Chicken with lemon grass PDF Print E-mail

Chicken with Lemon Grass (Thit Ga Xao Dam Gung Sa ? Vietnam)

6 chicken thighs
1 stalk lemon grass or 3 thin strips lemon peel
1 tablespoon fish sauce
3 tablespoons vegetable oil
1 medium onion, sliced
2 cloves garlic, chopped
3 scallions (with tops), cut into 1-inch pieces
2 tablespoons vinegar
1 tablespoon finely chopped ginger root
1/4 cup water
1 tablespoon fish sauce
1 teaspoon cornstarch
1 teaspoon granulated sugar
1/4 teaspoon crushed red pepper
Hot cooked rice

Remove bones and skin from chicken thighs; cut chicken into 1-inch pieces. Bruise the stalk of lemon grass by hitting it with a mallet. Mix lemon grass and 1 tablespoon fish sauce in glass or plastic bowl; stir in chicken. Cover and refrigerate at least 1 hour. Remove lemon grass stalk.

Heat oil in wok or 10-inch skillet until hot. Add sliced onion and garlic; stir-fry 1 minute. Add chicken and scallions; stir-fry 5 minutes. Reduce heat; cover and cook, stirring occasionally, 2 minutes. Mix vinegar and ginger root; reserve. Mix remaining ingredients except rice; stir into chicken mixture. Stir in reserved vinegar mixture. Heat to boiling, stirring constantly; cook and stir until thickened, about 1 minute.

Serve with rice.

Yields 4 servings.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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