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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.
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