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Thursday, January 3, 2013

Lemongrass Chicken

A quick stir fry chicken filled with lemongrass flavour and a little sourish because of the tamarind slices [assam keping].  Goes well with steaming hot rice.   We had this dish with a  healthy stir fry vegetables [see here] and steaming hot white rice.

[serves 2-3]
300 gm chicken thigh - deboned and skin removed - cut bite size pieces
1/2 tbsp oil
2 stalks lemongrass [use white part only] - finely chopped
3 pips garlic - finely chopped
3 shallots - finely chopped
2 slices tamarind [assam keping] - washed
1 big onion - cut wedges
1 red chilli - seeded  and cut 
spring  onion - chopped
2 tbsp light soy sauce
1 tsp dark soy sauce
1-2 tsp brown sugar
1/4 tsp salt
200 ml water
  1. Heat oil, fry chopped lemongrass, garlic, shallots and assam keping until aromatic.
  2. Add in chicken.  Fry until chicken turns white.  Add in seasoning.
  3. Fry for several seconds then add in water.  Bring to a boil over medium high heat.
  4. Cook until gravy is reduced.  Add in onions and chilli.  Stir to mix well.
  5. Dish out to serve immediately.  Garnish with spring onions.


Vivian Pang said...

I had try and my family like it! Thanks for sharing!

Phong Hong said...

Kimmy, this dish looks good! I will sure try it :)

kimmy said...

Hi Vivian, Happy New Year. Glad your family likes it. Actually this can be served as an Oriental Bento set dish with some nice pickles.

kimmy said...

Hi Phong Hong, thanks. It fast to cook and appetising too with the sourish taste of assam keping.

Esther@thefussfreechef said...

Sounds delicious and easy, Kimmy! Definitely appetizing with rice. Must note down this and cook this week :)

kimmy said...

Hi Esther, add the onions last if you prefer it a little crunchy. Can also reduce the water if you like it a little dry. Anyway, it's okay.

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