(Đùi Gà Nướng Xốt Lá Cóc)
With Head Chef Hào Nguyễn of Senté Restaurant
Ambarella leaves are a fantastic spice that are almost forgotten in Vietnamese cuisine nowadays. It is freshly aromatic, slightly sour, and pairs exceptionally well with chicken. Such notes inspired the signature sous-vide grilled chicken thighs with ambarella leaves at Senté.
Head Chef Hào Nguyễn
Ingredients:
- Boneless chicken thigh: 300g
- Lemongrass: 1
- Shallot: 20g
- Garlic: 10g
- Mint: 10g
- Oyster sauce: 20g
- Pepper: 3g
- Ambarella leaves: 5
- Fish sauce: 50g
- Sugar: 30g
- Chili: 1
Sous vide grilled chicken with ambarella leave sauce
Preparation:
Marinate sauce:
- Chicken should be cleaned with light salt water before cleaning it again. Use a tissue to absorb any water left on the chicken.
- Bruise and mince the lemongrass, garlic, shallot and mint.
- Mix spices to make the marinade: lemongrass, garlic, shallot, mint, oyster sauce, and pepper.
- Marinate the chicken with a mix of the above spices for at least 30 minutes.
Grill chicken:
- Turn on the oven for 15 minutes at 200 degrees Celsius before grilling.
- Put the chicken tray into the oven and grill for 15-20 minutes.
- You can grill the chicken in a charcoal oven for a smoky flavour. However, grill at a medium-low temperature to avoid the chicken being burnt outside, and stay juicy inside.
Dipping sauce:
- Clean the ambarella leaves and chilli with fresh water before slicing them into thin strips.
- Pour fish sauce, sugar, ambarella leaves, and chilli into a bowl and stir thoroughly.
You can sample the dish at Senté Restaurant and more at 20 Nguyễn Quang Bích Street or 12 Liễu Giai Street, Hà Nội.
OVietnam