Dish: Xôi lá dứa cánh gà chiên nước mắm/ Pandan sticky rice with Vietnamese fish sauce chicken wings.
Masterchef VietNam season 2/ Top 5's signature dish(Mystery box: "Cooking for your love one")
Time: 60 minutes
Hey guys, as you know, I'm a food blogger right? So it's obviously that I am a big fan of the show Masterchef right? That's why I think the new tag #MASTERCHEFCHALLENGE would make sense , right?
The #MASTERCHEFCHALLENGE is the dishes that I will re-create just like the contestants in the show(at home). Or I'll cook the Mystery box challenge/ Elimination test which I interested in every Masterchef version I want! (yes! my blog! my rules!).
Today, it will be "Xôi lá dứa cánh gà chiên nước mắm" or Pandan sticky rice with Vietnamese fish sauce chicken wings in Masterchef VietNam season 2. This dish originally is from Chef/ Top 3 Mrs. Đoàn Thu Thuỷ's signature dish. She created this wonderful, delicious dish herself. I tried it at her restaurant Cô Ba Xứ Quảng(which I blogged about it before) months ago. Vietnamese fish sauce chicken wings is the most favorite childhood dish of almost the kids grown up in the South(yeah, it's me), and pandan is the "vanilla extract" of Southern Vietnam, we use it in all the sweet treats and dessert recipes. Such an amazing combination, yeah?
The original one I tried was sereved in the straw-tray, traditional way, with 4 different kinds of chicken dishes called "Gà lên mâm". It included Chicken salad, roasted chicken thighs with soy sauce and honey, steamed sticky rice, chicken glass noodle soup and Pandan sticky rice with Vietnamese fish sauce chicken wings.
Visually my pandan sticky rice doesn't have the bold green color as hers but everthing was very very good. The sticky rice smell good with pandan fragrance and had rich rich flavor from the coconut milk. It was rolled with the pork-floss inside(or the sticky rice's filling is pork floss), you can replace the pork floss with steamed/ cooked mung bean! The chicken wings had nice and shiny color, and did not get burned by the garlic and shallot! Nice trick from Chef Đoàn Thu Thuỷ: marinade the wings with garlic and shallot's juice and nothing gets burned! Thanks to her! Do not use much pandan juice or it'll get bitter and always use the high-quality fish sauce.
I love this dish and it just need a little bit dedicate skills to make it right. But trust me, the point is just the bold color of the sticky rice and you need time to nail it! At first, you are sucessful if the taste was good yeah?
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