Vietnamese lemongrass and ginger chicken

Name: How to cook Vietnamese lemongrass and ginger chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 people
Cuisine: Us

Introduce

Chef :

Kate Carless

Vietnamese lemongrass and ginger chicken

I learnt to make this really quick and deliciously fresh chicken dish at a cooking school on my travels in Vietnam for my honeymoon. It brings back so many happy memories of all the delicious food we discovered and enjoyed. My top tip for this recipe is to make sure everything is really finely chopped because it doesn’t need to cook for very long and you don’t want large chunks of raw garlic or tough lemongrass in your sauce. Also, if you can get Vietnamese fish sauce, it has a slightly milder fishy taste than the Thai alternative. If Thai fish sauce is your only option, just use a bit less.

Ingredient

Food ration :

3-4 people

Cooking time :

50 minutes (including prep)

large chicken breasts

6 cloves

garlic - finely chopped

3 sticks

lemon grass - finely chopped

small onions - 1 finely chopped, the other finely sliced

large knob ginger - finely grated

3 tsp

turmeric

5 tbsp

Vietnamese fish sauce (3 tbsp if you can only find Thai)

1 tsp

caster sugar

3 tbsp

siracha / hot chilli sauce

1 1/2 tbsp

oil, plus extra for frying

chilli finely chopped

2 tbsp

fresh coriander

Cooking instructions

* Step 1

Finely chop the lemongrass, garlic, ginger. Slice / chop the onion. Set aside.

* Step 2

Slice the chicken breasts into strips and put in a bag or bowl. Add 1/3 of the lemongrass, garlic and all of the ginger. Then add the turmeric, fish sauce, sugar, siracha, oil and a little black pepper. Mix together and set aside to marinade for 30 minutes.

* Step 3

After 30 mins, heat 1 tbsp oil in a pan over a medium heat. Add the chopped and sliced onion, remaining lemongrass and remaining garlic. Fry until the onion is soft. Be careful not to burn them.

* Step 4

Next add the chicken, all of the marinading juices, finely chopped chilli and 150 ml water (you might need more or less water depending on how big your chicken breasts are). You want enough to create a light sauce.