Braised Lemongrass Chicken with Chilies (Gà Xào Xả Ot)
This recipe has been an all time favorite in my household. When you bruise the lemongrass, it releases an aromatic flavor into the liquid. The chicken is packed with flavor and falls right off the bone. Serve this on rice and I guarantee you'll love it.
Braised Lemongrass Chicken Recipe
Ingredients
2-3 pounds of chicken thighs/drumsticks with skin
3 stalks lemongrass
6 TB minced lemongrass (you can find this in the frozen section of Vietnamese markets)
3 TB fish sauce
3 TB soy sauce
3 TB oyster sauce
3 TB sugar
2 TB kecap manis (sweet soy sauce)
3 TB salt
1/2 TB black pepper
1/4 cup cooking wine
water to rinse
1 can Coco Rico
2 TB honey
3 TB chopped shallots
3 TB chopped garlic
3-4 stems of green onion
4-5 TB oil
6-10 Thai chilies (Use Jalapenos if you don't want it too spicy)
Directions
Marinate the Chicken
1) Add 2-3 pounds of chicken thighs into a big bowl.
2) To clean the chicken, add 2 TB salt, 1/4 cup cooking wine, and add water to cover the chicken. Mix well with your hands.
3) Drain the water and transfer the chicken to another bowl. Pat dry the chicken.
4) Add 2 TB honey, 3 TB minced lemongrass, 3 TB fish sauce, 3 TB soy sauce, 3 TB oyster sauce, 3 TB sugar, 2 TB kecap manis, 1 TB salt, 1/2 TB black pepper into the bowl of chicken. Mix well and place it in the refrigerator for an hour to marinate it.
Green Onion, Shallot, and Garlic Oil
1) Into a heated medium size pot, add 4-5 TB oil.
2) When it's hot, add 3 TB chopped shallots, 3 TB chopped garlic, and 3 TB minced lemongrass. Stir well for 1-2 minutes. Turn off the heat and set aside.
Braised Lemongrass chicken
1) In a big wok or pot, turn the heat to medium and add in the marinated chicken. Stir for 1-2 minutes.
2) Add in the green onion, shallot, and garlic oil. Stir well.
3) Slice the chilies a bit to release the seeds. Add in the chilies.
4) Add 1 can of Coco Rico.
5) Leave the pot/wok on medium heat uncovered for 1 hour.
6) Stir the chicken around to mix well.
7) After an hour, it is done. Serve it on rice along with cut lettuce and cucumbers on the side. Enjoy!
Making Vietnamese lemongrass chicken
LEMONGRASS CHICKEN⤵️
2 lbs chicken (I used boneless thighs. You can also use bone in thighs or drumsticks)
2 TBSP minced lemon grass
5 cloves minced garlic
2 TBSP fish sauce
2 TBSP soy sauce
2 TBSP honey (or sugar)
5 TBSP oil (I used vegetable oil)
1 tsp black pepper
ADDITIONAL INGREDIENTS
oyster sauce (optional)
1. Marinate your chicken with all of the ingredients listed. Marinate for at least 3 hours of overnight for best results
2. After your chicken has been marinating, you can cook on a skillet, airfryer or grill.
3. If cooking in a skillet: heat up some oil on medium heat. Once hot, add your chicken and cook for 10 minutes (or until your chicken is cooked through), flipping every 2-3 minutes so your chicken doesn’t burn because of honey/ sugar.
4. After your first flip, brush a thin coat of oyster sauce onto your chicken for some added color— this is optional.
5. Serve with rice or vermicelli noodles, veggie of choice. sunny side up egg and fish sauce.
FISH SAUCE
1/4 cup sugar
1/4 cup fish sauce
12 oz coconut soda/ coco rico or water
2 TBSP white vinegar
5 cloves minced garlic
Garlic chili paste (sambal) - optional
Chopped Thai chili - optional
- mix this together until sugar dissolves
How to make... Chilli & Lemongrass Chicken!
