Skip to main content

Vietnamese Lemongrass Chicken ~ 越南柠檬鸡

This is a quickie dish that only involves two steps ~  pan-fry the seasoned chicken and add in the sauce.  I used chicken thigh because it is more juicy and tender than chicken breast meat.  Lemongrass has a pleasant and refreshing, slightly citrusy smell which can infuse well into the chicken while the fish sauce, although a bit stinky, enhances the flavour.  This can be served with rice or noodles with a salad or blanched veggie on the side.


Vietnamese Lemongrass Chicken  ~   越南柠檬鸡
Ingredients
  • 3 deboned drumsticks, about 300 gm, cut into bite size
  • 1 lemon grass, white part, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 birdseye chillies, finely chopped
  • 1 onion, sliced
  • 1 tsp lime juice
  • 1 Tbsp fish oil
  • 1 Tbsp sugar
Method
  1. Season the chicken with a bit of salt, set aside.
  2. Lightly pan-fry the chicken till cooked, dish out.
  3. In a bowl, mix the fish oil and sugar, set aside.
  4. Saute the garlic and lemon grass till fragrant.
  5. Add in the sliced onion, mix well.
  6. Toss in the chicken, give it a good stir.
  7. Pour in the sauce, mix well.  Fine tune to taste, turn off the heat.
  8. Drizzle on the lime juice, mix well.
  9. Serve.
Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...
31 comments
Read more

Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds ~ 莲子桑寄生茶

  Sang Ji Sheng or Taxilli twig is also known as mulberry mistletoe. Traditional Chinese Medicine (TCM) recommends this tea as it has many health benefits, like lowering blood pressure, strengthening bones and tendons, increasing coronary blood flow, suppressing tumour growth amongst many others. This Sang Ji Sheng tea is an inexpensive but healthy tea and you can serve it as a dessert or to enjoy at any time of the day.  The concoction of Sang Ji Sheng tea is easily available from Chinese medical shops.  Some of the coffee shops here do have this tea on their menu but homemade is more authenic and affordable. You can also take a peep  'here'   if  you are keen to know more about this tea. Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds  ~   莲子桑寄生茶 Ingredients 100 gm Mulberry tea 10 seedless red dates 40 gm lotus seeds  1.1/2 to 2 slices piece sugar or to taste 4 hardboiled eggs 6 to 7 cups of water Method Wash and soak the lotus seeds...
Post a Comment
Read more