Lemongrass Chicken (ga Xao Sa Ot) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
2 lbs: Chicken parts,
2 Stalks: lemongrass,
2 tbsp: Fish sauce,
1 tsp: Sugar,
1/2 tsp: Kosher salt,
1/4 tsp: Freshly ground pepper,
3: Green onions, cut into 1-inch pieces
1 tbsp: Minced garlic,
Oil, for stir frying
2: Fresh red chiles, seeded and julienned
1 Handful: fresh basil or mint leaves or a combination, optional
Directions:
1. Chop chicken with a cleaver into braising pieces about 1 inch
thick. Remove tops and tough outer leaves of lemongrass and slice
tender hearts as thin as possible. In a bowl combine chicken,
lemongrass, 1 tablespoon of the fish sauce, sugar, salt, pepper,
green onions, and garlic and toss to season chicken evenly. Marinate
1/2 to 1 hour.
2. in a wok or skillet heat oil over medium-high heat. Add chile,
stir-fry a few seconds, and add chicken mixture. Stir-fry until
chicken shows no trace of pink (about 10 minutes). Add a little water
if necessary to prevent scorching. When chicken is done sprinkle with
remaining fish sauce, toss with basil or mint if used, and transfer
to serving platter. Serves 4 with other dishes.
Variation: Use 1 pound boneless chicken, cut into 1/4-inch cubes, and
cook over high heat (about 2 or 3 minutes).
From the California Culinary Academys "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.
Source from luhu.jp
thick. Remove tops and tough outer leaves of lemongrass and slice
tender hearts as thin as possible. In a bowl combine chicken,
lemongrass, 1 tablespoon of the fish sauce, sugar, salt, pepper,
green onions, and garlic and toss to season chicken evenly. Marinate
1/2 to 1 hour.
2. in a wok or skillet heat oil over medium-high heat. Add chile,
stir-fry a few seconds, and add chicken mixture. Stir-fry until
chicken shows no trace of pink (about 10 minutes). Add a little water
if necessary to prevent scorching. When chicken is done sprinkle with
remaining fish sauce, toss with basil or mint if used, and transfer
to serving platter. Serves 4 with other dishes.
Variation: Use 1 pound boneless chicken, cut into 1/4-inch cubes, and
cook over high heat (about 2 or 3 minutes).
From the California Culinary Academys "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.
Source from luhu.jp
Tags
Poultry