How to Make Vietnamese Chicken with Lemongrass and Chili Asian Cooking Recipe Cuisine

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Vietnam Chicken with Lemongrass and Chili 


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



 Recipe makes for 6 Servings

 1.5 lb chicken thighs

 1 tbsp fish sauce

 salt and white pepper

 2 lemongrass stalks, trimmed and finely chopped

 2 shallots, trimmed and finely chopped

 3 tbsp vegetable oil

 1 cup water

 2 fresh red chilies, seeded and slice

 1 tsp crumbled palm or brown sugar

Directions:

 Cut the chicken portions in half, through the bone. Use a sharp skewer to prick chicken, to allow seasoning to penetrate. Place in a dish and pour on fish sauce, sprinkle on seasonings and leave for 15 minutes.

 In a large frying pan or wok, heat oil and brown chicken evenly. Stir in the lemongrass, onions and water. Cover and cook until the chicken is almost tender, about 15 minutes, turning several times.
Add chilies and sugar and cook a further 5-7 minutes. The liquid should evaporate, leaving chicken free of sauce. Serve over rice.

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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