Saturday, November 17, 2012

Allergy free Vietnamese lemongrass chicken recipe

  • 2 tbsps fish sauce or an extra ½ tsp salt combined with 2 tbsps water
  • 3 cloves garlic, minced
  • 1 tbsp curry powder
  • ½ tsp salt
  • 1½ tbsps sugar
To cook
  • 2 tbsps sugar
  • 3 tbsps water
  • 700g boneless, skinless chicken thigh, cut into 2cm slices
  • 1 red onion, sliced
  • 1 red or green capsicum, sliced
  • 1 carrot, sliced
  • 3 tbsps olive oil
  • 2 tender inner white bulbs of fresh lemongrass, minced
  • 1 large shallot, thinly sliced
  • 3 chillies, seeded and minced or 1 tsp chilli flakes/powder
  • 1 small shallot, sliced, for garnishing

  • In a large bowl, combine the fish sauce, garlic, curry powder, salt, and 1½ teaspoons of the sugar.
  • Add the chicken meat and stir to coat.
  • In a wok, mix the sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar has dissolved.
  • Cook without stirring until the sugar mixture forms a deep amber caramel.
  • Remove the caramel from the heat and stir in the remaining 2 tablespoons of water.
  • Transfer the caramel to a bowl and place the bowl in one of hot water in order to stop the caramel from solidifying.
  • Quickly wipe away any remaining caramel from the wok then return the wok to the high heat.
  • Add the olive oil and wait until it is hot.
  • Add the lemongrass, shallot and chilli.
  • Stir-fry until fragrant.
  • Add the onion, chicken and caramel and stir-fry until the chicken is mostly cooked through. 
  • Add the carrot and stir fry until softening.
  • Add the capsicum and stir fry until the sauce has thickened slightly
  • Serve with steamed white rice and top with shallots.

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