Cánh gà chiên nước mắm và xôi lá dứa ngon và đẹp || Natha Food

Hello everyone, today I am going to share with you a very special and simple dish which is fried chicken wings with fish sauce served with pandan leaves sticky rice This is a salty sticky rice dish, but it is very popular because the sticky rice has the aroma of pandan leaves rich and salty the chicken wings will be crispy on the outside and soft on the inside and the taste will be salty and sweet it goes very well with pandan leaves sticky rice The recipe is very simple In addition, when you watch this video, you can cook a sweet pandan leaves sticky rice eat with coconut or you can make your own fried chicken wings with fish sauce to eat with rice very delicious and eye-catching Now let's get started I have here 1 kg of chicken wings about 11 wings you can make 8-10 wings pandan leaves sticky rice cannot be without pandan leaves here I have a bunch of pandan leaves, about 100g add about 10g to put in the water to steam pandan leaves add a little onion, garlic 1 clove of garlic and 4 scallions purple dry like this, to marinate the chicken later this is half a kilogram of sticky rice I washed it and soaked it overnight if you don't have time to soak it overnight, you can soak it in hot water for 10-20 minutes but if you have time, soak it overnight, the sticky rice will be more delicious I also used a little coconut milk not much, because I made this sticky rice salty after soaking the sticky rice I will let the sticky rice drain the water while waiting for the sticky rice to drain the water, I will grind the pandan leaves to soak with the sticky rice 100g of pandan leaves, I will cut it into small pieces and grind here I have 100g of pandan leaves, I will grind with 200ml of water I will put the water in and grind I will take the pandan leaves I will get this part of pandan leaves, how many ml of pandan leaves? 200ml, this is more than 200cc I will cook the broth this is 150ml of broth, if you have coconut milk, use it to grind the pandan leaves, if not, just leave it I add 1cc of salt, 1 quarter of a teaspoon of salt I will cook the broth for this broth, it will boil don't cook the broth with high heat, just use low heat cook like this I cook the pandan leaves to eat with chicken wings because the sticky rice is salty, so I only use 150ml of coconut milk if you cook sweet sticky rice, pandan leaves, but sweet sticky rice, not salty you can increase the amount of coconut milk to 200ml or if you like to eat fat, you can increase the amount of coconut milk to 250ml when it boils, reduce the heat and cook for another 5 minutes let it boil like this for 5 minutes I will turn off the stove and add the pandan leaves that I ground earlier this water will become warm, then I can soak it in the sticky rice if you soak it in too hot water, it will make the sticky rice fresh I will add all the pandan leaves, about 200ml of pandan leaves in this 150ml of coconut milk that has boiled, now it will be mixed like this I will soak the sticky rice this is half a kilo of sticky rice that I soaked overnight and I let it dry when you soak the sticky rice, you have to wash it clean when you soak it, you just have to pour it out let it dry usually, when you make sticky rice, you have to soak it overnight when the sticky rice is soaked, the water is evenly distributed, then the sticky rice is very delicious when you make sticky rice like this, you can use non-delicious sticky rice I cook sticky rice, it's still delicious if you use delicious sticky rice, it's still delicious today I use Thai sticky rice Thai sticky rice is very popular this water is still a little warm, I will let it cool a little more let it warm up a little, I will soak it with sticky rice at this time, my sticky rice is quite soft this part of the water, I have to make sure the water is warm that is, I put my hand in, I hear it a little warm like the water I mixed with a bath then I have to pour it in here I will pour it all when I finish soaking the sticky rice does not absorb all the water I will cut the water below so that when I boil it, I will pour it up so you don't have to be afraid of wasting your water it's not a waste I usually soak it for 1 hour if I don't have time, I'll soak it for half an hour I'll get a bowl to soak it sticky rice must be soaked in coconut water when I boil it, it will be shiny and green I put it in a dry container to soak the secret to making sticky rice clear and shiny I learned from Mrs. Sau she will add a teaspoon of white wine if you have light wine, you can add light wine I will mix it well and soak it here with coconut water and coconut leaves like this when you mix it, the sticky rice is very soft you mix it gently I mixed it for half an hour I will leave it here for half an hour then I will steam the sticky rice during that time, I will prepare the chicken I will marinate the chicken when the sticky rice is almost cooked, I will fry the chicken and make the chicken fish sauce I washed the chicken wings with vinegar and salt you can add a teaspoon of salt and a teaspoon of vinegar now I will cut the chicken wings I will cut right here this part usually has no meat, you can remove it this part I can cut right here cut around this part right at the bone then I will pull I will pull the meat down like this when I fry it the meat will be at the bottom and there is a place for you to hold for children it will hold like this very convenient this part I can still peel the bone for it to float up but it has 2 bones, it doesn't look good and some people like to eat the wings with bones like this I have already removed the bones, I will leave it like this after I cut the chicken, I marinate it to let the chicken absorb the spices and it is still fresh I will marinate it with a teaspoon of salt if you use salt, reduce it a little with 1 kg of chicken like this, I will use a teaspoon of seasoning it doesn't have a lot of fat, it floats like this I will massage it evenly to let the chicken absorb the spices if you have garlic powder, you can marinate it here if you don't have garlic powder, you can use minced garlic or shallots squeeze the water and marinate it here to make the chicken more fragrant don't marinate it too salty it will not taste good because I will coat it with fish sauce later I will marinate the onion and garlic, but I will not marinate it marinate it close because it is very difficult to fry 5 onions 1 garlic, I only take half of it, I will fry the other half later I will make the fish sauce I will squeeze this part to get the water and I marinate it with a teaspoon of lemon if you don't have lemon, you can use kumquat or you can use vinegar I marinate the lemon in the chicken to help the chicken skin it is green and when I fry it, it is very delicious if you have time, you can marinate it longer if you don't have time, you can marinate it for 20 minutes but today I will make the chicken wings to fry the fish sauce so I will make sticky rice first I will marinate the chicken for 1-2 hours when the sticky rice is cooked, I will turn it over and fry the chicken wings remember to cover it with plastic wrap to let it absorb the spices I have marinated the sticky rice for half an hour if you have time, you can marinate it for 1-2 hours if you don't have time, you can marinate it for half an hour you can see that the sticky rice has absorbed the spices I will cut it I will cut it like this to absorb the sauce I will put it on the sticky rice you can use pandan leaves to make it fragrant I will pinch these pandan leaves it has the effect of creating a gap for the sticky rice to rise evenly it will be fresh and fragrant if you don't have pandan leaves, you don't need to put it in if you don't have pandan leaves, you can use a chopstick to poke a hole pinch it in meanwhile, remember to turn on the stove add the pandan juice I put it back in the pot where I cooked the sticky rice I will add it later I put it in the pot because I don't want to add cold water to the hot sticky rice because if I add cold water to the hot sticky rice, it will make the sticky rice cold because the temperature of the sticky rice drops, I have to cook it for a while to cool it down my pot is boiling don't add too much water if you add too much water to the sticky rice, it won't taste good I will boil it for about 20 minutes you can use high heat to make the sticky rice cook faster especially when you sell the sticky rice, you have to use a cast iron stove the heat is very strong, it takes about 20 minutes to cook the sticky rice you can watch my video about making sticky rice with charcoal the sticky rice is usually harder than normal sticky rice, but I only cooked it for about 30 minutes so if you cook sticky rice, you should use a cast iron stove and steam the sticky rice with bamboo straw the sticky rice will be very delicious in Laos, there is a place to steam sticky rice with bamboo straw the sticky rice is very delicious when I steam the sticky rice, the chicken is marinated for about 1 hour I will fry it if you want the chicken to be crispy, I will fry it first if you have a non-oil frying pan, I will put it in the chicken when I marinate it 2 tablespoons of cooking oil then I will put it in the non-oil frying pan today I will fry it in the kitchen, so if you don't have a non-oil frying pan, you can use a non-oil frying pan I fry the chicken with oil, because the oil is hot, I am not afraid that the oil will be too much in the chicken maybe the chicken will be crispy, so you should prepare a pair of chopsticks or a long stick I will add a little salt to make it less fishy when I fry it when the oil is boiling, I will put the garlic in I put the garlic in the oil to make it fragrant, when the garlic is golden, I will take it out don't let it burn I will put the chicken wings in first usually, I don't marinate the chicken with fish sauce, because if I marinate it with fish sauce, it will be very easy to fry if you don't eat the seasoning, I will marinate it with salt if you eat seasoning, I will marinate it with seasoning my pan is big, but my stove is a bit small when it starts to boil, I will turn it over when you put the chicken in, you can turn up the heat a little bit to keep the heat hot, the oil is hot enough heat so it won't be too much in the chicken some people are afraid of eating oil, so you can fry this first, then put it in the non-oil pan on the side of my pot, don't open the lid often because if the air goes out, it won't cook evenly leave it for about 30 minutes or 20 minutes to check when it's done, you can turn it over this chicken is crispy, so you have to fry it in a lot of oil and I have to fry it until it's golden, it's crispy I put salt in it, it doesn't splash, but be careful if it splashes on your hands be careful, it's better to stand a little further away I don't see any splashes, as long as the chicken is not wet especially if the chicken is wet, it's very easy to splash I'm using an industrial chicken, it cooks very quickly so now it's cooked, I just have to fry it until it's golden I see a lot of people fry this, they coat a layer of flour around the chicken to make it crispier I don't like to eat that layer of flour if you like, you can add more flour before you fry it I'm lighting candles in the room to limit the smell of fried chicken the smell of oil is not very strong the chicken is cooked like this if you want it to be golden, you can use a big fire to fry it until it's golden when the chicken is a little golden like this, the garlic is starting to turn golden remember to take it out and leave it for a while, it's not good if it's burnt now the chicken is almost golden, if you are using a big fire to make it golden quickly remember to speed up or reduce the fire a little bit so it won't burn this chicken has to be fried until it's golden, then it will be crispy my chicken is so delicious at first, the fire was very strong, I put it on low heat if the fire is too high, it will splatter easily when you cut the chicken wings like this, the bone will come out like a thigh do you like it? the kids will eat it there are small wings it will be golden I will prepare a piece of baking paper dip it in oil so it's golden, take it out if it's not golden, leave it until it's completely golden it will be crispy when it's golden when it's almost cooked, the heat in the pot is very high, be careful reduce the fire a little bit because the heat is very hot and the chicken is almost golden when it's golden, I will take it out my chicken wings are done do you think it's delicious? if you don't soak the flour, it will be golden like this when you fry it golden like this, it will be crispy if you fry it a little bit golden, it won't be crispy so delicious I will try it now it's crispy on the outside, but it's cooked on the inside very delicious, it absorbs the spices very well now I will check my pot then I will make the fish sauce my pot, when I steam it for a while if you see that the steam doesn't rise as much as in the beginning maybe the water is less or it runs out then I can add water and especially I have to add hot water so that it doesn't interfere with the boiling process my pot has been boiling for 30 minutes then I will take the remaining coconut water and pandan leaves I take it up for it to warm up then I will remove this pot and I will drain the water in case it is dry my color is so beautiful in case the pandan leaves don't have much color you can add a little bit of the color of pandan leaves to give the sticky rice a nice color if you see your sticky rice has a nice color, you don't need it at this time, you can remove the pandan leaves it will lose its aroma usually sticky rice, you should sieve it quickly and cover it to avoid it from flying too much it will make the glutinous rice sticky and you should sieve it with a spoon it's very easy to sieve with a spoon and this one is a little warm, I will sieve it because I still have to sieve the coconut water a few more times so I will cover it again and do it again I will continue to boil until the sticky rice is soft my sticky rice has been boiling for half an hour I will check it one more time if you sieve the coconut water, you have to let the coconut water warm up so that it doesn't boil down and the sticky rice doesn't taste good it's soft and delicious I will sieve the coconut water a second time this time I didn't sieve a lot because my sticky rice is quite soft if you are sensitive to the smell of pandan leaves I use a lot, I feel like it's too sensitive you can use half of the pandan leaves you have extracted if you are using 100g pandan leaves, you can use 50g and you can smell the pandan leaves it smells good and has a very beautiful color more beautiful than the natural color of pandan leaves if you are at home, you can use bad pandan leaves my sticky rice is very soft I will steam it for another 10 minutes to make it completely soft I will make fish sauce to make chicken wings today I use palm sugar if you don't use palm sugar you can use normal sugar I use melted palm sugar I will measure the spoon like this, it's a spoon you can use normal palm sugar dry palm sugar is also fine I will weigh the fish sauce I will also measure this how many tablespoons for you to know and how many grams each tablespoon is 10g I will stir this up to melt before I put it in the pan to prepare this first it will be more proactive if I catch it in the kitchen, it will be very thick at that time it was difficult to season today I use good fish sauce if you use good fish sauce, your chicken wings will be delicious usually with 1kg of chicken wings when fried, it shrinks and becomes large I will use half a cup of sugar and fish sauce 1 sugar 1 fish sauce it can be sweeter than the one you eat to neutralize the salty taste of the fish sauce and help the chicken wings when the sauce, the fish sauce is shiny I will use half a lemon I will measure how much half a lemon is it's about 1 tablespoon 1 tablespoon you don't have to worry about the lemon when you put it on the stove hot it will be bitter not bitter it will neutralize the taste and make the chicken wings more delicious this is the secret I learned from my best friend her son really likes to eat chicken wings fried with fish sauce and accidentally the day before when the chicken wings were fried I took the fish sauce bowl at home to eat but it was so delicious the fish sauce bowl at home includes garlic and chili I didn't put garlic in here today leave a piece of garlic you can also take the fish sauce bowl to eat but I want to leave the garlic to put it on the stove later to make it yellow, burn it yellow and I can season it like this is right but I can season it according to my family taste if I eat sweet, I increase sugar if I eat salty, I increase a little fish sauce the weight is not very accurate the measurement is also not accurate but the weight is more accurate than you scoop with a spoon because sometimes I scoop a lot I scoop a lot or I scoop a little delicious, just right I use up all this lemon this fish sauce bowl if you like it a lot I will make it all in the kitchen if I want to use less I use less too much, sometimes it's salty because my chicken wings it has spices in it I take the pan back to the kitchen the oil I fried the chicken wings I will put 2 tablespoons of cooking oil the garlic I scooped there is still a half put it in here fry it until