"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Canh Ga Chien Nuoc Mam Recipe

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This recipe for Canh Ga Chien Nuoc Mam, by , is from The Le Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Yen O'connell
Added: Monday, April 30, 2012


For Marinating Chicken Wings:
1 package Chicken Wings
2 tablespoons Shallot, minced
2 tablespoons Garlic, minced

For Sweet and Spicy Fish Sauce:
1/3 cup Fish Sauce (prefer 3-Crabs brand)
2/3 cup Sugar
1/2 teaspoons Fresh Ground Pepper
1/2 - 1 tablespoon Dried Chilli Flakes

Vegetable Oil or Canola Oil, for frying

Marinating Chicken Wings:

Wash wings and cut into half at the joint if you have whole chicken wings. To make lollipop wings, use the 'drumette' part which has one bigger bone like a drumstick or chicken leg. Separate the meat from the top of the drumette and push it down to make a lollipop. Hold the thin end of the drumette firmly, then cut through the skin surrounding the bone with a small knife. Use a knife to scrape down the meat from the bone. Push the meat down to the other end.
Place the wings and chicken lollipops in a bowl. Marinate with minced garlic and shallot for at least an hour or overnight.

Making Sweet and Spicy Fish Sauce:
In a sauce pan, bring fish sauce and sugar to a boil. Reduce heat and simmer for about 5-7 minutes to thicken the sauce. Remove from heat. Add ground pepper and dried chili flakes. Set it aside.
Deep Frying Chicken Wings:
Add oil in a pan and bring it over high heat. A good way to test if the oil is hot enough to fry is to stick the end of a wooden chopstick in the oil. You can tell with how quickly the bubbles are raising to the surface that it is really hot and ready. Add wings and reduce heat to medium high. During the frying process, use a strainer to remove the fried garlic and shallot and set aside.
Fry until wings turn golden and crispy. Remove from oil. Dip it into the fish sauce. Sprinkle fried garlic and and shallot over the wings.




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