For a spicy food lover like myself, I was so excited when I saw Jane and Sonia cooked this delicious Vietnamese Spicy Lemongrass Chicken. As I have all the ingredients in my pantry and lemongrass in my backyard, what I need is to buy some chicken meat. This fragrant chicken with chilli and lemongrass is really super easy to cook with less oil being used and it is so helpful if you’re running short on time. Definitely a keeper!
Vietnamese Spicy Lemongrass Chicken
Prep time
Cook time
Total time
Author: Ann Low
Serves: 4-5 servings
Ingredients
- Spicy Lemongrass Paste
- 5 fresh Lemongrass (use only the white part)
- 25 dried red chilli (I used 30 dried chilli for more spicy)
- 1½ inch Ginger
- 8 cloves of garlic
- ½ cup cooking oil (i used less oil)
Spicy Lemongrass Chicken - 2 tbsp spicy lemongrass paste
- 700g chicken wing - mid joint), season with some pepper and salt for about 20 mins
- 1 tsp meat curry powder
- 1 large onion, chopped
- 1 tbsp light soy sauce or fish sauce
- ½ tsp salt
- ½ tsp sugar
Instructions
- Spicy lemongrass paste - Soak dried chillies in hot water for 20 minutes, rinse and drain.
- Remove the outer part of lemongrass, clean and slice lemongrass, ground it coarsely together with all other ingredients into paste.
- Stir fry lemongrass paste with oil till fragrant under low heat. Set aside for later use.
- Heat up a cooking pan (I used a non stick pan), turn the heat to medium and cook the chicken pieces without oil, cover it if needed, until the grease started to release. (If using skinless chicken/chicken breast, you will need to add 1 tsp of oil or so to grease the pan).
- When the grease released is visible, stir in the chopped onion and cook for another minute, now add 1 tsp of curry powder, stir well and add 2 tbsp of Spicy Lemongrass Paste, stir for another minute, add about ½ cup water, salt, light soy sauce/fish paste and sugar. (I added another ¼ cup water as I find the sauce is a little salty).
- Bring sauce to boil and when the liquid reduced to the thickness of your liking, it's done.
3.5.3226
越式香茅鸡
- 好下饭的簡單又容易準備的菜肴。香又超好吃！
- 香茅酱材料：
- 5根新鲜香茅（只取白色部分）
- 25只辣椒干 （用了30只）
- 1 1/2 寸生姜
- 8 瓣大蒜
- 1/3 杯食油
- 把香茅外层去掉，然后把白色尾端部分切成片。辣椒干洗净，加入沸腾的水中浸泡20分钟，倒掉水，沥干。
- 把香茅，辣椒干，姜，蒜头一起打成糊状，不必打得非常幼细。
- 锅下油，把辣椒糊以小火熬炒至干香为止。
- 香茅鸡的材料：
- 2大匙香茅酱
- 700克 鸡翅(中翅) 撒点胡椒粉和盐腌制20分钟
- 1小匙咖喱粉
- 1 只 大洋葱，切碎
- 1 大匙鱼露或酱请
- 1/2 小匙盐
- 1大匙糖
- 做法：
- 加热锅，不要下油 (我用不粘底锅)，等锅子够热了，把鸡肉倒入，等鸡肉出油之后，翻匀。(注：如果用的是鸡胸肉或不带皮的鸡肉，就需要下一点油防粘)。
- 加入切碎的洋葱，翻炒至洋葱变软，然后加入咖喱粉，和2大匙的香茅酱，翻炒均匀后，加入小半杯水，盐，酱油/鱼露，糖调味(我觉得鸡肉有点咸，所以多加1/4杯水）。
- 再煮至收汁，即可。
Enjoy!
