Photograph of the finished Chicken Stir-Fried with Cham Cheo Seasoning

Vietnam · Gà xào chẩm chéo

Chicken Stir-Fried with Cham Cheo Seasoning

35 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.1 lb
  • Photograph of Mắc khén (wild pepper from Northwest Vietnam) Mắc khén (wild pepper from Northwest Vietnam) 1.1 oz
  • Photograph of Dried chillies Dried chillies 1.7 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Herbs Herbs 4.2 oz
  • Photograph of Coarse salt Coarse salt 1.7 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Lime Lime 2
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Roast the mắc khén seeds in a dry pan for 40 seconds, then grind them into a fine powder while still hot.
  2. 2 Roasting and then pounding the mắc khén while still hot is the way to bring out the characteristic pungent aroma of Northwest Vietnam.
  3. 3 Roast dried chilies and garlic until slightly charred, then pound them with coarse salt to make cham cheo.
  4. 4 Marinate the chopped chicken pieces with half of the chili sauce for 30 minutes.
  5. 5 Sauté the chicken over high heat for 10 minutes until browned and slightly crispy.
  6. 6 Mix the remaining chili paste in a separate pan, then sprinkle with herbs and squeeze in some lemon juice.
Start cooking