bag and drain the remaining liquid
- Heat the pan with cooking oil to 200 degrees Celsius and deep-fry the chicken for 5 minutes until the leg becomes golden brown and the skin crispy
- Put basil, garlic and 20gr oil into a blender. All ingredients must be well and finely blended
- Now wash the rice to remove all the bran, add 50gr water and put in a rice cooker
- Basil garlic fried rice: Heat the pan with the basil-garlic oil, add the cooked rice and keep stirring for 3 minutes. Season the fried rice with salt
- Mixed the vinegar and sugar separately in a bowl, then add the shredded water spinach
Presentation
- On a platter, portion the basil garlic fried rice. On top, place the crispy chicken leg and the shredded water spinach. Additionally, some mixed Vietnamese herbs will match this dish perfectly.
Bon appetit!
OVietnam