It so happen that I had some lemongrass left from making ‘Lemak’ aka ‘Vege curry’ aka Sayur Lodeh (which I haven’t blogged about yet :X) After chatting with my mum, she suggested that I make Lemongrass chicken! and so… I did!
This simple dish is now OUR FAVOURITE chicken dish 🙂 Lemongrass mks the dish so aromatic… and the caramel sauce gives a sweet, yet fragrant taste to the chicken.
The only thing is that I didn’t cook the chicken on HIGH heat as suggested by the recipe – so it’s not as ‘brown’ or rather caramelized. Then again…It is absolutely yummy!!
Vietnamese Lemongrass Chicken Recipe
(from Rasamalaysia)
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.
