I made this Vietnamese lemongrass chicken dish on Christmas Day, using a recipe created by my friend C. I am sure she would not mind me posting her recipe here.
As she promised, it was a delicious and super easy dish to make. It does not involve any complicated ingredients or cooking techniques. I marinated the meat overnight, pan-fried it in my Happycall Pan and served it with steamed rice and a cold home-made lemongrass drink. I know that I am going to see this chicken dish on my dinner table very frequently.
Vietnamese Lemongrass Chicken
Ingredients
- Marinade
- 2 chicken Marylands (with the thigh bone removed)
- 3 stalks of lemongrass
- 5 cloves of garlic
- 1 chili (optional)
- 1/4 tsp pepper
- 2 tsps sugar
- 1 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp peanut oil
- Dipping sauce
- 1 tbsp minced garlic
- 1/2 minced chili (optional)
- 2 tbsps fish sauce
- Juice of 1 large lime
- 1 tsp sugar
Instructions
- Mince lemongrass, garlic and chilli (optional).
- Mix with pepper, sugar, fish sauce, light soy sauce, sesame oil and peanut oil.
- Rub meat with the mixture and let stand for up to 2 hours, or overnight.
- In the meantime, make a dipping sauce with the rest of the ingredients.
- Heat a grill pan, oil it and let sit over the flame until it gets really hot. Sear the meat on both sides till golden brown. Let the chicken rest on the a plate for 5 minutes when done. Pour juices over rice and eat with dipping sauce.
Notes
As an alternative to chicken, one can use skirt steak. Cut the beef into strips and stir-fry it, or “bake” the beef in a hot oven till cooked.
Vietnamese Lemongrass Chicken
