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-> [Asian, Chicken, Ethnic, Fruits, Lemon, Poultry, Vietnamese] -> [Thit ga xao dam gung sa (chicken with lemon grass) Recipe] |
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Thit ga xao dam gung sa (chicken with lemon grass)
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| Artist: |
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| Categories: |
Asian, Chicken, Ethnic, Fruits, Lemon, Poultry, Vietnamese |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Chicken thighs | | 1
| | Lemon grass stalk, chopped | | 1
| tbsp | Fish sauce | | 3
| tbsp | Vegetable oil | | 1
| med | Onion, sliced | | 2
| | Garlic clove, chopped | | 3
| | Scallions, (with tops) | | | -cut into 1-inch pieces | | 2
| tbsp | Vinegar | | 1
| tbsp | Ginger, finely chopped | | 1/4
| cup | Water | | 1
| tbsp | Fish sauce, (another one) | | 1
| tsp | Cornstarch | | 1
| tsp | Sugar | | 1/4
| tsp | Red pepper, crushed | | | Rice, cooked |
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Procedures:
| 1 | Remove bones and skin from chicken thighs; cut chicken into 1-inch pieces. | | 2 | Mix lemon grass and 1 tbsp. fish sauce in glass or plastic bowl; stir in chicken. | | 3 | Cover and refrigerate at least 1 hour. | | 4 | Heat oil in wok or 10-inch skillet until hot. | | 5 | Add sliced onion and garlic; stir-fry 1 minute. | | 6 | Add chicken and scallions; stir-fry 5 minutes. | | 7 | Reduce heat; cover and cook, stirring occasionally, 2 minutes. | | 8 | Mix vinegar and ginger root; reserve. | | 9 | Mix remaining ingredients except rice; stir into chicken mixture. | | 10 | Stir in reserved vinegar mixture. | | 11 | Heat to boiling, stirring constantly; cook and stir until thickened, about 1 min. serve with rice. |
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