How to Make Vietnamese Chicken Stew (Xáo Gà)
"Xáo gà" or Vietnamese chicken stew is wonderfully aromatic, with a rich layer of golden chicken fat floating on top, and garnished with green kaffir lime leaves and scallions. Served with rice noodles, this dish is a delightful comfort food, especially perfect for rainy days or cold winter months.
Ingredients
- 1/2 free-range chicken (~800g)
- 20g hành tăm (wild shallots)
- 1 large ginger root
- 4-5 small kaffir lime leaves
- Scallions
- Coarse salt, ginger-infused rice wine
- Seasonings: Fish sauce, chicken bouillon powder, MSG, salt, ground pepper, turmeric powder or fresh turmeric
- Rice noodles
Ingredient Notes
- For the best taste, choose free-range chicken for this dish.
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"Hành tăm" (similar to shallots) is commonly used in the central and southern regions of Vietnam. It adds a unique fragrance to the stew. If you can't find hành tăm, you can substitute with regular shallots, though the flavor will differ slightly.
Hành tăm - In addition to shallots and ginger, you can add 1-2 stalks of lemongrass to enhance the flavor. If you enjoy spicy food, feel free to add 1-2 chili peppers.
Instructions
Prepare the Chicken
Thoroughly rub the chicken with coarse salt and ginger-infused rice wine to clean and remove any odor. Rinse well and let it dry.
Next, cut the chicken into bite-sized pieces and marinate with a small amount of seasoning before cooking to allow the flavors to infuse.
For 800g of chicken, marinate with 2 teaspoons of chicken bouillon powder, 1 teaspoon of salt, 1 teaspoon of MSG, 1 teaspoon of ground pepper, 1 teaspoon of turmeric powder, and 1 teaspoon of fish sauce.
Prepare Other Ingredients
Trim the roots of the wild shallots (hành tăm), peel off the outer layer, wash, crush, and finely chop. Clean the ginger, then slice, crush, or chop as preferred.
Heat a small amount of cooking oil, and when the oil is hot, sauté half of the chopped wild shallots and ginger until fragrant. Let it cool slightly, then add this mixture to the marinated chicken for extra aroma. Mix well and let the chicken marinate for about 30 minutes.
Wash and finely chop the scallions and kaffir lime leaves.
Briefly blanch the rice noodles in boiling water and drain.
Cook the Chicken Stew
Heat some oil in a pot, then sauté the remaining wild shallots and ginger until fragrant. Add the marinated chicken to the pot, turn the heat up slightly, and stir constantly. Once the chicken is seared and slightly browned, add water to cover the chicken. Adjust the water amount depending on your family's preference, but it should be enough to submerge the chicken. Here, Cookbeo uses just over 2 liters.
When the water comes to a boil, skim off any foam, reduce the heat to low, and cover the pot. Simmer the chicken for about 35-40 minutes until tender.
After 35 minutes, taste and adjust the seasoning with 2 teaspoons of chicken bouillon powder, almost 2 teaspoons of salt, and 3 teaspoons of fish sauce. You can adjust the seasoning according to your taste, but if you're serving the stew with noodles, make it slightly saltier.
After seasoning, cook for another 2-3 minutes before turning off the heat.
Spoon the chicken into bowls, sprinkle with chopped scallions and kaffir lime leaves, and ladle the broth over. Serve the chicken stew hot with rice noodles. For a stronger flavor, prepare a dipping sauce of salt, pepper, lime juice, and chili to accompany the chicken.
The chicken stew is incredibly aromatic, with the mild fragrance of wild shallots and kaffir lime leaves adding to its appeal. A good chicken stew should have a clear and flavorful broth, with a shimmering layer of golden chicken fat on top.
Video
Tips & Notes
To make the most flavorful chicken stew, it’s recommended to use "hành tăm" (a type of aromatic herb). Hành tăm is commonly grown in central Vietnam, and its subtle fragrance complements the sweetness of the chicken, creating a distinct and irresistible flavor.
Hope you enjoy making this delicious chicken stew following the steps from Cookbeo. Don’t forget to share your results in the comments below!
