@@laqueenawilliams4762 It's scary but once you get a hold of it,it feels as easy as chopping it the usual way. In my culture,we use this chopping method and the peeling too
I’m Lao and I make the Thai version of this a lot every winter. Our recipes are pretty similar. But I’ve never tried this dish with lemongrass. I will next time. Thanks for sharing. Looks delicious. Try it over vermicelli noodles. It’s bomb.
Lemongrass and galangal makes everything better ;) it’s pretty much the same throughout south east Asia in Singapore there are tons of varieties we don’t add sugar though and some other differences
@@jefffinkbonner9551 Ik the bacteria only goes alway once you cook it but like you're meant to wash anything anyway, like you wash vegetables incase of dirt or bugs.
@@jefffinkbonner9551It's not something you should do. The outside of the chicken, where the bacteria is mostly growing, will be killed by the heat first anyway. All you are doing by washing it first it is splashing chicken bacteria around your kitchen. It is something you see a lot of parents/grandparents do but it creates cross contamination risk while not serving any purpose
@@spike315 So, you're one of those ppl that use the bthrm and just sanitize your hands without washing them, huh? Oh, why wash when there's sanitizer? Ummmm, I wonder why. Washing the chicken cross contaminates? That's your excuse for real? So, there's no such thing as disinfectants? You know food grade hydrogen peroxide in 3% is a great disinfectant for cleaning germs, right?
It's damn easy. I can't cook great and I'm a single guy and I can cut like this. Must have developed it from years of forklift driving in tight warehouses.
That's the beauty of curry, it is nearly always unassuming but very flavoursome If you like spinach try my favourite - palak paneer - which is mostly just spinach and paneer cheese
I love how she uses that same huge cleaver knife for everything: mincing garlic and chopping up a whole bird. She has her good tool, knows how to use it efficiently and effectively, and doesn’t over complicate things using 3-4 different knives
Vietnamese Chicken curry Ingredients: - Garlic: 12 cloves, chopped - Shallot: 1, chopped - Lemongrass & chili, chopped - Chicken: 1 whole bird, cut to pieces (bone-in) - Potato: A few, cut to pieces - Coconut milk: Half a can - Seasonings: Chicken bullion, Curry soup base, Rock sugar, annatto seed oil, vegetable oil Instruction: - Put chicken in salted boiling water for 5 minutes on medium high heat. Drain and rinse. - Add half the prepared garlic, shallot, lemongrass and chili, 1 tsp of salt & chicken bullion, a few spoonful of curry soup base, and vegetable oil. - Mix and put back on heat with boiling water. Add chopped potatoes. - In a separate pan, add in the rest of prepared garlic, shallot, lemongrass, chili, chicken bullion, couple more spoonfuls of curry soup base and annatto seed oil. Mix and cook for a bit then add to the pot of chicken. - Add rock sugar (a few cubes) and coconut milk. - Garnish with spring onion and chili peppers. - Add more sugar to taste. Serve over rice.
Love you. And thank you ❤️ I miss my old coworkers. They would make this for potlucks. One of the brothers would make me a pot of Vietnamese Beef Stew when ever he made a pot. It's my favorite
I had curried chicken from Caribbean then I tasted chicken curry from India and it taste so different to me. I always thought it was 2 different curry.
Free range chicken cooked in a pressure cooker or slow cooker to have the taste but also tenderness is the best way to cook chicken curry imo. Great video regardless.
This is how I kinda grew up with my dad making his curry dish , btw were Polynesian. Almost everything except the extra mix of oil, curry and spices which I want to try ! soon !
The thick carving knife is safer to use even for fast chopping because you don't lift it high like a thin blade knife which could accidentally cut. Cook somewhat the same except no anato seed oil because we use authentic curry powder and no chilis (not prefer spicy foods). Looks like this is a native chicken which is not soft like the regular ones sold in supermarket, so the 1st step of having the kitchen boiled first to soften it.
Love how she washes the chicken 🐔🍗‼️💯💯 We do it a bit differently in the Caribbean ✌️ but cleaning chicken is important ❤️ ❤️❤️ Her curry looks very well seasoned AND flavorful 💯🌹🌹🌹😋😋
Yes in India we call this kind of bird country chicken, anyone who hasn’t tried it should, it has a strong flavor not present in factory-farmed chickens
This is interesting...Indian style cooking has a thing called "tarka"...basically frying up spices in oil and adding it to boiled lentils or in this case chicken...
Chicken curry is the best I swear 🤤 I love my moms recipe especially, it’s a little sweet but still spicy, which I love, my family was visiting us from Hawaii a year ago, and my uncle had his own chicken curry recipe, it was good but spiciest curry I’ve had 😂
this looks sooooo good. anybody cooking-savvy in the comments: what are the perks of boiling the chicken, rinsing it, and then boiling it again? i know it's supposed to get rid of impurities, but i'm always scared of losing stock flavor, so i just leave it in the pot, sieve off the scum, and strain the broth when needed. obviously it hasn't killed me yet, but am i actually ruining the flavor by ommitting this step?
At first I thought it was gonna be a simple cook.. but for a short video there was more to it then I thought there was gonna be... either way I wouldn't make it but I'd dam sure eat it .. 2 thumbs up in my opinion 👍 👍
