Lemongrass Chicken


Lemongrass chicken 1

Just a little question for all of you: what do you do when you wanna clear out your fridge? The end of the week is always a clearing-out time for me, I usually spend about 30 minutes every Friday to check out my fridge, arrange it a little bit and think about the dish that can use as many left ingredients as possible. And this Lemongrass Chicken is what I come up with this week before my kitchen’s restocked on Saturday. The ingredients are pretty basic, I guess, except the lemongrass sticks which are rarely stored in your kitchen if you’re not an Asian cuisine’s lover. Actually I don’t use lemongrass that much, just the 2 sticks left after the time I made Tom Yum Goong which was done a long long time ago, so maybe now’s the right time to finish their “life” ^^. Anyway even though this dish is super fast and simple to do and the ingredients are not something too special but it tastes more amazing than I expected, I love its sweet caramelized taste and a little spiciness coming from the curry powder and lemongrass, definitely a dish that you should give a try if you have chance !

Lemongrass chicken 2(recipe from rasamalaysia.com)

Ingredients (serves: 5-6)

600 grams boneless, skinless chicken breast/thigh, cubed

2 tbs fish sauce

1 tbs curry powder

2-3 cloves garlic, finely chopped

3 1/2 tbs white sugar

1 big red shallot, thinly sliced

2 lemongrass sticks, trimmed and chopped

3 tbs water

Vegetable oil

Method: 

1. In a mixing bowl, combine together the fish sauce, chopped garlic, curry powder and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat. Set aside for at least 15 minutes to marinade.

IMG_2537

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

3. Heat a frying pan over high heat, add 2 tbs of vegetable oil, following by the lemongrass and sliced shallot.  Stir fry until aromatic and fragrant.

IMG_2541

4. Add in the chicken and caramel sauce and continue stir frying until the chicken is cooked through and the sauce is slightly thickened. Turn off the heat, transfer to a plate and serve hot with steamed white rice.

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Lemongrass chicken 3Good luck with this simple and delicious dish and happy weekend,

Love, Trang Quynh

P/S: I will tell you my secret to use effectively the leftover ingredients in the fridge: just type all their names on Google and press enter, voila, you can see the recipes that adapt the most to your ingredients 😉 This way always works for me, did it work for you? ^^

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2 comments

  1. Karen · March 8, 2013

    Your caramelized chicken dish sounds great. I have all the ingredients…even have some lemongrass left from my curry. I love your tip to goggle your leftover ingredients for a meal…clever.

    • trangquynh · March 8, 2013

      thank you so much, this is a simple dish so if you have enough ingredients, just give it a try Karen ^^ and today is Friday so I did google my leftover ingredients, works all the time !

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