A surprisingly simple little chicken dish which is cheap to make and pack full of great flavour! A short list of ingredients to make a great little dinner for the whole family! I use chicken thighs here which have much more flavour and are cheaper to buy. Get the full recipe here:
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Vietnamese Spicy Lemongrass Chicken (Gà Xào Sả Ớt)
Vietnamese spicy lemongrass chicken (gà xào Sa ớt) #gaxaosaot#lemongrasschicken#vietnamesefood #vietnamesefood #vietnamsecuisine#chickenrecipe #dinnerwithtrina #eatwithtrina @watchtrinaeat #trinabaotran
Ingredients
(1 lb) chicken thigh fillets (skinoff & deboned), cut into roughly 1 inch cubes
4 tbsp fish sauce
1 tbsp Brown sugar
1 teaspoon tumeric
½ teaspoons cornflour (cornstarch)
1 lemongrass stalk, bruised and white part finely chopped (3 tbsp rozen lemongrass)
2 tbsp avocado oil (oil of choice)
5 garlic cloves, finely chopped
1 long red chilli, finely chopped
1 small shallot, sliced
1 cup coconut water
steamed rice, to serve
Green onions for garnish (optional)
Instructions
#1
Combine the chicken, fish sauce, sugar, tumeric, cornflour and half the garlic , chilies , lemongrass in a large bowl. Leave to marinate for 10 minutes
#2
Heat 1 tablespoon of the oil in wok or pan over high heat. Add remaining lemongrass, garlic, chilli and shallot and stir-fry for a minute. Push all the ingredients to the side to make a space for the chicken. Add the remaining 1 tablespoon of oil and then add the chicken. Spread the chicken out and allow to cook for 2-3 minutes or until starting to brown (GBD- golden brown and delicious)Then stir-fry and toss everything together. Add the coconut water and simmer for 10 minutes or until the chicken is cooked through lid on low heat. Until you see the sauce has thickened slightly and Caramelized
#3 tame lid off, on high heat toss until chicken Browned glazed with sauce Thicken , turn off heat plate and
Serve the chicken with steamed rice Immediately
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Vietnamese Lemongrass Chicken
I love this recipe because it is so good on top of Jasmine rice or Banh Mi(Vietnamese sandwich) and also I can make with pork, it works perfectly as well! If you are a vegetarian, no worries, you can make this with fried tofu! Superb!!!
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♥ Step-by-Step Written Recipe:
Lemongrass Chicken Ingredients
Serves 2
4 Chicken thighs, boneless, skin on (Approximately 1 lb.)
1/2 Stalk of lemongrass (using only bottom white part, approximately 2 1/2 Tbs.)
4 Cloves garlic
2 Thai chili
1 Shallot
2 Tbs. cooking oil
For the Sauce
2 Tbs. Fish sauce
2 Tbs. Sugar
1/4 tsp. Black pepper
To Serve with
Cilantro leaves
Warm cooked Jasmine rice
Cucumber slices
Lemongrass Chili Wings (Canh Ga Xao Sa Ot)
INGREDIENTS
2 lb wings cut apart at the joints
2 whole lemongrass stalks
4 cloves garlic
2 shallots
3 tbsp fish sauce
1 tsp salt
2 tbsp brown sugar
1 tsp tumeric powder
1/2 tsp pepper
6-7 bird's eye chilies chopped
1 cup coconut water (or water)
2 tbsp oil
INSTRUCTIONS
Peel and discard tough outer leaves on the lemongrass stalk. Cut about 1-2 inches off the root. Use only the tender white core. Save green stalk for flavoring soup or discard.
Slice lemongrass.
Add all the lemongrass, garlic and shallot in a food processor and mince.
Marinate wings with fish sauce, brown sugar, salt, pepper, tumeric powder and half of the lemongrass, garlic, shallot mixture. Refrigerate for at least 1 hour or overnight for best flavor.
Over medium heat, add 1 tbsp oil in the pan. Add in chopped chilies and the rest of the lemongrass mix. Saute til fragrant, about 30 seconds. Add in chicken wings and sear each side for a minute. Pour in all the leftover marinade in the bowl and coconut water. Cover and simmer over low heat until most of the sauce is gone, about 10-15 minutes.
Serve immediately or cook over medium high heat for another 2 mins until wings are browned and caramelized.
Served with steamed rice and sliced cucumber.