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-> [Asian, Chicken, Chinese, Ethnic, Fruits, Lemon, Poultry, Vietnamese] -> [Lemon grass chicken #1 Recipe] |
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Lemon grass chicken #1
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Ethnic, Fruits, Lemon, Poultry, Vietnamese |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 6
| each | Chicken thighs, boned | | | -skinned (about 1 ?lbs | | | -trimmed meat) | | 2
| each | Lemon grass stalks, minced | | 1/4
| cup | Soy sauce | | 1/4
| tsp | Salt | | 2
| tbsp | Chicken broth | | 1
| tsp | Sugar | | 1
| tsp | Minced fresh red chili or | | | -serrano chili or ?t | | | -hot-pepper flakes | | 1/2
| tsp | Cornstarch | | 2
| tsp | Water | | 1/2
| med | Onion | | 1/4
| cup | Vegetable oil | | 1
| tsp | Minced onion | | 1
| tsp | Minced gingerroot | | 1
| tsp | Minced garlic |
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Procedures:
| 1 | Cut chicken into 1-inch square pieces. | | 2 | Place in a medium bowl. | | 3 | Stir in lemon grass, 2 t of the soy sauce, and salt. | | 4 | Mix well. | | 5 | Cover and refrigerate 2 hours or longer. | | 6 | Bring to room temperature before cooking. | | 7 | Combine chicken broth, remaining 2 t soy sauce, sugar, and chili in another small bowl; set aside. | | 8 | Cut onion in half lengthwise; cut each piece into 4 wedges; separate layers. | | 9 | Heat wok over medium-high heat. | | 10 | Add oil and heat. | | 11 | Add minced onion, gingerroot, and garlic; stir-fry 15 seconds. | | 12 | Do not burn. | | 13 | Increase heat. | | 14 | Add chicken; stir-fry 2 minutes. | | 15 | Add sliced onion; stir-fry 1 minute. | | 16 | Add chicken broth mixture; cook, stirring, 1 minute. | | 17 | Stir cornstarch mixture to blend in cornstarch that has settled. | | 18 | Add to the chicken mixture; cook until sauce is thickened, about 30 seconds. | | 19 | Spoon onto a heated platter; serve at once. | | 20 | Makes 4 servings.subj: hot beef salad lemon grass chicken - viet nam |
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