Vietnamese Stir Fried Chicken With Lemon Grass
Recipe Courtesy of Reasor's
- 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 inches. Discard the strawlike top. If you are using dried lemon grass, soak it in 4 tablespoons 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 1 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 2 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 minutes or until the chicken browns a little.
- Add the fish sauce and either the lemon grass soaking liquid or 4 tablespoons of stock. Stir once and cover. Cook on high heat for 5 minutes. Lift the lid and stir, adding another 4 tablespoons of stock. Cover, turn the heat to low and cook for another 5 minutes.
- While the chicken cooks, peel the onions and cut them into a 3/4 inch cubes. Separate the onion layers within the cubed 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 of oil and serve.