Sunday, 27 February 2011

Chicken With Lemongrass

This is a simple dish, but needs to be prepared and chilled for at least a couple of hourse before cooking.  We normally serve it as one of 2 or 3 dishes.  As with all dishes you may need to adjust quantities of sugr and fish sauce to your taste.

250g Chicken Breast
2 stalks of lemongrass
3 clove of garlic finely chopped
¼ teaspoon of freshly ground black pepper
2 red chili, finely chopped
1 tbsp brown sugar
2 tbsp fish sauce

Cut of the woody ends of the lemon grass and remove the outer 2 layers of stalk.  Cut into short lengths and then bruise by pounding in a pestle or mortar.

Put in a bowl and add the garlic, black pepper, chilis sugar and fish sauce and mix well

Cut the chicken breast into slices and add to the mixture and stir well to ensure that the chicken is well coated.

Cover and refrigerate for at least 2 hours.  I do overnight where possible.

Heat a wok over and add a couple of tbsps of cooking oil.  Swirl to ensure that the surface of the wok is coated.  Once hot add the chicken mixture and stir fry until the chicken is cooked and the garlic and lemon grass are caramelized.

Serve with rice

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