Scoff chicken with ginger lemongrass and chilli

cocina asiatica
Vietnamese cuisine
Scoff chicken with ginger lemongrass and chilli
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prep time
30 min
cooking time
20 min
total time
50 min
prep time
30 min
cooking time
20 min
total time
50 min
  • 2 tablespoons oil
  • 2 onions, coarse lyched
  • 4 cloves of garlic, fine chopped
  • 1 piece of 5 cm of fresh ginger, grated fine
  • 3 lemongrass stems (the white part), in very thin slices
  • 2-3 teaspoons green chillies, chopped
  • 500 g boneless chicken anodes, in thin strips
  • 2 teaspoons sugar
  • 1 tablespoon of fish sauce green chillies, Apart, hoops;
  • fresh leaves of coriander and Vietnamese mint, as a garrison
  1. Heat the oil in a thick bottom frying pan n in a wok and add the onion, the aja, the ginger, lemongrass and chopped chillies. Skip it all from 3 to 5 minutes over medium heat until the mixture is lightly browned. Be careful not to burn it or it will get bitter.
  2. Raise the fire, put the chicken strips and stir well. Sprinkle the sugar and give it a few 5 minutes, stirring regularly until it's done.
  3. Stir in the fish sauce, let it keep cooking 2 minutes more and serve with the side of green chillies, fresh mint and coriander; accompany it with steamed rice.
  4. Make sure the wok or pan is warm enough to sauté the chicken so that it does not release water; if the temperature isn't high enough, chicken will be cooked. Lemongrass gives this dish a delicious flavor, but make sure the stems aren't dry.
Recipes easy to https://recetasdecocinafaciles.NET /

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