Gà xé phay (Ripped chicken with onions) recipe
Gà xé phay (Ripped chicken with onions) recipe – Hi everyone. Hope you’re enjoying the weekend! Today I would like to introduce to you a simple traditional dish particularly popular with the people in Hanoi. Gà xé phay (Ripped chicken with onions) is a dish known for its irresistible sour taste of ripped chicken meats and crispiness of fresh vegetables. Like its name suggests, part of the cooking process will involve you physically ripping the chicken meat into pieces (I know it could sound graphic, but it can actually be fun when you do it…:))
In Vietnam, during the Chinese New Year’s eve, most families would buy a whole chicken to prepare this particular dish as an offering to ancestors and deceased family members, and of course to enjoy afterwards during family gatherings. Thus, this very dish is an indispensable part of the family dining table during the annual event. It is also great for Vietnamese expatriate to prepare this dish during Chinese New Year, no matter where they are in the world!
With that said, let’s get cooking. It is simple enough so don’t worry! 🙂
- A whole chicken or chicken meat (equivalent to about 1.5 kg)
- 100g shallot
- 3 x onions
- 50g laksa leaves (rău răm)
- 3 x lemons
- 100ml vinegar
- Spices: salt, pepper, seasoning powder, and sugar
- Chicken: Clean, boil in a cooking pot with low fire, then take out and let cool. You can keep the boiling water to cook porridge as a supplement dish.
- Shallot: peel, wash, dice and soak in vinegar, sugar. When ready to eat, scoop out and let dry
- Onion: peel, wash, chop and dice, also soak in vinegar and sugar. When ready to eat, scoop out and let dry.
- Laksa leaves: wash, pick, and dice
- Squeeze lemons for the lemon sauce
- Mix a little salt and pepper into the lemon sauce to make muối tiêu chanh
- When the chicken has cooled, rip the meat into finger-length pieces
- Mix chicken with shallot, onion, laksa leaves and lemon sauce. Season to have a slightly sour taste
- After mixing all the ingredients, the dish should have its typical color and filled with the aroma of pepper and laksa leaves. Chicken meat must be dry, the vegetables crisp and a little sour.
- Arrange the torn chicken onto plates, lay out the chicken skin on top to make it look more attractive 🙂
- Eaten together with muối tiêu chanh
- The soup that was used for boiling chicken can be poured into raw rice to cook porridge as a condiment to gà xé phay.
The dish is ready to be served. Impress your peers overseas with this authentic Vietnamese dish!