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Vietnamese Chicken with Lemongrass

Ingredients (4 people):

  • 2 c. Fish sauce (nuoc mam)
  • 3 cloves of crushed garlic
  • 1 C. Of curry powder
  • 1/2 c. Coffee
  • 2 c. + 1 1 /
  • 2 c. Coffee of sugar750 g of chicken meat (white or thigh) cut into dice large enough
  • 3 c. Water
  • 3 c. oil soup
  • 2 fresh lemongrass stems (white inside only) finely chopped
  • 1 large green onion, minced
  • 3 small hard peppers, finely chopped


In a bowl, combine fish sauce, garlic, curry, salt and 1 1/2 tsp. To coffee of sugar. Add the chicken and stir well to coat the pieces. Leave to rest a little.
In a small frying pan, put the remaining sugar (2 tbsp) with 1 tsp. With water and cook over high heat, stirring, until sugar is dissolved. Cook without stirring until amber caramel forms. Remove from heat and add 2 tbsp. Remaining water. Transfer to small bowl.
Heat a wok over high heat. Add the oil. When hot, add the lemongrass, green onion and chillies and cook, stirring until a good odor comes out. Add chicken and caramel and sauté, stirring until chicken is cooked and sauce slightly thickened. Transfer to a serving dish and serve with steamed rice.


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