Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands and utensils thoroughly after handling raw chicken to prevent cross-contamination.
Cut off excess skin on the chicken neck as it has too much fat and trim the wing tips, wash the chicken and drain well.
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Trim excess neck fat and wing tips, otherwise the broth will become too greasy and have an off odor.
Add 1 tsp five spice powder, 1 tsp curry powder, 1 tbsp chicken bouillon, 2 tbsp sugar, 1/3 tsp MSG and 1 tsp salt into a bowl, then mix well.
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Mix the spices thoroughly in the bowl, otherwise some parts will be too salty and others bland when marinating.
Pour all the mixed marinade into the chicken bowl, mix well and marinate so the meat absorbs the flavors.
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Mix thoroughly so every piece of chicken is evenly coated with marinade and let it rest long enough.
Add 3 liters of water and 1 tbsp of salt into a blue plastic basin and stir well. Use a peeler to peel the sweet potatoes, cut off any dark spots, cut into large 5 cm square pieces, and soak immediately in the salt water to prevent discoloration.
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Soak peeled sweet potatoes in salt water immediately, otherwise they will oxidize, turn black and taste bitter.
Cut 10g ginger into thin strips, mince garlic and shallots, pound lemongrass with a pestle and cut into two sections, keep dried chili whole.
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Mince garlic and shallots finely and evenly, pound lemongrass moderately to release essential oils without turning to mush.
Place a pot on the stove, add 3 tbsp cooking oil, then add lemongrass, more than half of the minced shallots, and ginger strips without waiting for the oil to get too hot. When slightly golden, add minced garlic and whole dried chilies, sauté until aromatic.
local_fire_departmentMedium heat, about 3 minutesWatch out
Add shallots and ginger first, and garlic later because garlic burns very quickly and bittering the pot.
Pour all the marinated chicken into the pot, keep medium heat and stir constantly until the chicken is firm and absorbs the spices.
local_fire_departmentMedium heat, about 5 to 7 minutesWatch out
Maintain medium heat and stir constantly so the chicken firms up evenly without burning the bottom of the pot.
When opening the lid of a boiling pot, tilt it away from you to prevent hot steam from burning your hands and face.
Add 250ml water into the pot (rinsing the chicken bowl to get all the spices), cover with a lid and simmer over medium heat to tenderize the chicken.
local_fire_departmentMedium heat, about 35 to 40 minutesWatch out
Keep medium heat and cover tightly so the liquid doesn't evaporate too quickly while simmering tough chicken.
Drain the sweet potatoes, add 1 tbsp chicken bouillon, 1/3 tsp five spice powder, 1/3 tsp curry powder to the basin and mix. Continue to add the remaining shallots, garlic, and ginger and toss well.
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Mix gently when seasoning so the sweet potato pieces do not break at the edges.
Hot oil and frying seeds may spatter slightly, stand at a safe distance and use long chopsticks.
Add 2 tbsp cooking oil and 1 tbsp annatto seeds into a pan, turn to low heat and simmer slowly until the seeds release an orange-red color, then strain to get 2 tbsp annatto oil.
local_fire_departmentLow heat, about 5 minutesWatch out
Keep low heat when rendering annatto oil, if the heat is too high it will quickly burn and taste bitter.
If sweet potatoes retain moisture, the hot oil will spatter vigorously, use tongs to gently place each piece into the pan.
Add 2 tbsp annatto oil to the pan, turn to medium heat and add all the seasoned sweet potatoes, pan-fry briefly until golden on all sides and absorbs the flavors.
local_fire_departmentMedium heat, about 8 to 10 minutesWatch out
Drain the sweet potatoes thoroughly before frying and fry on medium heat, otherwise moisture will cause hot oil to spatter and mush the potatoes.
Pour all the fried sweet potatoes into the pot with simmering chicken, rinse the pan with 200ml water and add to the pot, rinse the coconut milk jar with 200ml water and add to the pot, cover and continue simmering.
local_fire_departmentMedium heat, about 5 to 10 minutesWatch out
Simmer at moderate heat so the sweet potatoes become tender without disintegrating.
Scoop the thick coconut cream from the top of the can into a basin, then pour all 1 liter of fresh milk into the basin to mix with the coconut cream.
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Stir well so the thick coconut cream and fresh milk blend completely without lumps.
When the sweet potatoes are almost tender, pour the entire coconut milk and fresh milk mixture into the pot, bring back to a boil for 5 minutes and turn off the heat.
local_fire_departmentMedium heat, about 5 minutesWatch out
Do not boil the milk and coconut mixture too long after adding, otherwise it will curdle and lose its smoothness.
Add 15g rock sugar and 1 tbsp chicken bouillon into the pot, simmer over medium heat until the rock sugar dissolves completely and the curry boils evenly.
local_fire_departmentMedium heat, about 5 minutesWatch out
Stir well when adding rock sugar so it dissolves completely, preventing it from settling and burning at the bottom.
Grind an appropriate amount of pepper directly into the curry pot to create a pungent aroma.
local_fire_departmentLow heatWatch out
Add pepper just before turning off the heat to preserve its distinct pungent aroma.
Add the wedge-cut white onion into the pot, cook for about 2 minutes until the onion is just cooked.
local_fire_departmentMedium heat, about 2 minutesWatch out
Only cook the onion for about 2 minutes, do not cook too long or it will become mushy and lose its crunch and sweetness.
The curry pot is very hot, use insulated gloves or a dry towel when moving the pot and serving to prevent burns.
Ladle the chicken curry into a large bowl, garnish with fresh cilantro leaves and sliced chilies on top, enjoy hot with bread, rice noodles, or white rice.
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Ladle gently so the sweet potato and chicken pieces do not break when transferring to the bowl.
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