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Lemongrass Chicken
Lemongrass Chicken pictures (1 of 4)

I told you about clearing out my fridge in my last post, so this is the second installment where I used the leftover lemongrass, shallots, and chicken breasts as the main ingredients.

I found this Vietnamese lemongrass chicken recipe on a recent copy of Food & Wine magazine–an article about Vietnamese recipes. I believe this is not the most authentic lemongrass chicken recipe around, but it worked out really well and I enjoyed it, especially the caramelized sweet taste of this dish.

Vietnamese Lemongrass Chicken

I am not going to write a lengthy post because of some last-minute shopping that I have to do, but I shall leave you with this wonderful recipe of Vietnamese Lemongrass Chicken.

Enjoy!

Related Recipes:

  1. Vietnamese Tau Hu Ky or bean curd skin with shrimp
  2. Vietnamese Cha Tom or Hue shrimp patties

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Recipe: Vietnamese Lemongrass Chicken

Adapted from Food & Wine Magazine, October 2007 “Simple, Tasty Vietnamese Cooking”

Ingredients:

2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons cooking oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion for garnishing

Method:

In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.

In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.

Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.

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