VIETNAMESE SPICY LEMONGRASS CHICKEN (Gà XàO Sả ỚT)
Spicy lemongrass chicken is an aromatic and easy, one-pot recipe that is perfect for a shared family meal.
Provided by Hungry Huy
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Marinade: Combine chicken and marinade ingredients, and let it sit to marinate for 15 minutes.
- Mince aromatics: Clean the lemongrass, remove the outer layers of rough leaves and find the yellow leaves inside. Slice the lemongrass roots into ⅛" slices first, then add to a food processor to finely mince and set aside. Mince/process the garlic then set aside. Mince/process shallots and set aside.
- Make the chile sauce: Combine fish sauce, sambal, and coconut juice and mix to combine.
- Pat dry your chicken, cut into bite size pieces.
- In a pan over medium-high heat, add four tbsp of oil and add the shallots and saute until light brown. Add the garlic and saute until light brown. Add lemongrass and stir until fragrant. Add the chicken and brown it a little.
- Lower to medium heat, add the Chile Sauce. Stir to mix, taste and adjust as necessary, then cover with a lid. After about five minutes, stir a bit, retaste and reseason if necessary, add more cooking time if needed.
- Add the garnish about 1-2 minutes before the chicken finishes cooking to soften a bit. The dish is done once the chicken reaches an internal temp of 165 °F, or until the center of the chicken is no longer pink.
- Serve with a side of rice.
Nutrition Facts : Calories 556 kcal, Carbohydrate 17 g, Protein 23 g, Fat 45 g, SaturatedFat 7 g, Cholesterol 82 mg, Sodium 2892 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
CHICKEN IN LEMONGRASS (GA XAO XA OT)
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
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
LEMONGRASS CHILE CHICKEN COOKED IN YOUNG COCONUT JUICE: GA XAO XA OT
Provided by Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 13
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.
STIR-FRY CHICKEN WITH LEMON GRASS (GA XAO XA)
I got this recipe from my friend who is big on Vietnamese Cooking. Her mother used to make it for her, so it was an honour for me to get this family reciepe from her. I hope you enjoy it as much as I have!
Provided by Morgan Khan
Categories Chicken
Time 1h7m
Yield 2-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 552.9, Fat 42.4, SaturatedFat 10, Cholesterol 157.9, Sodium 1535, Carbohydrate 7.8, Fiber 0.4, Sugar 6.1, Protein 34
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