Ragu gà is chicken ragout: the natural sweetness of the chicken, cooked with carrots, potatoes and green peas, gives the dish its flavour. The author’s mom makes it, and it’s a good dish for rainy days. Eat a hot bowl with boiled rice, or with bread instead of rice. Plan ahead: the chicken marinates for about 2 to 3 hours. Ingredients 1 small chicken (it depends on how many people are in your family) 2–3 carrots 2 potatoes ¼ bowl green peas 1 small pack curry powder Fish sauce, salt, pepper, sugar, garlic, onion, spring onion 3 teaspoons ketchup 2 teaspoons corn flour Rice or bread (optional) How to make ragu gà 1. Marinate the chicken Cut the chicken into medium pieces. Marinate it with 1 teaspoon fish sauce, salt, sugar, pepper, the curry powder and sliced spring onion, and leave it for about 2 to 3 hours. 2. Prepare the vegetables Cut the carrots and potatoes into medium pieces. Peel the onion and slice it. Boil the green peas for about 5 minutes, then pour them into a bowl. Stir the 2 teaspoons corn flour into 3 tablespoons cold water. 3. Brown the chicken Fry sliced spring onion and minced garlic for about 3 minutes, then put the chicken into the pan. Fry until both sides turn golden. The author marks this as an important step. 4. Simmer Pour cold water into the pan and cover it tightly. Simmer for about 20 to 25 minutes. Then add a small amount of fish sauce, salt and sugar, and the ketchup. Add the carrots, potatoes and green peas and cook over low heat; the author stresses that the low heat is really important. Taste again and adjust to your liking. 5. Thicken and serve Add the sliced onion and pour the corn flour mixture into the pan to thicken the liquid. Turn off the heat and sprinkle a small amount of minced pepper over the top. Serve with boiled rice or bread. Share:
