Sau ñaây laø caùch laøm côm gaø Siu-Siu, vieát baèng tieáng Anh, do cuï Traàn Ñoã bieân soaïn, baûo ñaûm ñoäc ñaùo. Neáu caùc baïn coù ñieàu gì caàn hoûi theâm, haõy göûi thô veà cho chuùng toâi ñeå chuyeån ñaït ñeán cuï Traàn Ñoã. OÂng höùa seõ giaûi thích töôøng taän baèng thô rieâng qua email cuûa baïn.Lieàu löôïng sau ñaây daønh cho 6 ngöôøi aên thoaûi maùi.

Ingredients:

1/ for chicken and broth.- 1(3 to 31/2 lb) chicken, 3 teaspoon salt, 4 qt water, 4 thick slices .ginger, smashed, 1 Tablespoon soy sauce, 2 teaspoon sesame oil.

2/ for chile sauce.- 6 hot chiles (Serrano, thai, or the green jalapeno served usually with PHO) chopped, 1 shallot (echalote)chopped, 2 Tablespoons chopped peeled fresh ginger, 2 medium garlic cloves chopped, 1/2 teaspoon salt,THE juice of one lime.

3/ For rice.- 2 cups long grain rice, 4 shallots thinly sliced, 2 large garlic cloves minced.

Preparation:

1./ Remove fat from cavity of chicken, pat dry in and out with paper towel, rub in and out with 1 teaspoon of salt;

2./ bring water with remaining 2 teaspoons of salt ang ginger to a boil in a large pot wide enough to hold chicken. Put chicken breast down in water, cover and return to a boil. Partially cover and let simmer under low heat for 20 minutes.

Remove from heat, let chicken stand in hot broth, covered for an additional 20 minutes until cooked through.

Remove chicken, letting broth drain from cavity back into pot, transfer chicken to a large bowl of iced water to stop the cooking process, turning once. Drain chicken, pat dry with paper towel and cut into serving pieces.

3./ Make chile sauce while chicken is cooking: Pulse all sauce ingredient in a blender to a coarse paste.

4./Cook rice: In a heavy saucepan add 2 tablespoons of oil, cook and brown shallot. Add garlic and stir for one minute. add rice and stir for another minute. Add 3 cups of reserved broth and cook rice as usual ,(I always used the insert of my rice cooker to saute shallot, garlic and rice before I add broth to it and put the insert back into the cooker and flip on the switch),

-SERVING TIME :

Serve the broth either with some "ngo" as a clear consomme or with sprinkled boiled egg yolk as "soup mimosa", or with tapioca as you like. Serve chicken with soy-sesame mixture sprinkled over and your tasteful and flavorful rice.

ENJOY AND LET ME KNOW IF ANY QUESTION: E-MAIL ME OR CALL ME AT 831-663-1723.