Tuesday, June 19, 2012

20120619 Lunch Pt 2 : Vietnamese Chicken with Lemongrass, curry powder and caramelized sugar!

With the success of my previous experiment with Laos Lemongrass Chicken, I grew to love the unique taste of Lemongrass and I try to google for another different recipe to use with lemongrass. And I found a recipe from  Rasamalaysia.com; her Vietnamese lemongrass Chicken was very similar but still very different in their own ways. "Vietnamese Chicken" is marinated with Curry powder and cooked with Caramelized Sugar.

 Sounds interesting ...
I decide to prepare 2 dish today; chicken and mushroom.

Please refer to Rasamalaysia.com for her Ingredient and Recipe.
I marinated the chicken pieces with Fish sauce, Sesame Oil, Rice wine, Sugar, Curry Powder and Salt.
I prep the Caramelized sugar first.
I hasn't done this before, so I didn't know what to expect but it wasn't difficult.
Just mix the sugar and water in the pan, and stir till the sugar has melted and leave the sugar syrup to be brown inside the pan. It is a rather quick process so cannot leave the pan by itself. EYE on the PAN!
When the sugar starts to brown, add another 2 tbsp of water and remove from fire.
Next add oil, and sliced shallots in a new wok.
When the shallots starts to brown a little; add in the mashed garlic and sliced lemongrass till aromatic.
Stir in the marinated chicken pieces and pour in the caramelized sugar.
Cook through and make sure chicken are well done.
The charred pieces of the shallots and lemongrass are to-die-for!

The taste of the chicken are very similar to our Singapore satay but sweeter with a twang of lemongrass taste without the peanut sauce, hahaha.
This is our lunch for 2!
Abit too much? Hahaha of course we have leftover for dinner and I would probably add another egg dish.
Thanks to her easy to follow recipe!
Take from Rasamalaysia.com
Recipe: Vietnamese Lemongrass Chicken
Adapted from Food & Wine Magazine, October 2007
“Simple, Tasty Vietnamese Cooking”

2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons cooking oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion for garnishing


In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.

In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.

Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.

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