it is yellow, fragrant very fast, the garlic is starting to turn yellow I will put the fish sauce I stirred in here don't let the garlic turn yellow or the fish sauce will burn easily now you see when I put the fish sauce in the garlic is starting to turn yellow wait put the chicken in here because when the fish sauce is not yet sticky and I put it in the sauce it is very easy to weaken the chicken I have to make this fish sauce sticky and the color of the sugar this fish sauce is very fragrant you see the color of the sugar I will see how to make the fish sauce I put the chicken in the sauce very fragrant it's starting to be sticky if you can't hold it remember to use medium heat if it is too big, it will stick the color of the sugar is very beautiful if you are in business you can add half a teaspoon of MSG when the sugar is almost full you see it sticks I will dry it like this when it sticks it will be like this I will wipe it out like this to avoid holes use high heat put the chicken in the sauce if you let it stick too much the color of the sugar will be dark I turn down the heat to make it even in the kitchen you look a bit dark but the color of the chicken is very beautiful done I will turn off the stove I will show you the color of the chicken wings now you can take it out right when it's still hot it still has this caramel so it doesn't soak too much it will be too sweet it's just right it's not good today I have a little the chicken wings are delicious I will take it out of the dish my pan is a bit dark I have finished the chicken wings I will add peanuts it's delicious my sticky rice from the second time I cooked it's been 15 minutes check if it's cooked I like to eat it soft so I left it soft for a while the color of the pandan leaves will be a little dark not as dark as the color of pandan leaves if you like it beautiful remember to add pandan leaves done I will turn off the stove remember to check if the sticky rice is soft if it's soft, turn off the stove I will take it out and I will add a little sugar remember to add a little sugar I brought it out in the morning my sticky rice is beautiful because this sticky rice is eaten with chicken wings so I don't season it sweet just a little sweet it has enough flavor if you make sweet sticky rice you can increase the amount of sugar in half today I only put 1 tablespoon of sugar 1 tablespoon of sugar if you don't eat sugar don't put it in I put sugar in to make my sticky rice sweet and it will be more shiny and it will absorb the sticky rice that's why if you sticky rice is just starting to cook if you put sugar in it will be harder you have to boil it until it's soft sometimes customers believe if you make the color the color of the food will be much brighter people will recognize so if you have a business remember to add pandan leaves but add with the color of pandan leaves people will not recognize and my sticky rice color is very beautiful when you add sugar remember to stir with chopsticks and stir gently and I will season it to see how it tastes does it taste good with my family I will add a little salt a little very little salt to make it more flavorful because this sticky rice is salty I will roll some sticky rice for the kids to eat you can use salt or baking paper you can roll it with baking paper I bought a cut piece like this when you roll the sticky rice when it's still warm it's very easy to roll if you are not good at it you can put the sticky rice on a plate and put the chicken on it if you like to decorate or business you can roll a little sticky rice when it's still hot it's very easy so remember to keep the sticky rice warm and put the sticky rice in for the kids if they don't eat chicken rice they can eat sticky rice with sticky rice if the kids can eat peanuts you can put peanuts in it then I will roll it round like sushi slowly ok it's done I will put the chicken on it add some peanuts I have finished I will decorate it a little bit to make it more beautiful I will try it this is the sticky rice ball I have to peel it I washed my hands I will eat it so delicious the sauce will stick to the chicken so it won't melt and it won't make the chicken soft the sticky rice is very soft and has the aroma of pandan leaves when you eat the sticky rice it absorbs the chicken sauce the chicken wings like this it's very delicious but if you eat the sticky rice it's a little bit bland but it goes well with the peanut sauce if you eat the chicken wings it will be a little bit salty so if you want to eat the chicken wings without peanut sauce you can reduce the sauce when you eat with sticky rice or sticky rice it's just right because the sticky rice is loose the chicken wings absorb the spices it will be a little sweet a little salty but it's still tough and crispy when you eat you will feel a layer of skin it's very clear and clear so remember to add lemon juice it won't make it bitter but it will increase the flavor and it will be much better this dish is not just for eating sticky rice you can make white sticky rice put fried chicken wings on add pickled cucumber cucumber to make a salty sticky rice it will be very delicious or you can make this dish to eat with rice it will be very delicious the inside will not be salty you just need to marinate a little bit of seasoning and a little bit of salt remember when you marinate the chicken don't marinate it too much it will be too salty when you finish so everything is just right the baby is holding it tight wonderful my video clip is over thank you very much for your trust and support all the time and don't forget to continue to support Nata in the near future this is the first time you watch the video clip remember to subscribe click the subscribe button and next to the subscribe button there is a bell goodbye and see you again