When Tet is coming, Spring is an occasion where each of us has the opportunity to gather together with family and friends; this is also the time when many families and localities have special dishes to treat relatives and friends....

When Tet is coming, Spring is an occasion where each of us has the opportunity to gather together with family and friends; this is also the time when many families and localities have special dishes to treat relatives and friends....

Cha Ga Tieu Quan – The unique dish on Tet holiday

Cha Ga Tieu Quan is the famous dish, originating from Tieu Quan village, Phung Hung commune (Khoai Chau district). The elderly people in the village recalled that in the old days of every Tet holiday, people here created the way to make chicken patties and teach to each other. Because of the delicious, strange and nutritious taste, this dish has been known to many people.

Mr. Ta Van Nhi is one of few people still keeps the way to make Cha Ga Tieu Quan

In order to make the chicken patty, it is very sophisticated from choosing ingredients to the following stages. The chicken must not be the old hens or the big fighting chickens that are raised in the garden whose meat is tough. It’s necessary to choose the leanest part of the chicken, remove the tendon, skin, bone then chop it and put it in a blender. During the grinding process, add more spices such as dried onion juice, ginger juice, pepper, fish sauce, seasoning. Then put the meat into a mortar to add chicken egg yolk and a bit of pork (diced) to make the meat fat without being dry. In addition, add crushed orange peel and mix with meat to create the typical spicy and aromatic flavor.

After that, the chicken is evenly spread on the stainless steel blister lined with banana leaves before baking. It’s necessary to spread the meat evenly, neither too thin nor too thick. If it is too thin, it is easy to crack, and if it is too thick, it takes long to be cooked and lose its flavor.

The chicken patties must be baked with charcoal. Chicken patties are grilled 3 times: The first time lasts 20 minutes to peel banana leaves; the second time lasts 1 hour and the third time takes about 1 hour to grill until it turns the golden color. During the grilling time (about 2.5 hours), the patty should be changed sides properly.

The finished patties must have a golden color which is sticky but not cracked, smells chicken fragrant and aroma of ginger and pepper. Having chicken patties is to enjoy a delicious and unique dish. When eating, we nibble slowly so that our senses can feel the sweetness, aroma and spicy of the patties. They are often served with the rice cakes. 

Mr. Ta Van Nhi in Tieu Quan village said: “In the past, almost every house in the village made chicken patties for Tet. However, because of its sophisticated and time-saving process, in recent years, families have ordered to eat and make gifts. Every Lunar New Year, my family mobilized 4 to 5 people to concentrate on making chicken patties from December 20 to December 30 in order to make sure adequate products for delivery. This year, my family made about 3 quintals of chicken patties, sold for VND 1.2 million per kilo”.

Impression on roll sausage on Tet holiday of residents living on Red River delta

Almost everyone hears about pork sausage and beef sausage but you can enjoy an equally delicious sausage called roll sausage in communes along the banks of the Red River such as: Phu Thinh, Tho Vinh, Mai Dong, Duc Hop, Hung An (Kim Dong district).

At the age of 65, Mr. Bui Van Can in Trung Khu village, Duc Hop commune does not know when the roll sausage was first created. He only remembered that he had this dish every Tet when he was young.

Mr. Can said: “In the past, the economy was still difficult and food was scarce, we must wait until the Tet holiday to have the roll sausage. No matter how difficult the economy is, they had to make one to two rolls for Tet. For many years, my family has been making roll sausage to serve the people for Tet. This year I plan to make about 1.2 tons of sausage for sale from VND 150,000 to 180,000 per kilo.

The ingredients used to make the roll sausage are pork side having three equal layers weighing between two to three kilos. Meat is washed and drained water, placed on the tray or cutting board, then sprinkled with delicious fish sauce, pepper, soup powder and seasoning. Use a clean square sack lined with fresh banana leaves and then roll tightly before boiling. After the sausage cools off, remove the outer cover and tighten it again.

If the weather is cold, the sausage can be left outside; but if the weather is hot, the sausage must be stored in the refrigerator. The roll sausage is best served with pickle and, delicious dipping sauce with a little pepper.

Tieu Quan chicken patty and roll sausage are strange and interesting dishes. These are delicious and nutritious dishes that are added to the list of the provincial specialties on Tet.

Nguồn trích dẫn: baohungyen.vn