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diff --git a/recipes/vietnamese-lemongrass-chicken2.txt b/recipes/vietnamese-lemongrass-chicken2.txt deleted file mode 100644 index ae4f04c..0000000 --- a/recipes/vietnamese-lemongrass-chicken2.txt +++ /dev/null @@ -1,27 +0,0 @@ -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. |