Рецепт Vietnamese Spicy Lemongrass Chicken 越式香茅鸡
Vietnamese Spicy Lemongrass Chicken 越式香茅鸡
Ann Low April 11, 201160 Comments
For a spicy food lover like myself, I was so excited when I saw Jane and Sonia cooked this delicious Vietnamese Spicy Lemongrass Chicken. As I have all the ingredients in my pantry and lemongrass in my backyard, what I need is to buy some chicken meat. This fragrant chicken with chilli and lemongrass is really super easy to cook with less oil being used and it is so helpful if you’re running short on time. Definitely a keeper!
- Spicy Lemongrass Paste
- 5 Fresh Lemongrass (use only the white part)
- 25 Dried red chilli (I used 30 dried chilli for more spicy)
- 1 1/2 inch Ginger
- 8 Cloves of garlic
- 1/2 cup cooking oil (i used less oil)
Method:
Soak dried chillies in hot water for 20 minutes, rinse and drain.
Remove the outer part of lemongrass, clean and slice lemongrass, ground it coarsely together with all other ingredients into paste.
Stir fry lemongrass paste with oil till fragrant under low heat. Set aside for later use.
Spicy Lemongrass Chicken
2 tbsp Spicy Lemongrass Paste
700g chicken wing – mid joint), marinate with some pepper and salt for about 20 mins
1 tsp Meat curry powder
1 large Onion, chopped
1 tbsp Light soy sauce or Fish sauce
1/2 tsp Salt
1/2 tsp Sugar
Method:
Heat up a cooking pan (I used a non stick pan), turn the heat to medium and cook the chicken pieces without oil, cover it if needed, until the grease started to release. (If using skinless chicken/chicken breast, you will need to add 1 tsp of oil or so to grease the pan).
When the grease released is visible, stir in the chopped onion and cook for another minute, now add 1 tsp of curry powder, stir well and add 2 tbsp of Spicy Lemongrass Paste, stir for another minute, add about 1/2 cup water, salt, light soy sauce/fish paste and sugar. (I added another 1/4 cup water as I find the sauce is a little salty).
Bring sauce to boil and when the liquid reduced to the thickness of your liking, it’s done.
5根新鲜香茅（只取白色部分）
25只辣椒干 （用了30只）
1 1/2 寸生姜
8 瓣大蒜
1/3 杯食油
把香茅外层去掉，然后把白色尾端部分切成片。辣椒干洗净，加入沸腾的水中浸泡20分钟，倒掉水，沥干。
2大匙香茅酱，700克 鸡翅(中翅) 撒点胡椒粉和盐腌20分钟
1小匙咖喱粉
1 只 大洋葱，切碎
1 大匙鱼露或酱请，1/2 小匙盐，1大匙糖
加入切碎的洋葱，翻炒至洋葱变软，然后加入咖喱粉，和2大匙的香茅酱，翻炒均匀后，加入小半杯水，盐，酱油/鱼露，糖调味(我觉得鸡肉有点咸，所以多加1/4杯水）。