Cách Làm GÀ XÀO SẢ ỚT Nhanh Gọn Lẹ Đổi Món Bữa Cơm Gia Đình |Nhamtran FV

Presenter / Channel

• Nhamtran FV (video: Cách Làm GÀ XÀO SẢ ỚT… | Nhamtran FV)

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Ingredients (as mentioned)

Chicken & aromatics

• Free-range chicken: about 900 g to 1 kg (author mentions ~1 kg)
• Shallots: “a little bit” (later pressed along the meat edge, then finely chopped)
• Ginger: “a little bit”
• Red chili / chili: “a little bit” (later also mentions purple chili)
• Lemongrass: minced/chopped finely; later stir-fried with the chicken
• Optional notes: “thinly sliced chicken pieces” / “shredded” mentioned as part of prep

Seasonings / marinade (quantities given)

• Fish sauce: 2 tablespoons
• Seasoning powder: 1 teaspoon
• Salt: 1/2 teaspoon (also says “add some for one meal”)
• MSG: amount not specified
• Ground pepper: “half a teaspoon” (also appears as 1/2 tsp in the list)
• Turmeric powder: 1/2 teaspoon (for aroma/color)
• Five-spice powder: about 1/3 teaspoon

• Chili sauce: 1 full tablespoon

• Water for marinade: water is added only as needed to reach the “just right” sauce consistency for ~900 g–1 kg chicken (exact amount not clearly specified)

Cooking liquid

• Water: during simmer/covered cooking, about 100 ml (author also says about “half a cup”)

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Equipment / prep notes

• Larger bowl for marinating
• Cutting board + knife
• Pan/stove for stir-frying/simmering
• Pot/pan lid for covered low-heat cooking
• Strainer/filter step (author “filters” saved aromatics)

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Step-by-step method (technique + key timings)

1) Prepare and cut the chicken

1. Scrub chicken skin with salt, then rinse with clean water
   • Author asks whether to rinse once or three times; emphasizes “make sure it’s clean.”
2. Remove/trim: cut off the tail end and clean.
3. Chop into pieces
   • Neck pieces about 3 cm
   • Wings into 3 pieces
   • Other parts also into pieces; mentions 3–5 cm (as general chopping guidance)
4. Author notes chopping so the chicken is “done” later (implied even cooking).

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2) Prep aromatics

1. Shallots
   • Press along the edge of the meat, then chop finely
2. Lemongrass
   • Gently chop, then mince/chop finely (small pieces)
3. Ginger
   • Amount not specified; later used in cooking (also “back in the pan” after filtering)

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3) Make the marinade sauce

1. In a bowl, mix:
   • 2 tbsp fish sauce
   • 1 tsp seasoning powder
   • 1/2 tsp salt
   • MSG
   • ground pepper (1/2 tsp)
   • 1/2 tsp turmeric
   • ~1/3 tsp five-spice
   • 1 tbsp chili sauce
2. Mix well until combined.
3. For ~900 g–1 kg chicken, add water only if needed to reach the “just right” sauce consistency (exact amount not specified).

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4) Marinate the chicken

1. Add sauce to the chicken.
2. Marinate briefly: about 2–3 minutes.
3. Then add:
   • Lemongrass (finely sliced) after ~5 minutes
   • Purple chili and additional chili sauce/amount mentioned as 1 tbsp chili sauce
     • Subtitles include confusing chili amounts, but chili is added again.
4. Mix and marinate again.
5. Presentation note: author adds lemongrass/chili in stages so the chicken doesn’t absorb all sauce—keeping some aromatics for cooking.

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5) Cook (stir-fry + simmer/covered cooking)

1. Heat pan/stove, add a little water, stir, then add aromatics:
   • Lemongrass
   • Shallots
   • Ginger
   • Stir-fry until fragrant
   • Don’t brown too much: “no need to be golden brown.”
2. Once fragrant:
   • Remove this aromatics mix and filter
   • Save lemongrass, chili, ginger; keep remaining aromatics for later
3. Use water simmered for 20 minutes
   • (author references the water having simmered 20 minutes, then adds later)
4. Add back ginger, then add the chicken portion and stir-fry to keep it fragrant.
5. Cooking with liquid:
   • Mention soaking fibers ~1–2 minutes to “slightly brown the chicken”
   • Add ~100 ml water (about half a cup)
   • Cover and cook over low heat for 8–10 to 15 minutes
     • Author later says 15 minutes
6. After ~15 minutes:
   • Remove lid and let water almost evaporate
7. Adjust to medium heat
   • Warns about burning if heat is too high
8. Continue stir-frying about 8 minutes until:
   • Meat smells very fragrant
   • Sauce is ready
   • Author: stir-fry 8 minutes, then another brief stir with the lemongrass/chili/ginger mix
9. Add the “lemongrass + chili + ginger” mixture
   • Author admits possible earlier confusion but instructs: “put it all in.”
10. Mix evenly and stir until chicken tastes right:
    • Author suggests 2–3 minutes
11. Taste test notes:
    • Starts turning yellow
    • Lemongrass aroma is strong

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Tips / common mistakes mentioned

• Don’t over-brown aromatics early: no need to be golden brown.
• Use medium heat during later stir-fry:
  • Too high can burn easily and become not delicious.
• Add lemongrass/chili/ginger in a way that keeps flavors fragrant on the chicken (author’s “presentation” reasoning).

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Serving / plating

• Plate the stir-fried chicken with lemongrass and chili
• Serve hot with rice (explicitly recommended)
• Author emphasizes: lemongrass and chili “cling,” and the dish is very fragrant

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Sources

• No external sources referenced in the subtitles.
• Recipe is based solely on the creator’s method in Nhamtran FV video (Cách Làm GÀ XÀO SẢ ỚT…).