Tuesday, December 22, 2009
Lemongrass And Chili Chicken, Ga Xao Xa Ot
Another Vietnamese restaurant favourite that I have never attempted at home before. Thanks to the recently aired Luke Nguyen's Vietnam on SBS television, I realised we can actually make it better and tastier than what we have been getting at our local Vietnamese place. Once I had decided on "Shaking Beef", which I posted yesterday, another simple to prepare vietnamese dish with some delicious sauce for the rice is needed, lemongrass chicken became the very obvious choice for me.
I lightly browned the chicken pieces first as our not very powerful gas burner would not have given me the caramelised flavour so desired in the dish, so if you have a turbo burner skip this part :) Do use boned or skinned chicken, but I personally prefer meat on the bones.
P.S the recipe is adapted from the above mentioned TV show.
Serves 4 as part of a Vietnamese meal;
2 chicken marylands, cut into manageble pieces, marinated and seared
1/2 onion, cut into chunks
3 spring onions, cut into 2" length
3 tbs of chopped lemongrass (I used my standby frozen type)
1/2 cup coconut water or chicken stock
extra chilies for garnish
for the marinate;
4 bird chilies, pounded
1 tbs chopped garlic
1 tbs chooped lemongrass
1 tbs of light soy
1/2 tbs of fish sauce
1/2 tsp of corn flour
salt and pepper
Some of the ingredients for the dish.
Brown the chicken in batches, keeping the marinate.
In a hot wok, saute garlic, shallots and lemongrass til fragrant, return chicken pieces and marinate and fry for 5 minutes. Pour in the coconut water or stock, bring it to a boil, add spring onions, onions and cook for another minute.
Serve warm with plenty of steamed rice of course.