"THANH CHUONG CHICKEN" - a dish that leaves a lasting impression.

(Baonghean) - Initially a tradition passed down orally as a source of pride among the people of Thanh Chuong district in the midland region, whenever they entertained distant guests or gathered for a friendly get-together in a foreign land, the "unforgettable delicacy" made from Thanh Chuong hill chicken has gradually become a staple on the menus of many restaurants and hotels, from rural towns to Vinh City, now bustling with tourists traveling along the Central Vietnam heritage route.

The enduring essence of a hometown's flavor lies in whether the people of that place can preserve its long-lasting value through daily life with the same innocence that has existed for generations. This meaning becomes clear when you have the opportunity to visit Thanh Chuong, for whatever reason, and immerse yourself in a simple meal with dishes cooked by the mothers and sisters that you will surely never forget: jackfruit pickle, salted olives, and especially free-range chicken.

A meal featuring Thanh Chuong chicken dishes.

The natural conditions of Thanh Chuong district are typical of the midland terrain of Nghe An province, stretching along both banks of the Lam River across the North-South geological strata, with most of its area consisting of hills and mountains at the "standard" altitude of Central Vietnam above sea level. This is likely why it boasts more advantageous natural specialties compared to other localities in the province, such as jackfruit, canarium fruit, and free-range chicken! While dishes made from Thanh Chuong free-range chicken are advertised in many restaurants both within and outside the province, Thanh Chuong chicken stew (or soup) has become a delicacy present at any banquet, large or small, as a unique main course. Perhaps, Thanh Chuong free-range chicken is known not only for its delicious, firm, and sweet meat, but also for the way the stew (or soup) is prepared, using lime leaves, shallots, turmeric, and fresh chili peppers as the main ingredients.

Thanh Chuong chicken soup is prepared with the most rustic spices, resulting in a rich yet refined flavor. An old folk saying goes, "the chicken clucks, the lime leaves"; perhaps among all the chicken dishes made by Vietnamese people today, Thanh Chuong chicken soup perfectly brings out the flavor of lime leaves without any bitterness or harshness. The chicken must be bled skillfully, the cut must be small and precise to keep the skin of the chicken neck intact, and all the blood must be removed to keep the chicken meat bright and fresh. For the stew, the neck and head are separated, the core is removed, leaving only the skin, and then the chicken blood is added and boiled to make a neck sausage. This small plate of neck sausage is served to guests to enjoy with a glass of wine while waiting for the steaming hot chicken soup to be brought out.

To prepare Thanh Chuong chicken stew, first separate the bones and meat; cut the meat into even, even pieces of a suitable size because Thanh Chuong hill chicken meat shrinks very little when cooked; then, marinate it immediately with lime leaves, white salt, turmeric, and finely ground fresh chili. While marinating the chicken, the bones are finely chopped and rolled into balls. Once the chicken meat has absorbed the spices, simmer it on the stove for about 5 minutes, then add enough water to cover it, bring to a boil twice, and when golden brown bubbles appear on the surface of the chicken stew, taste to adjust the saltiness, sprinkle the chicken bone balls on top, then open the lid and simmer until the fragrant lime leaves and the pungent taste of fresh chili are released... The chicken stew is kept warm, served one bowl at a time, and another is served as soon as it's finished. The Thanh Chuong chicken stew with finely chopped bones maintains a clean, refined, and delicate taste for diners, as it eliminates the difficulty of tearing or gnawing the meat off the bones. It also preserves all the quintessential qualities of the free-range chicken from this central highland region.

Nowadays, when introducing dishes made from Thanh Chuong hill chicken, many recipes are offered everywhere: salt-roasted chicken, lemongrass-roasted chicken, chicken stew, boiled chicken, shredded chicken, roasted chicken, chicken wrapped in lotus leaves and grilled, chicken braised with lemongrass, chicken braised with ginger, chicken stewed with medicinal herbs, chicken stir-fried with lemongrass and chili…; but in reality, to create a lasting impression, beyond the aforementioned soup, there's another way to truly appreciate and enjoy Thanh Chuong hill chicken: "dry boiling," meaning boiling without water. After slaughtering the chicken, spread its belly open and place it in a pot coated with vegetable oil. Then, sprinkle salt, drizzle some fresh turmeric juice over the chicken, add 10 lime leaves (each torn into 2 or 3 pieces), cover tightly, and simmer over low heat for about 10 minutes. Check by poking with chopsticks; if the chicken is cooked through, it's done. This method of boiling chicken also allows you to fully enjoy the flavor of free-range chicken, with the meat fibers remaining tender and succulent. When you put a piece of chicken in your mouth and gently savor it, you can feel the sweet and fragrant taste that is hard to find in chicken from anywhere else.

While the culinary scene is long and complex, the key to the renowned "Thanh Chuong Chicken" lies in the closed-loop process of raising local chickens, from breeding to sale. This involves using native breeds and free-range farming on the hillsides of the region. Many discerning foodies acknowledge that Thanh Chuong hill chicken is easily recognizable by its firm yet tender meat, and its fragrant, slightly sweet and fatty flavor. Currently, in Thanh Chuong, raising hill chickens is a promising economic development linked to culinary offerings, appealing to a wide range of tourists visiting Nghe An province. Since 2012, the local authorities have implemented a plan to develop the local breed of free-range chicken, commonly known as hill chicken. Accordingly, the district is building the "Thanh Chuong Chicken" brand while simultaneously developing a system of farms, creating a production and supply chain for safe and clean food to meet consumer demand. Dozens of free-range chicken farms, each producing 50,000 chickens annually for sale to the market, ensure a continuous supply of goods to consumers.

And when a restaurant displays the brand "Thanh Chuong Chicken," guaranteeing clean, fresh chicken, diners can be assured of the quality, partly due to the abundant supply. However, it's also important to note that discerning food lovers are very sensitive to the way dishes are prepared and served in a restaurant specializing in Thanh Chuong chicken. The simplicity, openness, and pride in this local specialty from the midland region make the restaurant even more attractive, acting as a "spice" that elevates "Thanh Chuong Chicken" to the level of an unforgettable culinary delight.

Mr. Vu