Rceipe adapted from Luke Nguyen's Vietnam , however I have omitted the ingredient-chilli since Tony can't take spicy food. So I have named this dish Lemongrass chicken instead of Lemongrass Chilli Chicken. Note: The written recipe in the above link (from sbs.com.au) does not reflect correctly what was showed in the video if you are doing the original recipe (the chilli version of Lemongrass Chicken). I have extracted the video below if you like the chilli version.
The recipe I have given below is the non-spicy version and with slight modification here and there.
Ingredients
500 g Chicken Thigh Fillets, cut into bite size pieces3 Tablespoon Fish Sauce
1 Tablespoon Caster Sugar
2 Lemongrass Stalks, white part only, finely diced
4 Garlic Cloves, finely diced
2 Asian Shallots
3 Tablespoons Vegetable Oil
1/2 Onion, cut into wedges
1/2 Cup Young Coconut Juice
Optional:
1 Cup Blanched Broccoli
1.In a mixing bowl combine fish sauce, sugar and mix until sugar has dissolved. Add half of the lemon grass and half of the mince garlic and all of the chicken. Coat the chicken then marinate it covered and refrigerated for 1 hour or over night for a better result.
2.Bring a large saucepan or wok to medium heat, add oil and remaining lemon grass, fry until fragrant before adding the remaining garlic and shallot, fry till slightly brown.
2.Turn heat to high then add the chicken sealing all sides until browned, around 2 minutes on each side.
3.Now add coconut juice, cover with a lid, then simmer on medium heat for 5 minutes. Put in the onion. Turn the heat on high and let it cook until sauce has reduced by half.
4. Arrange the blanched broccoli on a plate, transfer the cooked lemongrass onto the broccoli and serve it with jasmine rice.
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