Another great dish from australian chef Bill Granger. While I am waiting for his new cook book to arrive, I get great inspiration from his other books. In this dish you can use grated lemon zest (2 lemons) instead of lemongrass. (
not quite the same though) Enjoy
not quite the same though) Enjoy
Vietnamese lemongrass chicken
4 servings
3 garlic cloves
1 ts tumeric
1 green chili, chopped
2 lemongrass stalks, white part
1 tsp sea salt
1.4 Ib chicken thight/breast fillets
3 tbsp oil
2 celery sticks, cut into batons
8 oz aspargus, trimmed and halved
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp lemon juice
2 tsp sugar
3 spring onions, cut into batons
Pound the garlic, tumeric, chili, lemongrass and salt to a paste in a pestle and morter.
Dice chicken into chunks, put in a bowl. Combine with the garlic,chili paste and mix well.
Set to marinade in the fridge for 15 minutes.
Heat a wok over high heat. Add half the oil and half the chicken and stir fry for about 3-4 minutes.
Remove and repeat with the other half of the chicken. Return chicken to pan together with aspargus and celery. Stir fry for 2 minutes. Add fish sauce, soy sauce, lemon juice, sugar, sping onion and som white pepper. Stir fry for another minute or so, chicken must be cooked through. Serve immediately with steamed jasmine rice.
4 servings
3 garlic cloves
1 ts tumeric
1 green chili, chopped
2 lemongrass stalks, white part
1 tsp sea salt
1.4 Ib chicken thight/breast fillets
3 tbsp oil
2 celery sticks, cut into batons
8 oz aspargus, trimmed and halved
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp lemon juice
2 tsp sugar
3 spring onions, cut into batons
Pound the garlic, tumeric, chili, lemongrass and salt to a paste in a pestle and morter.
Dice chicken into chunks, put in a bowl. Combine with the garlic,chili paste and mix well.
Set to marinade in the fridge for 15 minutes.
Heat a wok over high heat. Add half the oil and half the chicken and stir fry for about 3-4 minutes.
Remove and repeat with the other half of the chicken. Return chicken to pan together with aspargus and celery. Stir fry for 2 minutes. Add fish sauce, soy sauce, lemon juice, sugar, sping onion and som white pepper. Stir fry for another minute or so, chicken must be cooked through. Serve immediately with steamed jasmine rice.