Experience the art of cooking nutritious and delicious U.S. chicken stew with Chef Le Xuan Tam

July 08, 2024 - 14:10
On June 25th, 2024, The USA Poultry & Egg Export Council (USAPEEC) hosted a consumer workshop featuring renowned Chef Le Xuan Tam at the exclusive Melia Hanoi Hotel to showcase the culinary delights of American chicken.

Not only delightful in flavour, chicken also offers numerous benefits for human health. It is a high-protein, low-fat alternative to beef or pork. Additionally, chicken is carbohydrate-free, making it a versatile choice for various diets.

Chef Le Xuan Tam showcased the incredible versatility of American chicken, with his delicious Chicken Stew with Lotus Seed and Red Dates, recipe.

This dish can be enjoyed as a hearty main course or a light and refreshing appetiser. As a main dish, the stew is richer and pairs well with fluffy bread, a crisp salad, or steaming rice. As an appetiser, the broth is lighter and sweeter, exciting your palate and preparing your taste buds for the next courses.

American Chicken Stew with Lotus Seed and Red Dates Recipe


  - 1kg American skinless chicken thighs, cut into large pieces

  - 200g peeled lotus seeds

  - 100g red dates

  - 200g peeled carrots, cut into bite-sized pieces

  - 200g quartered shiitake mushrooms

  - 1 finely chopped shallot

  - Coriander for garnishing

  - Sugar, seasoning powder, salt, fish sauce, pepper, cooking oil


  - Clean the chicken thighs with cold water and pat dry with a paper towel.

  - Rinse the lotus seeds and red dates, soak them in water for 15 minutes before draining.

  - Marinate the chicken with 2 tablespoons of sugar, 1 tablespoon of seasoning powder, 1/2 teaspoon of salt, 1/2 tablespoon of fish sauce, and 1/2 teaspoon of pepper. Let it stand for 20 minutes.

  - Heat 2 tablespoons of cooking oil in a large pot over medium heat. Sauté the shallots until golden brown.

  - Add the marinated chicken and stir until the meat becomes firm. Then, add the lotus seeds and 500ml of water or chicken broth. Bring to the boil, then reduce to a simmer for 20 minutes, skimming off any foam for a clearer broth.

  - Add the red dates and carrots, cook until the carrots are tender, then add the mushrooms and cook for an additional 10 minutes.

  - Season the stew with salt and pepper to taste.

The workshop also featured Chef Le Xuan Tam's mouthwatering American Lemongrass Chicken, which promises to become a new favourite.

American Lemongrass Chicken Recipe


  - 100g finely chopped lemongrass

  - 40g minced garlic

  - 40g minced shallots

  - 30g minced chilli

  - 10g finely sliced kaffir lime leaves

  - 10g Vietnamese chilli powder

  - 4 tablespoons of Phu Quoc fish sauce

  - 2 tablespoons of Knorr seasoning powder

  - 4 tablespoons of honey

  - 100g annatto oil

  - 5g crushed black pepper

  - 2 tablespoons of shrimp satay

  - 8 whole lemongrass stalks


  - Pat the chicken dry on both sides with a paper towel.

  - Debone the chicken and cut into 4-5 cm pieces.

  - Marinate the chicken pieces in the prepared sauce mixture for at least two hours.

  - Trim the lemongrass stalks to about 20cm, crush the thicker part and wrap the marinated chicken pieces around them.  

  - Pan-fry the chicken until golden brown, then bake at 200°C for 10 minutes.

Serving Suggestion:

Serve the dish this dish with white rice, a refreshing salad, tomatoes, cucumbers, fresh herbs, lime wedges and chilli slices.

The USA Poultry & Egg Export Council (USAPEEC) has made significant efforts to ensure farm-to-table safety and quality in poultry. They achieve this by adhering to rigorous health and safety standards and ensuring thorough inspections by USDA officials. Furthermore, USAPEEC champions hormone-free poultry farming, putting consumer health and food safety at the forefront of their work.