Fairfield Advance
14-Sep-2011
Page 1 of 2
Page: 15
General News
Market: Sydney
Circulation: 56116
Type: Suburban
Size: 391.40 sq.cms
Frequency: --W----
Chicken dish great for parties
Welcome to our delicious weekly feature,
Global Kitchen, in which we celebrate our
melting pot of cultures and cuisines by
inviting readers to share their favourite
recipes. To participate email editor@
fairfieldadvance.com.au.
CANLEY Vale's Thi Nhu Le loves
her Vietnamese lemongrass and
chilli chicken recipe.
She says it is so easy to make
and it's even good for large parties
or get-togethers.
"It's so convenient," she said.
"My grandparents cooked it and
my parents cooked it and now I
cook it. And it's so easy to make
for a lot of people, like at a party.-
It's not just the convenience of
the dish that makes this recipe a
hit, but also the amount of ingredi-
ents it requires.
"I just love all the different
flavours like the coconut juice and
garlic," the Navitas Cabramatta
College student said.
The lemongrass and chilli
chicken recipe is quite flexible
and as Thi Nhu Le said, it depends
on the amount of salt you put in as
to whether you have it with bread
or with rice.
"If you only have a little bit of
salt then you should have it with
bread,- she said. "But if you want
a lot of salt in there then have it
with jasmine rice.
"You should also serve it while
its still hot. If you leave it for too
long it won't taste as good.-
Copyright Agency Ltd (CAL) licenced copy
This recipe goes very well with
red wine for the adults and tastes
just as good with soft drink for the
children.
Vietnamese lemongrass
and chilli chicken (ga xao xa ot)
INGREDIENTS
500g chicken thighs cut into 2.5cm
chunks
2 tablespoons fish sauce
8g tablespoon salt
15g tablespoon sugar
2 tablespoon curry powder
1 lemongrass stem, finely chopped
2 cloves of garlic, crushed
1/3 cup coconut milk
2 tablespoons vegetable oil
1 bird's eye chilli, sliced
1 large shallot, finely chopped
1/3 cup chicken stock
1/2 small white onion, cut into big pieces
1 small handful coriander leaves,
chopped
Stir fry for one minute until the
lemongrass starts to brown
Stir the chicken into the saucepan
Add in onion wedges, quickly coat them
and continue to stir fry for one minute
Add chicken stock and coconut milk and
cover pan with lid
Cook for five minutes over the slow heat
Remove the lid, increase the heat to
reduce the liquid
Turn out into a serving bowl
Garnish with coriander and serve with
jasmine rice.
Glob al
kt Lc hell
METHOD
Mix the chicken, fish sauce, sugar, salt
with half lemongrass, curry powder and
garlic in a bowl
Marinade the chicken pieces and
refrigerate for four hours
Put oil in a large saucepan over medium
heat
Add the shallot, remaining lemongrass
and sliced chilli
Ref: 115523016
Page 2 of 2
Fairfield Advance
14-Sep-2011
Page: 15
General News
Market: Sydney
Circulation: 56116
Type: Suburban
Size: 391.40 sq.cms
Frequency: --W----
Thi Nhu Le with her home-made chicken and lemongrass dish.
Picture. NICK ANDREAN
Copyright Agency Ltd (CAL) licenced copy
Ref: 115523016