American chicken fried with cashew nuts, grilled with lemongrass, curry sauce is easy to make for family meals

It’s the weekend, please enjoy 3 dishes American chicken of the Chef Le Xuan Tam – who owns a collection of prestigious awards that any chef must dream of.

Chef Tam has more than ten years of experience as the head chef of the fine dining restaurant Reflection at Caravelle hotel.

From 2017 until now, he has been the chief chef of the Moo Beef Steak chain in the South of Vietnam.

first. Stir-fried chicken with cashew nuts

Material: American quadrant chicken thighs, cornstarch, sesame oil, seasoning

Ingredients for sauce xao: Oyster sauce, Hoisin sauce, soy sauce, ketchup, chili sauce, rice vinegar, minced ginger, minced garlic, seasoning powder

Stir-fry Ingredients: Aromatic roasted cashews, onions, bell peppers (red + yellow)

Ingredients to choose from: White rice, lettuce, tomato, cucumber, herbs, lemon and chili

Perform:

Dry the chicken with absorbent paper on both sides on a cutting board. Use a knife to remove the bones of the chicken and cut it into bite-sized pieces about 3cm, marinate with cornstarch and sesame oil, salt. Put all the prepared sauces in a bowl, mix well.

Bell peppers, onions cut into bite-sized pieces. Heat a small amount of oil in a pan, fry the chicken until golden brown, continue to add bell peppers and sliced ​​onions and saute, when the mixture is lightly fragrant, continue to add enough sauce mixture to the pan. Stir-fry the mixture until the sauce blends well with the ingredients in the pan. Finally, put the roasted cashews in the pan. Mix well and season to taste.

Garnish the dish with hot rice and salad. Note: This dish is delicious to be used/served when it is still hot, do not over-cook the chicken, the chicken will be dry.

2. Grilled chicken with lemongrass

Material: American chicken thighs

Raw materialschicken marinade: Minced lemongrass, minced garlic, minced red onion

Minced horn chili, finely chopped lime leaves, chili powder, Phu Quoc fish sauce

Seasoning powder, honey, cashew oil, crushed black pepper, shrimp satay

Lemongrass is used to clamp chicken when grilled

All spices in a large bowl, mix well, season to taste to taste to marinate the chicken

Side ingredients: White rice, lettuce, tomato, cucumber, herbs, lemon and chili

Perform:

Place the chicken on a cutting board and dry both sides with kitchen paper. Use a sharp knife to remove bones, cut into bite-sized pieces about 4-5 cm. Add the mixed sauce to the meat and mix well, marinate for about 2 hours or so for the meat to absorb the spices.

Lemongrass cut off the remaining tops about 20cm, smash the top of the lemongrass stem, gently separate the lemongrass stalks and then put the marinated chicken in the middle of the stem, clamp it. Put a little oil in the pan, heat, sauté the chicken with lemongrass, until the meat turns golden and fragrant. Then put in the oven at temperature 200⁰C for 10 minutes. American chicken cooked at 74⁰C.

American chicken sandwiched with lemongrass grilled over charcoal fire will be more delicious. When cooking American chicken, it must be cooked / or grilled to be evenly cooked, not when the meat is raw or undercooked.

3. Tacos American Chicken with Curry Mayo

Material: American chicken thighs

Ingredients for chicken marinade: Mayonnaise, curry powder, sweet and sour fish sauce, sweet and sour sauce, chili sauce, sesame oil, roasted peanuts, salt, pepper

Food ingredientsem: Tacos, purple onion (shredded), American salad, horn pepper (sliced), coriander, avocado, grated cheese

Perform: American chicken is washed, dried, then boiled with a little salt, ginger and vegetables to absorb the spices. Let the chicken cool then shred the chicken like a chicken salad. All chicken marinade mixture in a mixing bowl and ready to mix. Mix the chicken with the sauce mixture, sliced ​​purple onion, chili pepper, coriander, and pho cinnamon, to infuse the spices.

Put the chicken mixture into the Tacos along with the chopped American salad lining the bottom of the cake. Top with sliced ​​avocado, cilantro, some crushed peanuts and cheese.

Source: Chef Le Van Tam, American Poultry & Egg Export Association