Chicken with Lemon Grass and Chili (Ga Xao Xa Ot) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Serve with hot cooked rice, stir-fried green beans, and a light, broth-based soup. Ingredients:
1 pound boned, skinned chicken thighs |
2 stalks fresh lemon grass (each 10 to 12 in. long) |
about 2 tablespoons asian fish sauce (nuoc mam or nam pla) |
2 teaspoons sugar |
2 cloves garlic, peeled and minced |
1 tablespoon salad oil |
1/2 cup sliced shallots |
1/3 cup fat-skimmed chicken broth |
3/4 to 2 teaspoons thinly sliced fresh hot red or green chili, such as thai, serrano, jalapeño, or fresno |
fresh cilantro leaves (optional) |
Directions:
1. Rinse chicken thighs and pat dry. Remove and discard any excess fat. Cut chicken into 1/4-inch-thick strips 2 to 3 inches long.
2. Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough, outer green layers of stalks down to tender white portion of bulbs. Finely chop tender portions; you should have 5 to 7 tablespoons.
3. In a bowl, mix chicken, lemon grass, 2 tablespoons fish sauce, sugar, and garlic.
4. Set a 10- to 12-inch frying pan over high heat; when hot, add oil and shallots and stir until shallots begin to brown, about 1 minute. Add chicken mixture and stir until chicken is no longer pink in the center (cut to test), about 3 minutes.
5. Stir in broth and sliced chili to taste; bring mixture to a boil. Taste, and add more fish sauce if desired. Spoon into a serving dish and sprinkle with cilantro.
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