Vietnamese Stir Fried Chicken with Lemongrass
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particular recipe is from Denise - TheFoodWeb
Stick fresh or 2 tb dried slices lemon grass
1kg / 2 lb Chicken pieces, cut into small pieces
1 Garlic clove, large
15mm / 1/2 inch cube fresh ginger
1 tb Sugar
1 1/2 tb Tomato puree
1/2 teaspoon Salt
1/4 teaspoon Chilli powder
1/4 teaspoon Ground turmuric
2 Cloves garlic
3 tablespoons Vegetable oil
1 tablespoon Fish sauce or salt to taste
50ml+ / 4 - 8 tb chicken stock
1 Large Onions
prepare the marinade. If you are using fresh
lemon grass, cut it crossways into very thin
slices, starting at the bulbous bottom end and
going up to around 15cm / 6 inches. Discard
the strawlike top. If you are using dried lemon
grass, soak it in 4 tb of hot water for an hour.
the chicken pieces in a bowl, add the fresh
lemon grass or the drained soaked dried lemon
grass (save the soaking liquid).
and crush the large garlic clove, peel the ginger
and grate it finely. Add the garlic, ginger,
sugar, tomato purée, salt, chilli powder
and turmeric to the chicken. Mix, cover and
set aside for 1 - 24 hours, refrigerating if
and finely chop the two garlic cloves. Put the
oil in a wok or large, lidded frying pan and
set over a high heat. When it is hot, put in
the garlic. Stir and fry for 30 secs or until
the garlic is golden.
the chicken along with it's marinade. Stir and
fry for 5 - 6 mins or until the chicken browns
Add the fish sauce and either the lemon grass
soaking liquid or 100ml (4tbs) stock. Stir once
and cover. Cook on high heat for 5 mins.
the lid and stir, adding more stock. Cover,
turn the heat to low and cook for another 5
the chicken cooks, peel the onions and cut them
into a 3/4 inch dice. Separate the onion layers
within the diced pieces. Turn the heat under
the chicken to high, remove the wok lid, add
the onion and fry for 1 minute.
the chicken out of oil and serve.
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