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WE ARE MAKING VIETNAMESE LEMONGRASS CHICKEN TONIGHT




We have been watching Luke Nguyen in Vietnam. We went grocery shopping yesterday and bought some cheap chicken breasts which we have to finish by today. So, learning from Luke's recipes, there is this lemongrass chilli chicken which sounds awesome

Luke uses chicken fillet but hey, breasts cannot hurt. And much more, webought a can of coconut juice from the office vending machine to use in this recipe this evening. Just S$0.50, yippee!





Lemongrass chilli chicken recipe (ga xao xa ot)

INGREDIENTS
500 g chicken thigh fillets, cut into bite size pieces
3 tbsp fish sauce
1.5 tbsp sugar
2 lemon grass stalks, white part only, finely diced
4 garlic cloves, finely diced
2 long red chilli, finely diced
3 tbsp vegetable oil
1/2 onion, cut into wedges
1 cup young coconut juice
3 coriander sprigs for garnish


PREPARATION
In a mixing bowl combine fish sauce, sugar and mix until sugar has dissolved. Add half of the lemon grass, half of the garlic, half of the chilli and all of the chicken. Coat the chicken then marinate it covered and refrigerated for 1 hour or over night for a better result.

Bring a large saucepan or wok to medium heat, add oil and remaining lemon grass, garlic, chilli, and fry until fragrant and slightly brown.

Turn heat to high then add the chicken sealing all sides until browned, around 2 minutes on each side.

Now add coconut juice, onions and cover with a lid, then cook on medium heat for a 5 minutes or until sauce has reduced by half.

Transfer to a bowl, garnish with coriander and eat with jasmine rice.

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