Vietnamese Lemongrass Chicken Recipe

Ingredients

• 2 tablespoons fish sauce
• 3 garlic cloves crushed
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 2 tablespoons plus 1 1/2 teaspoons sugar
• 1 1/2 pounds boneless skinless chicken breast/thigh, cut into 1 1/2-inch pieces
• 3 tablespoons water
• 3 tablespoons cooking oil
• 2 fresh lemongrass stalks tender inner white bulbs only, minced
• 1 large shallot thinly sliced
• 3 chilies seeded and minced
• 1 scallion for garnishing

Directions

• In a bowl, mix the fish sauce, garlic, flavouring, salt, and one 1/2 teaspoons of the sugar. Add the chicken meat to coat.

• during a tiny frying pan, combine the remaining a pair of tablespoons of sugar with one tablespoon of the water and cook over high heat, stirring till the sugar is dissolved. Cook while not stirring till a deep amber caramel forms. take away from the warmth and stir within the remaining a pair of tablespoons of water. Transfer to a bowl.

• Heat a pan over high heat. Add the oil and warmth till shimmering. Add the lemongrass, shallot, and chilies and stir-fry till sweet. Add the chicken and caramel and stir-fry till the chicken is broiled through and therefore the sauce is slightly thickened. Transfer to a bowl and prime with the scallion. Serve with steamed rice.