Stir Fry Chicken With Lemon Grass Ga Xao Xa Recipes

Steps:

• Optional: Scallion oil and Fish Dipping Sauce (Nuoc Cham).
• I have put up these sauces seperatly but I highly recomend them.
• Mix the fish sauce and sugar until the sugar is disolved.
• Stir in 1 tbsp of the vegetable oil along with the lemongrass and garlic.
• Add the chicken pieces, makeing sure to coat pieces well and evenly.
• Allow the chicken to maranate in the mixture for 2 hours in the refrigerator.
• (Varation: you can also use breast of chicken. Slice the chicken against the grain, and let it maranate for only 30 min. Stir fry chicken as in Step 2 until it's fully cooked{about 5 min}) Heat the remaining oil in a wok or nonstick pan on high heat.
• When cooking chicken, add chili until the chicken is cooked through.
• Serve with Scallion oil and Nuoc Cham on the side w/ Rice.

Steps:

• Rinse chicken and dry well.
• Cut into small pieces.
• Peel garlic and slice finely.
• Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips.
• Heat oil in large frying pan over medium heat.
• Add a pinch of salt, garlic and onion.
• Fry over medium heat until onion becomes translucent.
• Add lemon grass and chili.
• Fry 1 to 2 minutes until fragrant.
• Add chicken and cook until lightly browned.
• Add fish sauce, sugar and caramel sauce.
• Mix well.
• Add 1 cup water and cook 45 minutes or until chicen is tender.
• Stir occasionally and add more water if necessary.
• CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan.
• Bring to a boil over medium heat and let boil until mixture changes colour.
• Turn heat down to low and heat until brown.
• Add 1/2 cup water to mixture.
• Stir until sugar is dissolved.
• Remove from heat and store in a jar in the refrigerator.

Steps:

• In a large mixing bowl combine the sugar and fish sauce, and mix until the sugar has dissolved. Add half of the lemongrass, half of the chile, half of the garlic and the chicken pieces. Coat the chicken, then let it marinate, covered, in the refrigerator for 1 hour or overnight for a better result.
• Heat a large saucepan or wok over medium heat, add the oil and remaining lemongrass and cook for 1 minute. Then add the garlic, shallots, chile, and fry until fragrant and slightly brown.
• Turn the heat to high, then add the chicken searing all sides until browned, about 2 minutes on each side.
• Add the onions and coconut juice, and cover with a lid. Cook the mixture over medium heat for 5 minutes, or until the sauce has reduced by half. Remove the lid, add the scallions and cook 1 minute more.
• Transfer the mixture to a bowl, garnish with coriander (cilantro) and eat with jasmine rice.