Gà Xào Sả Ớt (Lemongrass Chicken)

Ingredients:

1. Chicken thigh whole (skinless, cleaned and pat dried) 500g

2. Lemongrass 2 sticks (fresh)

3. Garlic cloves 4 pcs (divided)

4. Sugar 2 tbsp

5. Red chilli (diced) 1tsp

6. Fish sauce 3tbsp

7. Shallot 1

8. Vegetable oil 1tbsp

9. Coconut water ¼ cup

9. Salt to taste.

Method:

Cut chicken thigh into bite size pieces. Crush 1 stick of lemongrass and finely chop the pale part of it. Finely mince 2 cloves of garlic.

Take a bowl and add fish sauce, sugar, 2 tbsp of chopped lemongrass, red chilli, and little salt. Mix everything well. Place the chicken pieces in the marinade. Coat chicken with marinade, cover and let it sit for 1 hr or overnight. I kept it overnight in the refrigerator.

Thinly slice shallot, finely mince remaining 2 cloves of garlic, and finely chop and mince the other lemongrass. Toss the chicken with marinade one more time. Heat oil in a preheated pan on medium heat. Add minced garlic and lemongrass and sauté for a minute. Place the chicken the pan and reserve any liquid marinade left in the bowl. Let it cook on one side for 3-4 minutes. Turn the chicken pieces to other side and let it cook for another 2 minutes. Now sauté chicken for 3-4 minutes until it becomes light brown. Add the reserved marinade and cook for a minute. Add shallot and coconut water. Deglaze the pan and continue cooking for 2-3 minutes. Scrape all the sauce or juice from the base of pan.

Lemongrass Chicken is ready to serve. Garnish with chopped coriander leaves and sliced cucumber.

Enjoy!