VIETNAMESE LEMONGRASS CHICKENAnother Vietnamese speciality dish that is easy and fuss free to recreate in the comfort of your kitchen. This simple and aromatic fried chicken dish does get a 'Thumbs Up' from my hubby. Great choice for a One Dish Meal suitable for all in the family.
Vietnamese Lemongrass Chicken
This dish needs only 2 steps to cook over the stove. Pan fry the deboned chicken thighs [make a few slits on the meat side to flatten the thighs as it helps to evenly cook it], then fry the aromatics and add in the seasoning sauce. The dish is ready to savour. I have tried this dish with chicken breast meat but it is not as juicy and tender as chicken thigh meat. Leave the skin on to enjoy the crispy skin.This lemongrass chicken is tangy, tastes slightly sweet and sourish with mild lemony flavour that blends well with the aromatics which I love [finely chopped lemongrass, garlic and onions]. Simply delicious dish which I would cook often.Ingredients[serves 3]3 deboned chicken thighs with skin - flattened the meat side100 gm chopped onions 30 gm chopped garlic3-4 lemongrass [white part only] - finely chopped1 red chilli - seeded and choppedJuice of 1 lime [about 1-2 tbsp]some chopped coriander leaves and sliced cucumbersSeasoning [combined]3 tbsp fish sauce3 tbsp brown sugar1 tsp ground black pepper2 tbsp water [for more sauce] - optional
Marinate the chicken thighs with some salt and pepper.Heat up a non stick pan without oil, pan fry the chicken thighs pieces [skin side down first] until oil oozes out and is golden brown. Flip to fry the meat side, cover with lid for even cooking until slightly brown and cooked. Remove onto a serving platter or push aside.Using the remaining oil, saute the aromatics until soft and fragrant. Pour in the seasoning sauce. Bring to boil to bring out its flavours. Add in the lime juice.Dish up to spread over fried chicken. Garnish with chopped spring onions or coriander leaves.Serve immediately with rice and sliced cucumbers.