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diff --git a/recipes/source httprasamalaysia.comrecipe-vietnamese-lemongrass-chicken2.txt b/recipes/source httprasamalaysia.comrecipe-vietnamese-lemongrass-chicken2.txt new file mode 100644 index 0000000..ae4f04c --- /dev/null +++ b/recipes/source httprasamalaysia.comrecipe-vietnamese-lemongrass-chicken2.txt @@ -0,0 +1,27 @@ +source: http://rasamalaysia.com/recipe-vietnamese-lemongrass-chicken/2/ + +Recipe: Vietnamese Lemongrass Chicken + +Adapted from Food & Wine Magazine, October 2007 “Simple, Tasty Vietnamese Cooking” +Ingredients: + +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 + + +Method: + +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. +Q¹Heat 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. |