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Stir-Fried Chicken with Chilies and Lemon
Grass Recipe
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This is good, home cooking - simple food
that you can enjoy as an everyday meal. There are variations of this dish,
using pork or seafood, throughout South East Asia so, for a smooth
introduction to the cooking of the region, this is a good place to start.
The essential of this dish are the fragrant lemon grass and the fire of
the chilies, so add as much as you like. Serve with a table salad, rice
wrappers and a dipping sauce. Ingredients :
Serves 4 |
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15 ml
30 ml
2
cloves
2-3
2
stalks
1
350 g
30 ml
15 ml
1
bunch
1/4 teaspoon
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Sugar
Sesame or groundnut (peanut) oil
Garlic, finely chopped
Green or red Thai chilies, seeded and finely chopped
Lemon grass, finely sliced
Onion, finely sliced
Skinless chicken breast fillets, cut into bite-size strips
Soy sauce
Nuoc mam
Fresh coriander (cilantro), stalks removed, leaves chopped
Salt and Ground black pepper to taste
Nuoc cham, to serve
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Method :
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To make a caramel sauce, put the sugar
into a small pan with a few splashes of water, but not enough to soak
it.
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Heat it gently until the sugar has
dissolved and turned golden. Set aside.
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Heat a wok or heavy pan and add the oil.
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Stir in the garlic, chilies and lemon
grass, and cook until they become fragrant.
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Add the onion and stir fry for 1 minute,
then add the chicken.
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When the chicken begins to brown a little,
add the soy sauce, nuoc mam and caramel sauce. Keep the chicken moving
around the wok for a minute or two, then season with a little salt and
pepper.
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Toss the fresh coriander into the chicken
and serve immediately with nuoc cham to drizzle over it.
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