Lemongrass Chicken
- Preparation and cooking time
- Total time
- 2 hours marinating time
- More effort
- Serves 4
Skip to ingredients
Ingredients
- 500g chicken thigh fillets (or breast)
- 2tbsp fish sauce
- 1tbsp white sugar (preferably fine caster sugar)
- 1.5 lemongrass sticks finely diced
- 1 birds eye chilli (adjust amount to your liking)
- 3 garlic cloves (chopped)
- 2 tbsp oil (sunflower preferred)
- 1 white onion (sliced)
- 125ml chicken stock
For the garnish:
- 1 handful of coriander leaves
- cracked pepper
- sliced green spring onions or fried red onions/shallots (optional)
Method
- STEP 1slice chicken into bite size pieces. combine with the fish sauce, sugar, 3/4 lemongrass, 1/2 chilli and 1 chopped garlic clove. Marinate for 2 hours (ideally marinated overnight, or if in a rush give it as much time in the marinate as possible). I've marinated for 10min and its fine.
- STEP 2In a large saucepan on medium heat, add the oil, remaining 3/4 lemongrass, 1/2 chilli, 2 chopped garlic cloves. Fry just until garlic starts to brown.
- STEP 3Then add the chicken and add the onions and fry for 1 to 2 minutes, stirring occassionally.
- STEP 4Add the chicken stock and stir for 1min. Reduce the heat slightly and cook for a further 4 min or until the liquid has reduced slightly.
- STEP 5Put it into a bowl and garnish with coriander leaves, bit of cracked pepper, fried onions or spring onions. To serve with boiled jasmine rice.
- STEP 6TIP: if the ingredients start to become dry in the pan at any stage, add water (or some of the chicken stock) to stop it from burning.
- STEP 7You can also find the fried onions at oriental stores, they are a great garnish on pretty much any vietnamese dish!
