Chicken Ragu, or Gà Nấu Pate as it's affectionately known in Vietnamese cuisine, is a comforting and flavorful dish that will quickly become a family favorite. This hearty stew boasts tender chicken simmered in a rich, savory sauce brimming with aromatic vegetables and a hint of sweetness. Forget bland chicken dishes; this ragu is a vibrant explosion of textures and tastes, perfect for serving over pasta, rice, or with crusty bread for soaking up every last drop of deliciousness. The depth of flavor develops slowly, allowing the ingredients to meld beautifully, creating a truly unforgettable culinary experience.
Beyond its deliciousness, Chicken Ragu is surprisingly easy to prepare, requiring readily available ingredients and straightforward techniques. This recipe offers a modern twist on a classic, balancing traditional elements with contemporary cooking methods. Ready to create this flavorful masterpiece in your own kitchen? Let's dive into the step-by-step instructions below.
Tools Needed
- Pot
- Plate
- Blender (optional)
- Frying pan
- Serrated cutter
- Basin
Ingredients
- Local chicken (or 5 chicken thighs)
- Salt: 1 teaspoon
- Seasoning powder: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Soy sauce: 1 tablespoon
- Sugar: 1 tablespoon
- Pepper: 1/2 teaspoon
- Onions: 1 kg (for marinating and frying)
- Garlic
- Ripe tomatoes: 2
- Cooking oil
- Canned tomato sauce: 2 tablespoons
- Potatoes
- Carrots
- Green beans
- Pineapple
- Coconut water: 600 ml
- Water: 400 ml
- Homemade liver paste (pate)
- Peanut butter: a small piece
Step-by-Step Instructions
Step 1. Prepare the Chicken and Marinate
- Clean chicken thighs with salt and diluted vinegar. Cut chicken thighs in half and place them in a pot.
- Grind onions and garlic separately.
- Marinate chicken with salt, seasoning powder, oyster sauce, soy sauce, sugar, pepper, minced onion and garlic, and fried garlic oil. Let it sit for 30 minutes.
- peel and chop tomatoes, carrots, and potatoes.
Step 2. Cook the Chicken and Sauce
- Fry onions and garlic, then add chopped tomatoes and stir well. Add sugar and canned tomato sauce. Simmer until thickened.
- Fry potatoes and carrots separately until firm.
- In a pot, stir-fry marinated chicken over high heat for 8-10 minutes. Add tomato sauce and stir-fry for another 5 minutes.
- Add coconut water and water to the chicken. Skim off the foam and lower the heat to medium. Cook until chicken is soft.
Step 3. Add Vegetables and Liver Paste
- Fry minced garlic, then add homemade liver paste and stir until dissolved.
- Add fried carrots, potatoes, green beans (if using), and pineapple to the chicken stew. Season to taste with chicken seasoning powder.
- Add a small piece of peanut butter and turn off the stove.
Step 4. Serve
- Serve hot with rice, noodles, or bread.
Read more: Vietnamese Chicken Stew (Ca Ri Ga): A Flavorful Comfort Dish
Tips
- Use local chicken for the best flavor, but industrial chicken thighs are a good substitute.
- Don't cut potatoes and carrots too small, otherwise, they will easily break apart when cooking.
- Frying the potatoes and carrots before adding them to the stew will prevent them from falling apart.
- Taste and adjust seasoning according to your preference.
Nutrition
- Calories: approximately 600-800
- Fat: 25-35g
- Carbs: 50-70g
- Protein: 40-50g
FAQs
1. Can I use bone-in or boneless chicken for this recipe?
Either works! Bone-in chicken will add more flavor to the broth, but boneless is quicker to cook. Adjust cooking time accordingly.
2. What can I substitute if I don't have fish sauce?
Soy sauce or a combination of soy sauce and Worcestershire sauce can be used as a substitute, though the flavor will be slightly different.
3. Can I make this recipe ahead of time?
Absolutely! The ragu tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This Chicken Ragu recipe offers a delightful balance of familiar comfort and exciting new flavors, making it a versatile dish perfect for any occasion. Enjoy the rich, savory goodness of this Vietnamese-inspired classic, and don't be afraid to experiment with your favorite vegetables or spices to personalize the dish. Bon appétit!