Thit Ga Xao Dam Gung Sa (chicken With Lemon Grass) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Chicken thighs,
2 tbsp: Vinegar,
1: Lemon grass stalk, chopped
1 tbsp: Ginger, finely chopped
1 tbsp: Fish sauce,
1/4 cup: , Water
3 tbsp: Vegetable oil,
1 tbsp: Fish sauce, (another one)
1 medium: Onion, sliced
1 tsp: Cornstarch,
2: Garlic clove, chopped
1 tsp: Sugar,
3: Scallions, (with tops),
1/4 tsp: Red pepper, crushed
-cut into 1-inch pieces,
Rice, cooked
Directions:
Remove bones and skin from chicken thighs; cut chicken into 1-inch
pieces. Mix lemon grass and 1 Tbsp. fish sauce in glass or plastic
bowl; stir in chicken. Cover and refrigerate at least 1 hour.
Heat oil in wok or 10-inch skillet until hot. Add sliced onion and
garlic; stir-fry 1 minute. Add chicken and scallions; stir-fry 5
minutes. Reduce heat; cover and cook, stirring occasionally, 2
minutes.
Mix vinegar and ginger root; reserve. Mix remaining ingredients
except rice; stir into chicken mixture. Stir in reserved vinegar
mixture. Heat to boiling, stirring constantly; cook and stir until
thickened, about 1 min. Serve with rice.
Source from luhu.jp
pieces. Mix lemon grass and 1 Tbsp. fish sauce in glass or plastic
bowl; stir in chicken. Cover and refrigerate at least 1 hour.
Heat oil in wok or 10-inch skillet until hot. Add sliced onion and
garlic; stir-fry 1 minute. Add chicken and scallions; stir-fry 5
minutes. Reduce heat; cover and cook, stirring occasionally, 2
minutes.
Mix vinegar and ginger root; reserve. Mix remaining ingredients
except rice; stir into chicken mixture. Stir in reserved vinegar
mixture. Heat to boiling, stirring constantly; cook and stir until
thickened, about 1 min. Serve with rice.
Source from luhu.jp