?...Vietnamese Spicy Lemongrass Chicken...?
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Bookmarked this straightaway when I saw it at Sonia's blog. Being a chickenlover, I too love it spicy! A dish which suited my taste 100%...oooh yumm...
Gonna try again with other parts of chicken and also fry them first next time. Something for a change...
I too sometimes make my own chilli paste, saute them longer in wok and store in refrigerator. The chilli paste used for this dish is something similar like I do, just an additional galangal from my side.
Check out the recipe...thanks to Echo's Kitchen! We enjoyed the dish with steamed rice and forgot the whole world! Yeayyy ...
VIETNAMESE SPICY LEMONGRASS CHICKEN by Echo's Kitchen Let's make the Spicy Lemongrass Pastefirst...
Ingredients : 2-3 times cooking4-5 stalks lemongrass ~ use only the white part 25 pcs fried chillis (soak in hot boiled water for 5 minutes)1 1/2 inch of ginger 8 cloves of garlic1 inch galangal ~ my addition1/2 cup of cooking oil ( you can also use 1/3 cup for less oil version )
Blend all ingredients except for oil with some water if needed until it forms paste.`In a pot, heat oil and saute the blend paste over low-medium heat. The longer it's sauteed the better. I used to do it up to an hour, depends on the quantity. Saute until the paste becomes thick. This paste can be stored in an airtight container and kept chilled.
For the Chicken...
Ingredients :~
2 tbsp Spicy Lemongrass Paste1-1.5 lb chicken pieces/chicken breast pieces (marinate with a pinch of black pepper powder and some salt) 1 tsp meat curry powder1/2 onion, chopped 1 tbsp soy sauce/ fish sauce1/2 tsp salt1/2 tsp sugar/ palm sugar1/2 cup water
Method :~
Heat up a cooking pan, cook the chicken pieces WITHOUT oil, cover if needed, until the grease starts to release. (BUT If using skinless chicken/breast, you will need to add 1 tsp of oil or so to grease the pan ~ I used nonstick pan) When the grease released is visible, stir in the chopped onion, and cook for another minute.Add curry powder, stir well and add Spicy Lemongrass Paste, stir for another minute.Add water, salt, soy sauce/fish sauce and sugar.Bring it to boil and stir until the mixture thickens a little.
Gonna try again with other parts of chicken and also fry them first next time. Something for a change...
I too sometimes make my own chilli paste, saute them longer in wok and store in refrigerator. The chilli paste used for this dish is something similar like I do, just an additional galangal from my side.
Check out the recipe...thanks to Echo's Kitchen! We enjoyed the dish with steamed rice and forgot the whole world! Yeayyy ...
Blend all ingredients except for oil with some water if needed until it forms paste.`In a pot, heat oil and saute the blend paste over low-medium heat. The longer it's sauteed the better. I used to do it up to an hour, depends on the quantity. Saute until the paste becomes thick. This paste can be stored in an airtight container and kept chilled.
For the Chicken...
Ingredients :~
2 tbsp Spicy Lemongrass Paste1-1.5 lb chicken pieces/chicken breast pieces (marinate with a pinch of black pepper powder and some salt) 1 tsp meat curry powder1/2 onion, chopped 1 tbsp soy sauce/ fish sauce1/2 tsp salt1/2 tsp sugar/ palm sugar1/2 cup water
Method :~
Heat up a cooking pan, cook the chicken pieces WITHOUT oil, cover if needed, until the grease starts to release. (BUT If using skinless chicken/breast, you will need to add 1 tsp of oil or so to grease the pan ~ I used nonstick pan) When the grease released is visible, stir in the chopped onion, and cook for another minute.Add curry powder, stir well and add Spicy Lemongrass Paste, stir for another minute.Add water, salt, soy sauce/fish sauce and sugar.Bring it to boil and stir until the mixture thickens a little.
?LOVE2COOK? ...Food & Life...
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