Spiced Chicken

Spiced Chicken

Hai Anh is the chef as well as founder of T-art. She is also the author of the book Mieng Nho Dam Da (meaning tasty, tiny pieces) published in July, 2015.

T-art is a restaurant in Hanoi serving Vietnamese food in a modern style. Customers come for a beautiful, delicious meal served in a cozy space with friendly service.

By combining traditional with modern styles, the Vietnamese dishes of T-art are familiar, but with a twist.

Address: 46B Bat Dan Street, Hoan Kiem District, Hanoi,
serving daily From 10 a.m – 2p.m and 6 p.m – 10p.m.
Hotline for reservation: +84 0899464646

INGREDIENTS

  1. CHICKEN
    • Drumsticks 450-500gr per piece
    • String
    • Cooking oil
    • Salt to marinate
    • Pepper
    • Pickled shallots
  2. HERBS FOR ROLLING
    • 15gr coriander
    • 15gr laksa leaves
    • 3 branches of garlic
    • 1 hot pepper
    • 2 leaves of lemon grass
    • Salt
    • Pepper
  1. Onion Sauce
    • Cooking oil
    • 1 sliced onion
    • 100gr chicken broth
  2. Sweet and sour onion
    • 1 sliced onion
    • 5 kumquats
    • 30gr sugar
    • 3gr salt
    • 10gr coriander
    • ½ cowhorn pepper

INSTRUCTIONS

  1. Remove bone from drumsticks beat to make thinner. Marinate with salt and pepper.
  2. Chop herbs and mix with salt and pepper.
  3. Roll chicken in chopped herbs. Use string and tie into roll shape, then deep fry.
  4. Mix sliced onion with sugar, kumquat and salt to make it sweet and sour. Add coriander and sliced pepper when serving.
  5. Stir the rest of the sliced onion with a little oil until it smells good. Braise carefully with chicken broth. Grind the mixture until it becomes smooth.
  6. Put onion sauce on the bottom layer. Place chicken on onion sauce and put sweet and sour onion mixture on the top. Decorate with pickled shallots.

By T-art

This content is also available in: Tiếng Việt

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This content is also available in: Tiếng Việt