Chicken simmered with coconut milk
- Preparation time: 20 minutes
- Cook time: 40 minutes
Coconut milk adds the sweet and rich taste to the chicken dish. This is best served with steamed rice on a cold winter day.
Photo: @evamalene
Ingredients
- 1 Pound chicken drumsticks
- ½ Cup fresh milk
- ½ Cup coconut milk
- 1 Tsp of salt
- 1 Tsp of spice
- 1 Tsp of sugar
- 1 Tsp of grinded garlic
- 1 Tsp of grinded citronella
- 1 Tbsp of grinded red chilly
- 2Tsp of curry powder
- Cooking oil
Preparation
- Wash the drumsticks, then mix with spice, salt, and sugar for 10 minutes
- Boil cooking oil, fry garlic, chilly and citronella then add curry powder, stir well
- Put chicken into the above mixture for 30 minutes
- Cooked the mixed chicken with small fire for 5 minutes, then add coconut milk, salt, sugar, heat until it is viscous appropriately
- Serving suggestion: serve with cooked rice or vermicelli
![Óc trần lá ngải](/media/cache/d4/12/d4127ab3f15271717b98ebeca08aa414.jpg)
Óc trần lá ngải
Óc trần lá ngải is listed among the most horror foods for foreign visitors in Vietnam.
![Grilled beef wrapped in wild betel leaf](/media/cache/4f/e0/4fe00fbc79942e6eab9fdcf9bbea4e10.jpg)
Grilled beef wrapped in wild betel leaf
Riding along the crowded streets of Saigon in the afternoon, people can often be attracted by a fragrant and spicy smell of seasoned grilled rolls of beef, stemming from moving-stalls blurred in the smoke from charcoal flame. This dish, wrapped up in wild betel leaf, has become a favorite snack of Vietnamese, particularly Saigonese, to serve with beer or wine.
![Snakehead Congee](/media/cache/78/f7/78f7d761aca7b1a4c36d1988ce44af62.jpg)
Snakehead Congee
Snakehead fish congee can appear as a normal dish of the commoners, but to those who first taste, that dish served in hotpot style is quite a surprise.