Stirfried Vietnamese lemongrass chicken
Nothing beats the very Vietnamese combination of white pepper and lemon, so it’s always worth having both in the kitchen. This delicious recipe comes from Bill’s Everyday Asian, a bold taste explos
ion of Asia. Don’t be put off by the long list of ingredients, most of them are readily available in a well-stocked kitchen. It’s the combination of herbs and spices that adds the fresh flavour to this quick and easy dish.
3 cloves of garlic
1t turmeric
2 large green chillies, diced
2 lemongrass stalks, white part only, very finely sliced, or grated zest of 2 lemons
1t sea salt
800g skinless chicken thigh fillets, cut into chunks
3T light-flavoured oil
2 celery sticks, cut into batons
1 bunch of asparagus (about 200g), trimmed and halved
2T fish sauce
1T soy sauce
2T lemon juice
2t granulated sugar
3 spring onions, cut into batons
- Pound the garlic, turmeric, chilli, lemongrass and salt to a paste in a pestle and mortar.
- Combine with the chicken in a bowl and mix well. Cover and put in the fridge for 10 minutes.
- Heat a wok or large frying-pan over a high heat. Add half the oil and half the chicken and stir-fry for 2-3 minutes. Remove and repeat with the remaining oil and chicken.
- Return the chicken to the wok, add the celery and asparagus and stir-fry for two minutes.
- Add the fish sauce, soy sauce, lemon juice, sugar, spring onion and some white pepper and heat for a further minute.
- Serve immediately with steamed rice.
Serves 4
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