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Lemon grass chicken comes from the exotic land of Vietnam. It is simple to make and tasty to eat. Since it hardly uses 3 tbsp of oil to cook this chicken so this is a healthy dish. This doesn’t mean that the chicken compromise on taste and aroma. This is easy to make and ingredients are not difficult to find. This chicken does have sugar in its ingredients so gives a slight sweet taste but not enough to make it very sweet. A Vietnamese friend told me that this is his favorite chicken and he loves to eat nearly daily.
- Boneless Chicken breasts or thighs: 1 ½ pounds or about 750 grams.
- Curry Powder: 2 Tbsp
- Fish Sauce: 2 Tbsp.
- Garlic Cloves: 4 Crushed.
- Oil: 3 Tbsp.
- Lemon Grass: 2 stalks.
- Spring onion / Shallot: 1 sliced thinly.
- Chilies: 3 seeded and minced.
- Sugar: 3 ½ Tsp
- Salt: ½ Tsp.
- Water: 3 Tbsp.
- Scallion: 1 for garnishing.
- 1. Remove skin from chicken and cut in to 1 ½ inch cubes.
- 2. Now from the stalks of lemon grass , take out the inner bulb and mince it
- 3. Take a large bowl and put fish sauce in it.
- 4. Add garlic, curry powder, salt and 1 ½ Tsp of sugar.
- 5. Mix well.
- 6. Add chicken and coat it well with the mixture.
- 7. Take a pan and add 1 Tbsp water to it.
- 8. In water add 2 Tbsp of sugar.
- 9. Cook on high heat; stir till the sugar is dissolved in water.
- 10. Now let it cook till a dark amber color caramel is formed.
- 11. Remove from heat and add 2 Tbsp of water. Stir to make an even paste.
- 12. Transfer this mixture to a bowl.
- 13. Now heat the wok on high heat and add oil.
- 14. Heat till oil is heated.
- 15. Add shallot slices, minced lemon grass and chilies and stir fry till you can smell nice aroma.
- 16. Add chicken pieces and cook for a minute.
- 17. Add sugar caramel and stir fry until the chicken is cooked and sauce is thickened a little.
- 18. Transfer to a serving dish.
- 19. Garnish with scallions.
- 20. Serve hot with White rice.
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