How To make Chicken with Lemon Grass and Chili Ga Xao Xa Ot
How To make Chicken with Lemon Grass and Chili Ga Xao Xa Ot
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3 lb Chicken 4 Cloves Garlic 1 lg Onion 3 tb Vegetable Oil 1 Salt 2 tb Minced Lemon Grass 1 t Ground Chilies 4 tb Fish Sauce (Nuoc Mam) 1 tb Granulated Sugar 1 tb Caramel Sauce 1 c Water Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of of salt, garlic and onion. Fry over medium heat until onion is opaque. Add lemon grass and chili. Fry 1 - 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicken is tender. Stir occasionally and add water if necessary. CARAMEL SAUCE: Mix 1/2 cup sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes color. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar dissolved. Remove from heat and store in jar in refrigerator.
How To make Chicken with Lemon Grass and Chili Ga Xao Xa Ot's Videos
Vietnamese Lemongrass Chicken Recipe | The Best Asian Lemongrass chicken (ga xao xa ot) in 20 mins
In Vietnamese cuisine, Gà nướng sả is grilled chicken with lemon grass. Common ingredients include garlic, onion, honey, sugar or pepper. Grilled beef and other meats are also popular variations.
Ingredients: Chicken thigh 1 kg Onions 2 Red chillies 2 Garlic 1 whole Lemon Grass 3 tbsp Lime Juice 2 tbsp Sugar 2 tbsp Coconut water 250ml Fish Sauce 3 tbsp Soy Sauce 1 tbsp Cornflour 1 tsp Salt and Pepper to taste
Grilled Chicken Thighs with Chili and Lemongrass - Dui Ga Nuong Xa Ot
Ingredients: 2-4lbs chicken thighs, skinless/boneless 1/3 cup minced lemongrass 1/3 cup cooking wine 1 Tbsp garlic powder 2 tsps chicken powder (Lee Kum Kee Brand) 1 tsp salt 2 tsps chili flakes 1 tsp black pepper 2 tsps sesame oil 1 Tbsp olive oil 2 tsps brown sugar
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Gà Xào Sả Ớt - Lemongrass Chicken
Sweet savory chicken stir fry with fragrance lemongrass!
Ingredients:
2 lbs of chicken of whatever cut you like 1/2 cup minced lemongrass 1 shallot minced 1/2 tablespoon of mushroom seasoning 1 tablespoon of crushed Thai chili( add this your liking base on your preference) 1 table turmeric powder 1 tablespoon of fish sauce cooking sugar salt fresh chili
HOW TO COOK LEMONGRASS CHICKEN || EASY AND FLAVOURFUL RECIPE
Ingredients: 4 Chicken thighs, boneless, skin on (Approx. 1 pound) cut in bite size
For the aromatics: 1/2 stalk of lemongrass, white part only 4 cloves garlic, minced 2 thai chili or 2 tsp dried chili flakes 1 onion, minced 2 Tbsp cooking oil
For the sauce: 2 Tbsp fish sauce 2 Tbsp sugar 1/2 tsp ground black pepper
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Spicy lemongrass chicken recipe/Gà Chiên Xã Ớt/How To Make Spicy Lemongrass Fried Chicken Recipe
Today I will share with you how To Make Spicy lemongrass fried chicken, I love this recipe because it is so delicious on top of white rice, you can also make it with pork it works perfect as well or if you are a vegetarian you may make it with tofu. It easy and delicious, hope you like this recipe and cook it for your family and friends, I can do it, so can you. Thanks for watching, stay safe stay healthy and stay connected.
Ingredients needed:
5 chicken drumsticks ( boneless) 2 stalks of lemongrass (minced) 1 Hot chili pepper 1 tsp Garlic powder 1 tsp chicken powder 1/2 tsp ground black pepper Cooking oil.
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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.