Dried chicken with lemon, chicken dried with tamarind

Ingredients

• 450 g of chicken breast
• Combava leaves (also known as lá chanh)
• One piece of ginger
• 4 stalks of lemongrass
• 3 shallots
• 1 clove of garlic
• 2 hot pepper corne (horn peppers)
• 2 tablespoons of brown sugar
• 2 tablespoons of nuoc-mam
• 3 teaspoons of chili powder
• 1 teaspoon of five-spice
• 2 tablespoons of rock salt
• a few sprigs of rosemary (to add color to the oil)
• 1 tablespoon of oyster sauce
• 3 tablespoons of oil

Rinse the chicken, place it in a saucepan with the ginger and 2 crushed shallots. Cover with water and bring to a boil. Once the water has been boiling for about 5 minutes, turn off the heat and let the chicken rest in the water for 10 minutes.

While the chicken is cooling, finely chop the garlic and chili peppers, mince the lemongrass, and cut the leaves of the combava diagonally. Once the chicken is cool, shred it against the grain, without reducing it to crumbs.

Combine the chicken with half of the five-spice blend, chili powder, all of the sugar, oyster sauce, and nuoc-mam. Marinate for about 30 minutes.

Heat the oil, add the fenugreek seeds to give it a reddish color, then remove them.

Heat the garlic and chili peppers in the fragrant oil, then add the remaining five-spice powder and rococo powder, and cook for a few minutes.

Add the shredded chicken, lemongrass, and kombava leaves. Reduce the heat and sauté for 5-7 minutes, allowing the meat to absorb the spices well.

Place the chicken on a plate and bake at 150 °C (300 °F) for 3 to 4 minutes. Turn it over with a spatula each time, then repeat this process 2 to 3 times until the meat is thoroughly cooked.

Allow to cool completely, then store in an airtight container.