Lemongrass Chicken

This chicken dish is a Vietnamese dish from an Asian recipe-book I've had for a long time. It's very tasty and you can make it as spicy as you like by adding or removing the red chili. Make sure you taste the chili before you add it to the dish or you might be in for a surprise. The chili can be very hot or not so hot, take a bite from the tip of the chili as that is supposed to be the most spicy part of the chili. Before using remove the seeds and finely chop. (from what I've heard the seeds if used will also take it up a notch spice-wise so if the chili is to mild you might want to add some)

Ingredients;

2 lb chickenfilet sliced thin
2 tbs corn oil for frying

Dry rub;

1 tsp ground pepper
2 inch lemongrass, chopped
3 red chili, chopped
2 scallions coarsely chopped
1 tsp "hot madras" curry powder
1 tsp salt
2 garlic cloves chopped
2 tbs dark brown sugar


1 tbs fishsauce
1/4 cup water

Garnish;

2 tbs cilantro chopped
2tbs scallions chopped

Add oil to a skillet and heat until it starts to smoke, then add the chicken (a little bit at a time)  and fry for 3 minutes. Remove when golden brown. Place the fried chicken in a bowl.

Add the dry rub ingredients to a food processor or a blender and blend on high until it makes a paste. Add the marinade to the fried chicken and toss to coat it all.

Let rest in the refrigerator for one hour then add to a pan and heat until warm. Add fish sauce and water and combine. Simmer until chicken is cooked all through.

Serve with rice, quinoa or just a green salad. Sprinkle with some chopped fresh cilantro and scallions.