Chicken Stew (Thịt Hon)

In Vietnam, with every spring comes the Vietnamese New Year. One of the many traditional dishes of Vietnam is the meat stew, thịt heo hon, and this dish is an indispensable, entertaining meal for New Year’s guests and family. My family was originally from the North, and my mother always prepared the dish, "giả cầy". I cannot translate the name of this dish into English because I do not want the foreign friends to roll their eyes or grimace. The central region has a similar dish,  thịt heo hon, or pork stew . So what traditional dish is this? The main ingredient for the preparation of this dish is pig leg and served with sticky rice. My mother’s dish is not very different from the dish of the central part of Vietnam because the seasoning ingredients and even the processing are similar . Personally, I'm a favorite of the culinary arts, and the  nutrients in food are very important to my family as well. For that, I will substitute chicken legs for pork legs to reduce the fat content of pork skin. I think changing the taste a little will bring a healthier life, which everyone should practice. As living in a modern world  becomes more polluted, then each small change in nutrition will surely bring us a healthier lifestyle. I hope this recipe will become a very simple recipe that still achieve the quality and taste of pork stew. This spring, my mother turns 87 years of age. She no longer remembers her family’s favorite dish that she often made for us to enjoy in the New Year. Therefore, when the Vietnamese New Year comes, I like to prepare this dish. I am releasing my soul to reminisce the old days when my family lived in Vietnam for the Tet (New Year’s) festivals and meals, which were prepared by my mom's love and her artistic hands.


Ingredients:
3 lbs chicken legs and thighs, cut into big chunks
Marinade:
1 tbs fish sauce
1 tbs soy sauce
1 tbs sugar
1/2 tsp black pepper
1 tsp turmeric
1 tsp curry powder
1/4 tsp chili flakes
3 shallots, minced
2 tbs lemongrass
3 garlic cloves, minced
5 dried wood ear or dried shitake mushrooms, soaked in warm water
1 cup skinless peanuts, cooked
1/4 cup roasted sesame white seeds
2 cups chicken broth
1 onion, quartered
A few slices of fresh ginger
1 stalks lemongrass. bruised
2 tsp liquid smoke
Small piece of rock sugar

Directions:

Place chicken legs and thighs into a mixing bowl. Add fish sauce, soy sauce, salt, black pepper, curry powder, turmeric, 1/2 of (minced garlic, minced shallots, lemongrass), and chili flakes. Mix well. Cover and marinate overnight.

Heat 2 tbs coconut oil in a heavy pot. Add the (remaining minced garlic, minced shallots, lemongrass) turmeric, chili flakes, and curry. Stir until fragrant.

Add marinated chicken and brown chicken all over.

Add 2 cups chicken broth and rock sugar. Place on top white onion, lemongrass, and a few slices of ginger.

 Bring to boil and turn the heat to simmer. Skim off the residue that floats to the top. About 10 minutes before the cooking is done, remove and discard onions, ginger, and lemongrass. Add mushrooms, cooked peanuts and liquid smoke.

Re-season again with fish sauce, if needed.