Lemongrass Chile Chicken Cooked In Young Coconut Juice Ga Xao Xa Ot Food

VIETNAMESE SPICY LEMONGRASS CHICKEN (Gà XàO Sả ỚT)

Steps:

• Marinade: Combine chicken and marinade ingredients, and let it sit to marinate for 15 minutes.
• Mince aromatics: Clean the lemongrass, remove the outer layers of rough leaves and find the yellow leaves inside. Slice the lemongrass roots into ⅛" slices first, then add to a food processor to finely mince and set aside. Mince/process the garlic then set aside. Mince/process shallots and set aside.
• Make the chile sauce: Combine fish sauce, sambal, and coconut juice and mix to combine.
• Pat dry your chicken, cut into bite size pieces.
• In a pan over medium-high heat, add four tbsp of oil and add the shallots and saute until light brown. Add the garlic and saute until light brown. Add lemongrass and stir until fragrant. Add the chicken and brown it a little.
• Lower to medium heat, add the Chile Sauce. Stir to mix, taste and adjust as necessary, then cover with a lid. After about five minutes, stir a bit, retaste and reseason if necessary, add more cooking time if needed.
• Add the garnish about 1-2 minutes before the chicken finishes cooking to soften a bit. The dish is done once the chicken reaches an internal temp of 165 °F, or until the center of the chicken is no longer pink.
• Serve with a side of rice.

CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER

Steps:

• 1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized.
• 2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat.
• 3. Preheat the oven to 300 degrees F.
• 4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender.
• 5. Serve, family style, with basmati rice, a green salad, and warm Indian breads.
• Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
• Wine suggestions: Qupe Syrah Louis M. Martini Red Zinfandel

LEMONGRASS CHILE CHICKEN COOKED IN YOUNG COCONUT JUICE: GA XAO XA OT

Steps:

• In a large mixing bowl combine the sugar and fish sauce, and mix until the sugar has dissolved. Add half of the lemongrass, half of the chile, half of the garlic and the chicken pieces. Coat the chicken, then let it marinate, covered, in the refrigerator for 1 hour or overnight for a better result.
• Heat a large saucepan or wok over medium heat, add the oil and remaining lemongrass and cook for 1 minute. Then add the garlic, shallots, chile, and fry until fragrant and slightly brown.
• Turn the heat to high, then add the chicken searing all sides until browned, about 2 minutes on each side.
• Add the onions and coconut juice, and cover with a lid. Cook the mixture over medium heat for 5 minutes, or until the sauce has reduced by half. Remove the lid, add the scallions and cook 1 minute more.
• Transfer the mixture to a bowl, garnish with coriander (cilantro) and eat with jasmine rice.

CHICKEN WITH LEMONGRASS & COCONUT

Steps:

• Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
• Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.

CHICKEN WITH LEMONGRASS

Steps:

• Heat oil and fry onion with garlic for 1 minute. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili and stir fry for 4 minutes.
• Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili pepper and stir fry 5 minutes.
• Add water and continue to stir fry an additional 8 to 10 minutes, or until chicken is just about cooked through.
• Remove smashed Lemongrass.
• Add the coconut milk and simmer, stirring, until sauce it thickened.
• Serve over Asian noodles or steamed white rice.
• Garnish with sprinkled chopped nuts and the freshly chopped cilantro.