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Home Chicken Chicken with chili and lemongrass

Chicken with chili and lemongrass

I love the mixed flavors of hot, salty, sweet and the aroma of lemongrass make such a dominant characteristic. This is incredibly easy, somewhere between a stir-fry and a sauté, with just enough sauce to coat the pieces of chicken.

Ingredients

- 200 gram skinless, boneless chicken breast or chicken thighs
- 2 lemongrass stalks (slice and finely chop)
- 2 spoon of fish sauce
- 1tbsp superfine sugar, to taste
- 2 red chiles, halved, seeded, and shredded, chopped
- 4 garlic cloves, crushed
- 1 tbsp ground peanut 

- 1 spoon of vegetable oil

- 1 onion, halved, cut into slim crescent moon-shaped slices

- 1/2 cup coconut juice

- Cilantro leaves or coriander, to serve (optional)

Prepararion

Trim any fat from the thighs and cut the flesh into bite-sized pieces. Remove the tough outer layers of the lemongrass and trim the top and base. Mince the rest—the softer part of the lemongrass—as finely as you can. Put half of this into a bowl with the fish sauce, sugar, half of the chiles, half of the garlic, and the chopped chicken. Mix together with your hands, cover with plastic wrap, and put into the fridge. Let marinate for at least 1/2 hours.

Cooking

Heat the oil in a wide-based saucepan or a wok set over medium heat. Add remained garlic till smell good, add the chicken and cook on all sides, getting a really good color all over it. Add the reserved chiles, reserved lemongrass, and the onion and stir-fry until the onion starts to soften. Be careful not to burn the chiles or the lemongrass. Pour in the coconut juice, reduce the heat, and cover. Cook the chicken for about 5 minutes.

Remove the lid, increase the heat, and continue to cook until the liquid is reduced. You want a mixture that is wetter than a stir-fry but drier than a braise. Check for seasoning to balance, adjusting with sugar and fish sauce. Scatter with cilantro leaves and ground peanut, if using, and serve with steamed rice.

 

 

Chicken curry

Heat the oil in a wok. Add garlic till it turns brown and smell good. Now we add the marinated chicken, carrot, potato and stir fried for 5 minutes then add coconut milk, some water, lemongrass and cook for another 10 minutes.

     

Ingredients: serves 2 people

- 200 gram of chicken fillet ( cut in cube)
- 1 potato (peel skin off and cut in cube)
- 1 carrot (cut in cube)
- Half of white onion cut in piece
- 1 stalk of lemongrass ( cut 4 cm long and lightly mashed)
- 4 table spoon of coconut milk
- 1 teaspoon of condensed milk 

- 1 tablespoon of cooking oil

- 1 table spoon of Vietnamese yellow curry powder

- Salt, black pepper, green onion and coriander

- 2 cloves of garlic ( chopped)

- 0,5 gram of straw mushroom

Preparation

Marinate the chicken, salt, curry powder about 15 minutes.

Cooking

Heat the oil in a wok. Add garlic till it turns brown and smell good. Now we add the marinated chicken, carrot, potato and stir fried for 5 minutes then add coconut milk, some water, lemongrass and cook for another 10 minutes. Add straw mushroom, onion and seasoning with condensed milk, salt. Try to taste till you fancy it.
Put it out in a bowl, garnish with green onion, coriander and black pepper.
Serves with steamed rice, sticky noodle or bread.

 

Chicken with cashewnut

Heat a cooking pan with oil, add coated chicken to deep fry till it turns golden brown then get it out and drain it. Add chopped garlic to remain oil to fry till it turn yellow, add.

Ingredients

- 200 gram of fillet chicken brest, cut into piece of 2 cm x 7 cm

- 50 gram of capsicum (green pepper), cut in cube with diamond shape

- 50 gram of onion (cube)

- 50 gram of carrot (slice 0,3 cm thick)

- 1 spoon of soya sauce

- 1 spoon of oyster sauce

- 1 tea spoon of chili sauce

- 1 tea spoon of sugar

- 1 tea spoon of corn flour

- 2 spoon of vegetable cooking oil

- 2 cloves of garlic (chopped)

Preparation

coat chicken with corn flour

Cooking

Heat a cooking pan with oil, add coated chicken to deep fry till it turns golden brown then get it out and drain it.

Add chopped garlic to remain oil to fry till it turn yellow, add.

