Chicken with lemongrass and chilli

Chicken with lemongrass and chilli

Gà xào sả ot

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

This adaptable dish, originally from the centre of the country, is now commonly served in bia hoi eateries and restaurants throughout Vietnam. Instead of the chicken, it is often made with beef, pork, eel or frog's legs - and no, they don't taste like chicken!

Ingredients

Quantity Ingredient
5 boneless, skinless chicken
2 1/2 tablespoons fish sauce
1 teaspoon freshly ground black pepper
1 teaspoon sugar
2 lemongrass stems, finely chopped, white part only
1 long red chilli, cut into thin rings

Method

  1. Cut the chicken into about six cubes per thigh. Marinate the pieces for 30 minutes in the fish sauce, pepper and sugar.
  2. Fry the lemongrass, chilli and garlic in a lightly oiled hot wok, keeping the wok moving so they don't burn or stick. Once fragrant, add the chicken pieces and keep tossing the wok over medium-high heat to cook them evenly.
  3. When the chicken is lightly coloured, add 80 ml water. Turn the heat up very high and finish cooking the chicken for another few minutes, until tender and just cooked through.
  4. Add the spring onion and coriander and give the dish a final toss. Serve with the dipping salt.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again