Vietnamese Spicy Lemongrass Chicken 越å¼é¦™èŒ…鸡
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 large onion chopped
- 1/2 tsp salt
- 1/2 tsp sugar
- spicy lemongrass paste
- 5 fresh lemongrass (use only the white part)
- 25 dried red chilli (i used 30 dried chilli for more
- 1 1/2 inch ginger
- 8 cloves of garlic
- 1/2 cup cooking oil (i used less oil) spicy lemongrass chi
- 2 tbsp spicy lemongrass paste
- 700 g chicken wing - mid joint) season with some pepper and salt for about 20 mins
- 1 tsp meat curry powder
- 1 tbsp light soy sauce or fish sauce
- Carbohydrate 5.49150083333333 g
- Cholesterol 0 mg
- Fat 0.0677716666666667 g
- Fiber 0.765708345492681 g
- Protein 0.7950125 g
- Saturated Fat 0.0211716666666667 g
- Serving Size 1 1 -5 serving (219g)
- Sodium 147.866166666667 mg
- Sugar 4.72579248784065 g
- Trans Fat 0.0195716666666667 g
- Calories 24 calories
Spicy lemongrass paste - Soak dried chillies in hot water for 20 minutes, rinse and drain.Remove the outer part of lemongrass, clean and slice lemongrass, ground it coarsely together with all other ingredients into paste.Stir fry lemongrass paste with oil till fragrant under low heat. Set aside for later use.Heat up a cooking pan (I used a non stick pan), turn the heat to medium and cook the chicken pieces without oil, cover it if needed, until the grease started to release. (If using skinless chicken/chicken breast, you will need to add 1 tsp of oil or so to grease the pan).When the grease released is visible, stir in the chopped onion and cook for another minute, now add 1 tsp of curry powder, stir well and add 2 tbsp of Spicy Lemongrass Paste, stir for another minute, add about ½ cup water, salt, light soy sauce/fish paste and sugar. (I added another ¼ cup water as I find the sauce is a little salty).Bring sauce to boil and when the liquid reduced to the thickness of your liking, it's done.
