On the family property in Ben Tre lived also about twenty chickens. Well, nineteen. The unluckiest one landed on our plates for dinner. I asked if I can see the whole process. Of course, no problem at all.
Lám stood with one foot on the bird's two feet, with the other foot stood on the bird's wings. His left hand was blocking the bird's beak, so it remains quiet. Then he pulled the feathers of at a little place on the bird's nneck.The plan was to catch the blood. So Lám prepared some scallions and water in a small plate. After cutting its throat the poor animal pumped out all its blood to the plate. This was preserved for later. Removing the feathers was possible after a hot water bath:
After cutting through the breast and after removing all the not edible parts, the chicken went for a hot shower again:
Then the bird was chopped into smaller pieces:
They fried garlic, together with the chicken pieces, salt, pepper and some wedge seeds. After 15-20 minutes of frying the meat ended up in the hot pot with lots of lemongrass.
At the very end the blood was mixed into the hot pot.
Bon appetit:
All the veggies we mixed into the soup, cooked at the table for another five minutes, and the best meal ever was ready.
Needless to say the taste was beyond compare with any chicken I ate before. Organic, free range, and cannot be fresher than that.
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