Vietnamese stir fried chicken with lemon grass
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Vietnamese stir fried chicken with lemon grass
  Vietnamese    Fried    Chicken    Lemon  
Last updated 6/12/2012 1:28:37 AM. Recipe ID 64059. Report a problem with this recipe.
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      Title: Vietnamese stir fried chicken with lemon grass
 Categories: Main dish, Chicken, Vietnamese
      Yield: 4 Servings
 
MMMMM----------------------FOR THE MARINADE---------------------------
      1    Stick fresh or 2tb dried
           Slices lemon grass
      2 lb Chicken pieces, cut into
           Small pieces
      1    Garlic clove, large
           0.5" cube fresh ginger
      1 tb Sugar
  1 1/2 tb Tomato paste
    1/2 ts Salt
    1/4 ts Chilli powder
    1/4 ts Ground turmuric

MMMMM-----------------------YOU ALSO NEED----------------------------
      2    Cloves garlic
      3 tb Vegetable oil
      1 tb Fish sauce OR salt to taste
           4-8 tb chicken stock
  3 1/2 oz Onions
 
  First 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 around 6". Discard the strawlike top. If you are using
  dried lemon grass, soak it in 4 tb of hot water for an hour. Put the
  chicken pieces in a bowl, add the fresh lemon grass or the drained
  soaked dried lemon grass (save the soaking liquid). Peel and crush
  the large garlic clove, peel the ginger and grate it finely. Add the
  garlic, ginger, sugar, tomato paste, salt, chilli powder and turmeric
  to the chicken. Mix, cover and set aside for 1-24 hours,
  refrigerating if necessary. Peel 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. Add the chicken along with its
  marinade. Stir and fry for 5-6 mins or until the chicken browns a
  little. Add the fish sauce and either the lemon grass soaking liquid
  or 4 tb stock. Stir once and cover. Cook on a high heat for 5 mins.
  Lift the lid and stir, adding another 4 tb of stock. Cover, turn the
  heat to low and cook for another 5 mins. While the chicken cooks,
  peel the onions and cut them into 0.75" 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. Lift
  the chicken out its oiul and serve.
 




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Recipe ID 64059 (Apr 03, 2005)

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