Home › Poultry

Vietnamese Chicken with Lemongrass

Share

Chicken with Lemongrass (Photo by Premshree Pillai/flickr)
enlarge image

Chicken with Lemongrass (Photo by Premshree Pillai/flickr)

A fragrant and moist chicken dish, imbued with the flavor of lemongrass and spices.

Serves 4.

Ingredients

1 small roasting chicken
4 stems lemon grass
3 spring onions (scallions)
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons oil
2 fresh red chilies, seeded and chopped
2 teaspoons sugar
2 tablespoons fish sauce
4 tablespoons chopped roasted peanuts

Directions

Cut chicken into pieces, Chinese style, chopping through the bones. Remove outer layers of lemon grass, and cut the tender, white portion at the base of the stalks into fine slices. Pound using a mortar and pestle to bruise. Slice spring onions, including green leaves. Mix chicken with salt, pepper, lemon grass and spring onions, cover and leave for 30 minutes.

Heat oil in wok and stir-fry the chicken for a few minutes. Add chillies and stir-fry on medium heat about 10 minutes or until chicken is well cooked. Add sugar and fish sauce, mix well, sprinkle with roasted peanuts and serve with rice.


Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.