Co Sinh grilled chicken restaurant attracts customers with its flexible lam rice, sweet grilled chicken with meat mixed with the special aroma of wild pepper leaves.
Grilled chicken with rice lam is a typical dish of the Central Highlands with elaborate processing and attractive taste. Coming to Da Lat, visitors can enjoy this dish at Co Sinh grilled chicken rice restaurant, Hung Vuong street, ward 11. The shop has only been open for about 3 years, but it has been loved by diners near and far thanks to its unique and original taste. Ingredients and recipes come from Mang Den, Kon Tum.
Ms. Tran Thi Dung, 33 years old, the owner of the restaurant shared that she is the successor to her mother’s Co Sinh grilled chicken rice dish, which is already famous in Kon Tum and now comes to Da Lat to open a branch.
“When I first opened the restaurant, it was not known much by diners, one day only sold a few chickens, and the leftover chickens had to be made to save for food. Gradually, diners saw a strange dish so they introduced each other, the restaurant Currently, every day I have to bake 20 chickens ready to sell to customers when sold out, I will make new chickens, continue to bake hot immediately, bake until the end, the chicken is freshly made. the food is better quality and delicious”, Ms. Dung said. The shop roasts chicken by machine, each batch can bake 7 chickens at the same time, so customers don’t have to wait too long, about 20 minutes for the chicken to be cooked.
Grilled chicken at the restaurant uses our own type of chicken, has firm meat and thin skin, when cooked, the chicken skin is crispy while the meat inside is soft and sweet, fragrant with the scent of forest leaves. One of the ingredients that make up the attractiveness of the dish is wild pepper leaves, a typical spice found in Mang Den, Kon Tum.
“Wild pepper leaves are abundant in Kon Tum forest, with a natural aroma like lemongrass. The shop adds a little spice to harmonize, and the outside of the chicken is covered with a little satay”, Ms. Dung shared. In addition, Lam rice at the restaurant uses sticky rice mixed with upland rice cooked in a long bamboo tube, the rice grains when cooked are flexible, not dry and have a fragrant aroma, dipped with crushed golden roasted peanuts to make the rice grains. more fragrant and fatty.
In particular, in order to keep the standard of the dish compared to the original branch, the restaurant transports cooked rice, bamboo tubes, wild pepper leaves, spices… from Mang Den to Da Lat and does not change anything.
A group of friends of Mr. Le Cong Hiep, born in 1999, from Ba Ria Vung Tau to Da Lat to have fun on New Year’s Eve, choose Co Sinh’s grilled chicken restaurant for lunch. “The food at the restaurant is hot, enjoyed in the cold weather of Da Lat very much, we ate very well,” he shared.
And Mr. Pham Nhat Tan, born in 1999, is impressed with the mild aroma of wild pepper leaves grilled with chicken. “Compared to grilled chicken with salt and pepper or grilled chicken that we usually eat, the chicken here is tougher, the meat is sweeter, and the crispy skin is not greasy and less fat.”
In addition, some diners said that the meal at the restaurant is relatively large compared to the serving of 2 people, so it can be boring for guests. A large group of people is quite satisfied with the quality and price. The shop is open for sale from 8:30 a.m. to about 7 p.m. every day, most crowded at noon and evening, with ample parking space in front of the yard. Opposite the shop, there is a place to take pictures of cherry apricots.
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