“Ca Chua Nhoi Cha Ga,” is tomatoes stuffed with Vietnamese chicken sausage. In my recipe, I highlight the natural sweetness and flavor of the fresh tomatoes, and also the savory of chicken sausage. This light and delicious dish is served as an appetizer or side dish.
Ca Chua Nhoi Cha Ga - Tomatoes Stuffed with Chicken Sausage
- 1/2 lb ground chicken or turkey (or ground pork)
- 1 egg
- 1 tsp extra virgin olive oil (skip it if use ground pork)
- 4 green onions, white parts only, chopped well
1 tsp mushroom powder or poultry seasoning
- 1 tsp of garlic powder
- 1/2 tsp cayenne pepper
- 1 tsp of fresh ground pepper
- 1/2 tsp of salt (adjust to your taste)
- 1 tsp of fish sauce
- 1 tsp of sugar
- 1 tsp of cornstarch
- 1 tsp of baking powder
- 4 medium size tomatoes
- Cooking oil
- Make sausage. In a bowl, mix well all ingredients of Part 1.
- Cut each tomato into half. Scoop out pulp from tomatoes. In a plate, place tomatoes upside down to drain.
- Spoon chicken sausage into the tomatoes.
- Put the oil in a large skillet over medium heat. Place the stuffed tomatoes with the stuffing side down. Cook until the stuffing surface nicely golden browned, about 5 minutes. Carefully flip the tomatoes, and cook for 2-5 minute for flavor. Skip part 5, if the chicken stuffing completely cooked.
- Use the same skillet (in part 4) or transfer the stuffed tomatoes to a roasting pan. Bake the stuffed tomatoes at 400 degrees F. for about 10-15 minutes until chicken cooked.
- Ways to serve the stuffed tomatoes:
- Appetizer: served with salad and your favorite salad dressing.
- Side dish, Main dish: served with pasta or rice and Chef Mario Batali’s Tomato Sauce.
- Add your favorite cheese, and spices into the chicken sausage.
- It’s best to use the fresh tomatoes from your garden.
- For nice shape, do not over cook tomatoes.
- Make stuffed tomatoes and keep them in refrigerator until frying.
- To save time, make chicken sausage in advance, and keep it in refrigerator or freeze it before use it for stuffing.