Lemongrass chilli chicken recipe (ga xao xa ot) - SBS Food.flv
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.
If you enjoyed this Lemongrass chilli chicken recipe (ga xao xa ot) then browse more Vietnamese recipes, meat recipes, prepare ingredients in advance recipes and our most popular shredded sugared pancake with cherries (kaiserschmarrn) recipe.
SPICY LEMONGRASS CHICKEN CURRY (Kari Ayam Serai Pedas) | Su's Cookbook
SPICY LEMONGRASS CHICKEN CURRY
KARI AYAM SERAI PEDAS
By Su’s Cookbook
Ingredients:
Marinate and set it aside for 10 mins
1 kg chicken, cut into small pcs
1 tsp turmeric powder
1 tbsp ginger-garlic paste
Little salt
*********************************
Dry chilli paste:
Boil 80gm dry chilli
Drain the water
Blend to a thick paste
********************************
Grind these, not too coarse:
Add little water
3 small red onions
6 lemongrass, inner white part
4 kaffir lime leaves
*****************************************
Coconut cream/thick coconut milk
2-3 tbsp Oyster sauce
1 tbsp chicken stock powder/cube
Julienned lime and turmeric leaves
1 lime
2 turmeric leaves/daun kunyit
4 lemongrass, crushed
450-500ml water
Salt to taste
Oil for cooking
P/S: chilli paste, seasonings, coconut milk
and water can be adjusted to your own preference
Steps:
Heat up some oil over medium low flame, stir fry the chicken just for 4-5 mins and set it aside.
In the same wok/pan, add in the freshly grinded ingredients, crushed lemongrass and 100ml water. Cook for 5 mins.
Then, add in the desired amount of chilli paste, 200ml of water, turmeric leaves and cook for another 10 mins.
Now, add in the oyster sauce, stock powder, coconut cream, sugar and salt. Continue to cook, 5 mins over medium low flame.
Remove all the lemongrass and turmeric leaves. Check for seasoning, add what is needed.
Now, add in the chicken and let it cook until the meat is well done.
When the chicken is fully cooked, squeeze some lime juice and add in the julienned lime and turmeric leaves. Mix well. Turn off the flame.
Vietnamese Lemongrass Chicken - Marion's Kitchen
This Vietnamese lemongrass chicken is super easy with simple ingredients and yet the flavour is so complex! This is one lemongrass chicken recipe you'll be coming back for time and again.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
VIETNAMESE LEMONGRASS CHICKEN RECIPE | Stir Fry Chicken With Lemongrass | Boneless Chicken Recipe
VIETNAMESE LEMONGRASS CHICKEN RECIPE | वियतनामी लेमनग्रास चिकन@ContinentalDesiKitchenCDK
[INGREDIENTS]
Boneless chicken pcs (1 large chicken breast)
Salt (1/2 tsp)
Black pepper powder (1/4 tsp)
Lemongrass (3 stalks with outer rough layers removed)
Minced garlic (4 large pods)
Sliced onions (1 medium size)
Chopped green chillies (1-2 nos)
Fish sauce (2 tbsp)
Brown sugar (2 tbsp)
Pinch of salt & black pepper powder
Chilli flakes (1 tbsp)
Refined oil
Chopped coriander / cilantro leaves
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VIETNAMESE LEMONGRASS CHICKEN | Su's Cookbook
Vietnamese Lemongrass Chicken Recipe
By Su’s Cookbook
Ingredients:
500gm chicken (thigh part would be ideal)
1 yellow onion, sliced thickly
5 lemongrass, chopped finely (tender inner white bulbs)
5 cloves of garlic, finely chopped
Mix of fresh red chilli and Bird’s eye chilli
Black and White pepper powder
Fresh coriander leaves
Oil and water for cooking
Sauce mix:
2 tbsp fish sauce
2 tbsp sugar
¼ tsp corn flour
---
Method:
Heat up some oil in a pan over medium low flame and saute the chicken till it turns golden brown. Then, add the lemongrass and garlic and stir-fry for a few minutes.
Now, add in the onion and chilli, cook for 3 minutes. In between do sprinkle some water, to keep the chicken moist. Also, add some white and black pepper powder.
Then, add the sauce and mix well until everything is combined well. Cook for another 2-3 minutes, till the chicken is caramelized, then turn off the flame.
Garnish with fresh coriander leaves and serve while it’s hot! :)
Lemongrass Chili Chicken with Michael's Home Cooking
Lemongrass Chili Chicken a delicious Vietnamese Recipe. Let me show you how to make this flavorful grilled dish!
Ingredients:
Marinade:
4 chicken thighs
1 Tablespoon sugar
2 Tablespoons fish sauce
3 Tablespoons lemongrass
2 garlic cloves
2 Tablespoons Sambal
........
2 Tablespoons lemongrass
1/2 teaspoon red chili flakes
2 garlic cloves
8 scallions
1/2 cup chicken broth
Optional:
2 Tablespoons water mixed with 2 teaspoons cornstarch
I used the cilantro chopped as a garnish, I apologize that I did not show sprinkling it onto the final plate. You can do without it, but I suggest that you certainly use it.