Thursday, November 10, 2016

越式香茅鸡 Vietnamese Spicy Lemongrass Chicken














越式香茅鸡

香茅酱材料 (可煮2-3次的份量)
 
香茅  4-5根(取白色部份)
辣椒干  25条/20克 (不嗜辣可以减到15-20条)
生姜  1+1/2寸
蒜  8 瓣
食油  1/2杯 


做法 : 

1. 把香茅外面比较老的一层去掉,然后切下白色尾端部分,切成片,加点水和辣椒,姜,蒜头一起打成糊状,这个酱不必打得非常细,有点粗粗的纤维是可以的。
2. 倒入锅里,先把糊糊稍微煮干,然后倒入1/2杯的食油,拌匀,小火煮至干香为止。

注:做好的香茅辣椒酱,可以冷藏一个月左右。这个香茅酱还可以用来做香茅牛肉,香茅虾,香茅鱼块等。 


香茅鸡的材料: 

自制香茅酱  2大匙
鸡肉  600克
咖喱粉  1茶匙
洋葱  1粒 (切碎)
香茅  2-3根(取白色部份) 


调味料 : 

酱油/鱼露  2茶匙
盐  1/2茶匙
糖  1/2茶匙 


做法 : 

1. 把鸡肉切块加入胡椒粉和盐腌十分钟备用。
2. 热油锅,倒入鸡肉和香茅翻炒。
3. 鸡肉变色后加入洋葱,炒至洋葱变软,加入咖喱粉翻炒。
4. 加入香茅酱,拌炒均匀,倒入小半杯水和调味料,煮至收汁,试味。 



Vietnamese Spicy Lemongrass Chicken 

Spicy lemongrass paste ingredients (2-3 times cooking)

4-5 lemongrass(white part only)
25 pieces dried red chili(reduce for lesser heat)
1+1/2 inch of ginger

8 cloves garlic
1/2 cup cooking oil 



Method  

1. Remove the outer part of  lemongrass if it is dried or dirty, clean and slice the lemongrass, ground it together with all other ingredients listed into a paste. It is OK if the paste is a little coarse.
2. In a cooking pan, bring the paste to boil and cook until liquid evaporates as much as possible.

3. Add 1/2 cup of cooking oil, stir well and reduce the heat to medium low, continue cooking until the paste become dry.

Note : This Paste could be stored in the fridge for about 1 month, and the same paste could be use to make Lemongrass chicken, Lemongrass Shrimp/beef. 



Spicy Lemongrass Chicken Ingredients

2 tbsp spicy lemongrass paste
600g chicken pieces/chicken breast pieces

1 tsp curry powder
1/2 onion, chopped

2-3 lemongrass (white part only) 


Seasonings 

2 tsp soy sauce / fish sauce
1/2 tsp salt
1/2 tsp sugar 



Method

1. Marinate chicken with a pinch of black pepper powder and salt for 10 minutes. 

2. Heat up a cooking pan and cook the chicken pieces and lemongrass with a little oil, cover with lid if needed.
3. Add in onion and curry powder cook for another minute.
4. Add spicy lemongrass paste and stir well,add about 1/2 a cup of water and seasonings. When the liquid reduced to the thickness of your liking, taste and dish up.

(Recipe adapted from Echo's Kitchen)
















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