Vietnamese Lemongrass Chicken
From sugarmama 13 years ago
- 30 minutes to make
- Serves 2
A friend of mine whose mother is from Vietnam posted in Facebook days ago (with a picture of the dish) that she cooked this for friends who were clamoring for it. The picture looked so good & delicious that it made me want to cook it myself. Read more So I looked for a recipe on-line & I found 1 in rasamalaysia.com. I improvised by using molasses instead of the caramel that the recipe originally called for. IT IS A SUCCESS! Love it with steamed white rice. =) See less
Ingredients
- INGREDIENTS: shopping list
- 2 Tablespoons fish sauce shopping list
- 3 garlic cloves, crushed shopping list
- 1 Tablespoon curry powder shopping list
- 1/2 teaspoon salt shopping list
- 1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces shopping list
- 3 tablespoons cooking oil shopping list
- 2 fresh lemongrass stalks, tender inner white bulbs only, minced shopping list
- 1 large shallot, thinly sliced shopping list
- 3 chilies, seeded and minced shopping list
- about 2 Tablespoons molasses shopping list
- 1 scallion for garnishing shopping list
How to make it
- 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.
- 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 molasses 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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