 

 

 

Chicken with chili and lemongrass

I love the mixed flavors of hot, salty, sweet and the aroma of lemongrass make such a dominant characteristic. This is incredibly easy, somewhere between a stir-fry and a sauté, with just enough sauce to coat the pieces of chicken.

Ingredients

- 200 gram skinless, boneless chicken breast or chicken thighs
- 2 lemongrass stalks (slice and finely chop)
- 2 spoon of fish sauce
- 1tbsp superfine sugar, to taste
- 2 red chiles, halved, seeded, and shredded, chopped
- 4 garlic cloves, crushed
- 1 tbsp ground peanut 

- 1 spoon of vegetable oil

- 1 onion, halved, cut into slim crescent moon-shaped slices

- 1/2 cup coconut juice

- Cilantro leaves or coriander, to serve (optional)

Prepararion

Trim any fat from the thighs and cut the flesh into bite-sized pieces. Remove the tough outer layers of the lemongrass and trim the top and base. Mince the rest—the softer part of the lemongrass—as finely as you can. Put half of this into a bowl with the fish sauce, sugar, half of the chiles, half of the garlic, and the chopped chicken. Mix together with your hands, cover with plastic wrap, and put into the fridge. Let marinate for at least 1/2 hours.

Cooking

Heat the oil in a wide-based saucepan or a wok set over medium heat. Add remained garlic till smell good, add the chicken and cook on all sides, getting a really good color all over it. Add the reserved chiles, reserved lemongrass, and the onion and stir-fry until the onion starts to soften. Be careful not to burn the chiles or the lemongrass. Pour in the coconut juice, reduce the heat, and cover. Cook the chicken for about 5 minutes.

Remove the lid, increase the heat, and continue to cook until the liquid is reduced. You want a mixture that is wetter than a stir-fry but drier than a braise. Check for seasoning to balance, adjusting with sugar and fish sauce. Scatter with cilantro leaves and ground peanut, if using, and serve with steamed rice.

 

 

Hoi An chicken rice

 IMG 5799

Chicken Rice in Hoi An is a very typical dish of this ancient city, and yet very different from others chicken rice in other places in the same province of Quang Nam or Da Nang. While Northern Vietnamese people like to eat the whole piece of boiled chicken thighs or chest, Hoi An people have their own way to make the chicken unforgettable with customers.
Boiled chicken is cut or torn into smaller slices, seasoned with spices like salt, pepper, chilli and Vietnamese coriander - the main factor that makes the dish savory. Combine perfectly with chicken slices, the golden rice made in pilaf form complete the wonderful dish. The rice in this set is cooked with chicken broth, with a dash of fresh turmeric to give it a glossy yellow colour. The small bit of greasiness promises a memorable savour to diners.
The full dish is served with sliced mint leaves and onions to add on to the taste of chicken and spices, and the famous chilli sauce is poured evenly over the dish to create the familiar spicy element in Central Vietnam cuisine. A chicken rice dish surely can help visitors to cure their hunger and make them remember the place for years.

PREPARE INGREDIENTS
1 whole chicken
2 cup uncooked white rice
1/4 cup uncooked sticky rice
1 white onion, thinly sliced, marinate with 1 tsp sugar, 1tsp fish sauce and 1 tsp vinegar.
1 clove of garlic, minced
1 lime
3 tomatoes, thinly sliced
2 bunches of lettuce
1 tsp turmeric
Vietnamese mint (rau dam), finely chopped
Salt and pepper to taste

For coating sauce: 1 tbsp sugar, 1 tbsp fish sauce and 1 tbsp lime juice. Mix these three ingredients together, add in 1/8 cup water and chili if desired.


DETAIL RECIPE
1. Wash the chicken thoroughly, boil to cooked and add 1 teaspoon of turmeric to the broth. Take the chicken out and place on a rack to cool.
2. Mix the white rice and sticky rice, rinse under running water for 30 seconds. Put the rice in the boiling chicken broth so that the level of water is about 1cm above the level of rice. Add 1 teaspoon of salt and bring to a boil. Lower heat and simmer the rice until cooked. The cooked rice should have a glossy yellow color.
3. Meanwhile, chop the boiled chicken into pieces or into quarter, depending on your preference. (in Hoi An, chicken breast is torn by hands into thin slices). Mix chicken with the marinated onions and add in Vietnamese mint.
4. Serve rice on a dish, topped with chicken and tomato slices. Add lettuce and pour the coating sauce over the chicken rice as desired.