Discover Grilled Chicken with Bamboo Rice in the Central Highlands

One of the most famous chicken dishes in Vietnam is grilled chicken with bamboo rice. This is a specialty dish of the ethnic groups in the Central Highlands. This dish originated from the Ede ethnic group, and was later processed into many different versions by the Central Highlands people. Let's explore Grilled Chicken with Bamboo Rice with iguide.ai through the article below.

Grilled chicken with sticky rice is one of the famous mountain specialties of the Central Highlands. This dish is currently prepared in many different versions, but still retains the delicious, sweet taste of chicken and the aroma of sticky rice. This chicken specialty has become a favorite dish of tourists when traveling to Dak Lak, Dak Nong, Gia Lai, ... The sweet aroma of the chicken and the sticky taste of sticky rice make tourists "addicted" after eating it once, wanting to enjoy it many more times.

To create a delicious and attractive grilled chicken with bamboo rice dish, the ethnic people of the Central Highlands are very careful in choosing chickens. The type of chicken to be grilled must be young, weighing about 1kg. In particular, this must be a free-range chicken with thin skin and firm meat. This way, the grilled chicken will not have much fat and will not be boring.

The chickens used to make grilled chicken are usually free-range young chickens, weighing about 1kg, with firm meat and thin skin. After being processed, the chickens are marinated thoroughly with typical spices such as garlic, shallots, lemongrass, five-spice powder, pepper, fish sauce, salt, honey and especially indispensable forest leaves. The marinade is the secret that makes grilled chicken of the Central Highlands region more special.

After the chicken has absorbed the marinade, it is grilled. The grilling method is also an important process that determines the flavor of this specialty dish. The chicken is clamped to a bamboo stem instead of placed on a grill, then directly placed into the hot coals. The charcoal used to grill the chicken must be wood charcoal so that when grilled, it has a fragrant smoky smell. When grilling, the chef must turn the heat constantly and add more charcoal to ensure the fire is just right, so that the chicken is cooked through and has a golden brown color.

Besides grilled chicken, to cook perfect bamboo rice, the indispensable ingredient is sticky rice. Sticky rice is often the small, long grain sticky rice of the Central Highlands ethnic people grown on the fields. Good sticky rice will have a light aroma, a sweet taste, the grains must be round, plump, not broken and have a milky white color. In addition, choosing bamboo tubes for processing is also very important. Bamboo tubes or young bamboo tubes must be fresh, with a dark green outer shell, small and long body, then when grilled, the bamboo rice dish will have a characteristic delicious taste.

Before cooking, the sticky rice must be soaked in water for 4-6 hours, then washed again and drained before being put into bamboo tubes (not too full) and sealed with banana leaves at one end. The sticky rice will be grilled at the same time as the chicken on a charcoal stove. When grilling, the bamboo tubes are placed on the charcoal stove and rotated evenly so that the rice is cooked evenly and does not burn. When the grilled chicken begins to give off an attractive aroma, the fragrant and sticky bamboo tubes of bamboo rice are also cooked.

This chicken specialty is prepared quite elaborately to create a delicious dish with a strong mountain flavor. The chicken is cleaned, pre-processed and marinated with shallots, lemongrass, garlic, honey, fish sauce, pepper, five-spice powder, forest leaves, etc., then clamped on bamboo sticks and grilled over hot coals. While grilling, the chicken must be turned regularly to avoid burning.

Bamboo rice is made from long, thin, small, and sticky fragrant sticky rice. Bamboo tubes are cut into long pieces, washed, and filled with sticky rice, then covered with forest leaves. The rice tubes are buried in a large fire and cooked for about 60 minutes. This is the time it takes for grilled chicken on a charcoal stove to cook.

When the rice and chicken are both cooked, the chicken will be displayed whole so that diners can tear it by hand. The bamboo tubes of rice are kept intact in the bamboo tube, and when you eat them, you will peel off the shell yourself. Bamboo tubes of rice are often dipped in peanut salt and grilled chicken is often dipped in perilla salt with a characteristic spicy flavor. This is the perfect combination that creates a top-notch chicken rice dish of Vietnamese cuisine.

Tourists can refer to some addresses to enjoy grilled chicken with bamboo rice in Pleiku city (Gia Lai province) that are loved by many people below:

- Grilled chicken and bamboo rice H'BLA T'RUNG Alley 220 Le Duan Street, Tra Ba Ward, Pleiku City (Gia Lai Province).
- Grilled chicken with Bazan bamboo rice: Alley 478 - 480 Le Duan Street, Tra Ba Ward, Pleiku City (Gia Lai Province).
- Ksor Hnao artisan shop: Alley 49/18 Tran Nguyen Han street, Dong Da ward, Pleiku city (Gia Lai province).
- La Gui Restaurant: No. 27 Pham Ngoc Thach Street, Thong Nhat Ward, Pleiku City (Gia Lai Province).

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