Caramelized Chicken With Lemongrass And Chilies Ga Xao Sa Ot Cay Recipes

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LEMONGRASS CHILE CHICKEN COOKED IN YOUNG COCONUT JUICE: GA XAO XA OT



Lemongrass Chile Chicken Cooked In Young Coconut Juice: Ga Xao Xa Ot image

Provided by Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

1 1/2 tablespoons sugar
3 tablespoons fish sauce
2 lemongrass stalks (white part only), finely diced
2 long red chiles, finely diced
4 cloves garlic, finely diced
1 tablespoon chopped shallots
1 pound chicken thigh fillets, cut into bite-size pieces
3 tablespoons vegetable oil
1/2 onion, cut into wedges
1 cup young coconut juice
2 spring onions, sliced in 3-inch pieces
3 coriander (cilantro) sprigs for garnish
Steamed jasmine rice, for serving

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.

CARAMELIZED CHICKEN WITH LEMONGRASS AND CHILIES - GA XAO SA OT CAY



Caramelized Chicken with Lemongrass and Chilies - Ga Xao Sa Ot Cay image

Categories     Chicken

Number Of Ingredients 11

1 pound boneless chicken thighs with skin, cut into ½-inch chunks
1 teaspoon salt
2 pieces stalks lemongrass, trimmed, bruised (see Notes), and minced (½ cup), divided
2 tablespoons vegetable oil
2 tablespoon sugar
1 piece yellow onion, halved and cut into thin crescents
1.5 tablespoon minced garlic, divided (4 to 5 cloves)
3 pieces red Thai chilies, cut into rounds
2 teaspoons fish sauce
1 Chopped cilantro leaves for garnish
1 Chopped green onions for garnish

Steps:

  • In a medium bowl, season the chicken with the salt and ¼ teaspoon black pepper. Add half of the lemongrass, toss, and set aside. In a large skillet (if possible, use a pan with a light interior such as stainless steel so you can monitor changes in color), heat the oil over medium-high heat until it becomes runny and starts to shimmer. Add the sugar and cook and stir continuously. After 1 to 2 minutes, the sugar will start to clump together then melt into a syrup. Cook and stir for another 2 to 3 minutes, or until the clear syrup thickens into a gooey caramel-brown liquid suspended in the oil. You will also smell a pleasant burnt sugar aroma. Watch the caramel closely during this process as it can burn very quickly. If the caramel starts to turn black and smell acrid, pull the skillet off the stove for a few seconds before continuing. Stir in the remaining lemongrass, the onion, and 1 tablespoon of the garlic and cook and stir until the ingredients turn golden brown and fragrant, 1 to 2 minutes. Add the chicken and raise the heat to high. Cook, tossing the chicken in the caramel sauce, for about 1½ minutes. If there isn't enough sauce to evenly coat the chicken, carefully add water, 1 tablespoon at a time. If the mixture starts to sputter and seize, pull the skillet off the stove until it ceases. Throw in the chilies and cook and stir until the chicken is no longer pink, 2 to 3 minutes. Add the fish sauce and the remaining garlic. Stir with a couple more flourishes to mix well. When the chicken is just cooked through (cut into a piece to check), taste and adjust seasonings if desired. Remove from the heat and transfer to a serving platter. Sprinkle with black pepper to taste and garnish with cilantro leaves and green onions. Grandma Says: Add the fish sauce at the last minute and it won't stink up your kitchen or your clothes.

CHICKEN IN LEMONGRASS (GA XAO XA OT)



Chicken in Lemongrass (Ga Xao Xa Ot) image

Make and share this Chicken in Lemongrass (Ga Xao Xa Ot) recipe from Food.com.

Provided by Susie in Texas

Categories     Whole Chicken

Time 1h2m

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs chicken
4 cloves garlic
1 large onion
3 tablespoons vegetable oil
salt
2 tablespoons lemongrass, Minced
1 teaspoon chile, Ground
4 tablespoons fish sauce (nuoc mam)
1 tablespoon granulated sugar
1 tablespoon caramel sauce
1 cup water

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.

Nutrition Facts : Calories 875.1, Fat 61.5, SaturatedFat 16, Cholesterol 255.2, Sodium 1673.2, Carbohydrate 12.3, Fiber 0.8, Sugar 5.5, Protein 64.9

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