A favourite dinner from ” The Food of Vietnam” by Luke Nguyen,
Ingredients
- 3 tablespoons fish sauce
- 1 1/2 tablespoons sugar
- 2 lemongrass stems finely diced, white part only
- 4 garlic cloves finely diced
- 2 long red chillies finely diced
- 500 g boneless skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 250 ml young coconut juice
- 1/2 onion cut into wedges
- coriander sprigs to garnish
Servings:
Instructions
- In a mixing bowl, combine the fish sauce and sugar and mix until the sugar has dissolved. Add half the lemongrass, half the garlic, half the chilli and all of the chicken.
- Toss the chicken to coat, then cover and marinate in the refrigerator for 1hour, or overnight for an even tastier result.
- Heat a large saucepan or wok over medium heat. Add the oil and the remaining lemongrass, garlic and chilli and stir-fry for 1 minute, or until fragrant and slightly brown.
- Increase the heat to high, then add the chicken and seal for 2 minutes on each side, or until browned all over.
- Now add the coconut juice and onion. Cover and cook over medium heat for 5 minutes, or until the sauce has reduced by half.
- Transfer to a bowl, garnish with coriander and serve with steamed jasmine rice.
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