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

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

Ingredients

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

STIR-FRY CHICKEN WITH LEMON GRASS (GA XAO XA)

Stir-Fry Chicken with Lemon Grass (Ga Xao Xa) image

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

Ingredients

2 tablespoons fish sauce
2 teaspoons sugar
2 tablespoons vegetable oil
2 stalks lemongrass, outer leaves removed and stalks finally ground
2 cloves garlic, peeled and minced
4 boneless chicken thighs
1 birds eye chiles or 1 Thai red chili pepper, seeded and thinly sliced diagonally (or more)

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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