Chicken In Lemongrass Ga Xao Xa Ot Recipes

Steps:

• Put the chicken in a large bowl. Add the lemongrass, tamari, oyster sauce, seasoning sauce, soy sauce, sugar, pepper, turmeric, lime leaves and cilantro roots to a blender and blend until combined. Pour the marinade over the chicken, making sure that the chicken is fully submerged. Let marinate in the refrigerator overnight.
• Preheat a grill to 425 degrees F.
• Remove the chicken from the marinade and grill for 5 minutes on each side, or until cooked through.

Steps:

• In a large mixing bowl combine the sugar and fish sauce, and mix until the sugar has dissolved. Add half of the lemongrass, half of the chile, half of the garlic and the chicken pieces. Coat the chicken, then let it marinate, covered, in the refrigerator for 1 hour or overnight for a better result.
• Heat a large saucepan or wok over medium heat, add the oil and remaining lemongrass and cook for 1 minute. Then add the garlic, shallots, chile, and fry until fragrant and slightly brown.
• Turn the heat to high, then add the chicken searing all sides until browned, about 2 minutes on each side.
• Add the onions and coconut juice, and cover with a lid. Cook the mixture over medium heat for 5 minutes, or until the sauce has reduced by half. Remove the lid, add the scallions and cook 1 minute more.
• Transfer the mixture to a bowl, garnish with coriander (cilantro) and eat with jasmine rice.

Steps:

• Heat oil and fry onion with garlic for 1 minute. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili and stir fry for 4 minutes.
• Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili pepper and stir fry 5 minutes.
• Add water and continue to stir fry an additional 8 to 10 minutes, or until chicken is just about cooked through.
• Remove smashed Lemongrass.
• Add the coconut milk and simmer, stirring, until sauce it thickened.
• Serve over Asian noodles or steamed white rice.
• Garnish with sprinkled chopped nuts and the freshly chopped cilantro.

Steps:

• Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
• Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
• Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

Steps:

• 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 salt, garlic and onion.
• Fry over medium heat until onion becomes translucent.
• Add lemon grass and chili.
• Fry 1 to 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 chicen is tender.
• Stir occasionally and add more water if necessary.
• CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan.
• Bring to a boil over medium heat and let boil until mixture changes colour.
• Turn heat down to low and heat until brown.
• Add 1/2 cup water to mixture.
• Stir until sugar is dissolved.
• Remove from heat and store in a jar in the refrigerator.