Vietnamese chili chicken is a very popular dish in vietnamese restaurants. If you read chinese, why not go on baidu and read up the benefits of lemongrass.
This ingredient is for 2 servings to go with rice. You can adjust the quantity if you would like this dish to go together with your meals.
Ingredient list:
1. Chicken tenderloin or chicken thigh fillet (preferable) 300g
2. 2 cloves of garlic
3. 1/2 onion
4. 1 chopped chili or birds eye chili if you like it hot
5. 2 tablespoon crushed lemongrass
6. 2 tablespoon brown sugar or white sugar
7. 2 tablespoon fish sauce
I have tried different ways of making marinade sauce :
Put chopped lemongrass, garlic, fish sauce and sugar in a blender when I can’t get crushed lemongrass
or
My own way of making marinade sauce – mix lemongrass, garlic, fish sauce, dark soy sauce and sugar in a bowl. Used dark soy sauce instead of caramel sauce as it’s more watery. Stir for about 15 seconds. Extract the juice and marinade the chicken fillet with it. This way, you won’t get crushed lemongrass stuck in your teeth.
Question that you may have
Question : Can I use chopped lemongrass instead of crushed lemongrass
Answer : Yes you may. It’s just that it will be more flavoursome with crushed lemongrass
Question : Use fish sauce? I am not sure about that.
Answer : Not may people like the smell of fish sauce but if it’s an excellent ingredient for marination. Vietnamese use this a lot in their cooking. It’s also excellent to be used as dipping sauce.
As many of us have busy lives, this cooking method is the easiest that I can think of. It’s recommended that you leave the marinated chicken fillet in the fridge overnight for a tastier meal. You can start serving when the meat is cooked instead of cooking until golden brown as the meat will be drier for cooking too long. Use chicken thigh fillet as it more tender.
Why not making this today if you have all the ingredients required. It’s highly recommended. Enjoy!