Vietnamese liver inspired by phá lấu скачать в хорошем качестве

Vietnamese liver inspired by phá lấu

Last December, chef Thuy Hoang’s producer, Martin agreed to a forfeit if she got to 500 YouTube subscribers. Martin, who has travelled the world making food TV series, has eaten some extraordinary and, sometimes, stomach churning “delicacies”. In cuisine terms, he is, indeed, a tough guy. However, every tough guy has a nemesis. Martin has an absolute hatred of any liver dishes from childhood. They are his “food hell”. He simply cannot eat them. So, Martin’s forfeit was to eat a Vietnamese chicken liver dish. Guess what? Thuy exceeded 500 subscribers, so here is the video of Martin doing his forfeit – a brave man! This chicken liver dish is inspired by the flavours of phá lấu. This is a distinctive Vietnamese street food. These are delicate chicken livers, pink in the middle, with the fragrance of five spice, sweetness of sauté onions, and saltiness of oyster and soy sauce with a hint of chilli heat. They are dipped in chilli oil, hoisin sauce and sriracha. Absolutely delicious! Even Martin enjoyed them. Serves: 2 (or 4 as a snack) Prep: 5 mins. Cook: 5 mins. Ingredients For the sautéed chicken livers Phá Lấu style: 400g chicken livers 1 medium onion (100g) 2 garlic cloves 1 tbsp vegetable oil 1 bay leaf 1 tsp Chinese five spice powder 1/2 tbsp light soy sauce 1 tsp hoisin sauce 1 tsp oyster sauce 1/2 tsp black pepper 1 tsp chilli flakes (optional) 1 tsp sesame oil (add at the end) For the dipping sauce: 1 tbsp chilli oil 1 tbsp hoisin sauce 1 tbsp sriracha Method 1. Finely chopped the onion and garlic. 2. Heat the oil in a wok on a medium heat before adding the bay leaf, onion and garlic. 3. Once the onion and garlic are softened, add the Chinese five spice. 4. Add the livers and turn the heat on high. 5. Stir gently so as not to break the delicate livers and coat them in the aromatic mixture. Add light soy, hoisin sauce, oyster sauce, black pepper and chilli flakes (if using). 6. Place lid on the wok, turn the heat down to low and cook for a further two minutes. 7. Remove from the heat when the livers are still pink in the middle. Add the sesame oil and give a final stir. Place the lid on and let the livers rest. 8. Place the chili oil sediment, hoisin sauce, and sriracha in a small bowl for dipping. 9. Serve the liver warm with the dipping sauce. Tips Avoid overcooking the liver as the texture will become tough and unpleasant to eat. Thank you! Thank you to Hexclad for kindly gifting the wok used in this video. https://hexclad.eu/ https://hexclad.co.uk/ Instagram @hexclad_europe Timings 00:00 Intro and the forfeit 00:23 Thuy describes the dish and its ingredients 01:04 Using a scratch-resistant Hexclad wok 01:16 Add vegetable oil, a bay leaf, the onions and garlic 02:03 Flavour with five spice powder 02:23 Add the chicken livers 03:00 Add the oyster sauce, hoisin, and soy 03:38 Add chilli and black pepper 03:59 Put the lid on and turn the heat down 04:37 Add the sesame oil, turn off the heat and rest 04:59 Discussing food hell 05:21 Serving the dish 05:40 Martin’s verdict