Mì gà rán is fried chicken with egg noodle soup. The chicken thighs and wings are first cooked in the broth with chicken bones, dried shrimps and radish, then fried in a pan and laid on top of the noodles. Eat it with sliced chili. The author calls it a hot bowl for winter days and a good dish to share with family and friends at Christmas. Time: the chicken marinates for 1–2 hours. Ingredients For the chicken and broth 1 kg chicken thighs and wings 2–3 chicken bones (bone chicken, sold at Vietnamese markets) White radish, salty radish, dried shrimps and onion, for the broth Salt, sugar, pepper For the bowls 500 g egg noodle (sold at Vietnamese or Chinese markets) Vegetables: bean sprouts, scallion, salad, shallot Purple onions Chili How to make mì gà rán 1. Marinate the chicken Clean the chicken thighs and wings in water with a little salt added. Use a knife to cut some lines into the thighs and wings so they absorb the spices. Marinate them with a little salt, pepper and sugar, and wait about 1–2 hours. 2. Cook the broth Soak the dried shrimps in water for about 5–10 minutes. Peel the white radish, clean it and slice it into medium pieces. Clean the chicken bones in water with a little salt added. Put them into a pot with the chicken thighs and wings. Add the dried shrimps, sliced white radish, salty radish and 1 teaspoon salt, then pour in cold water until it covers all the meat and everything else. Bring it to the boil. Every so often, scoop off the dirty foam with a spoon, and add more water if it runs low. Simmer for about 10–15 minutes over small heat, then turn off the heat. Cover the pot for about 15–20 minutes to make sure the meat is cooked. 3. Prepare the vegetables and fried purple onions The author counts this step as one that adds a lot of flavour to the dish. Clean all the vegetables carefully in water with a little salt added. Slice the scallion small, and cut the shallot into short pieces. Peel the purple onions and slice them thinly. Heat ½ tablespoon oil in a pan, add the sliced purple onions and fry until fragrant. Pour this mixture into a bowl; it goes over the egg noodle later. 4. Fry the chicken After 15 minutes, take the chicken thighs and wings out of the broth and let them dry. Keep the chicken bones simmering over small heat, add more water to the broth and season it again to suit your taste. Heat a little oil in a pan, put in the chicken thighs and wings and fry over high heat until they turn golden. Turn off the heat and move them to a plate lined with paper napkins. 5. Prepare the egg noodle Put the egg noodle into hot water and wait about 3–5 minutes. Pour off all the water, rinse the noodle in cold water and let it dry. Mix the egg noodle with the fried purple onion mixture from step 3. 6. Serve Put egg noodle in a bowl, add the chicken and vegetables, and ladle the broth over the noodle. Never serve it when the broth is not hot. It’s even better with sliced chili. Share:
