Lemongrass Chicken
Author: 
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Ingredients
  • Skinless chicken breast – 1
  • Lemongrass – 1
  • Onion/shallot – 1, small
  • Salt to taste
Seasoning 1
  • Fish sauce – 2 tsp
  • Garlic clove – 3 to 4, crushed
  • Turmeric powder – ¼ tsp
  • Paprika/red chilli powder – ½ tsp
  • Sugar – ½ tsp
  • Spring onions for garnishing
Seasoning 2 for caramelized sugar
  • Sugar – 2 tbsp
  • Hot water – 2 tbsp
  • Normal water – 1 tbsp
Instructions
  1. Discard the outer layer of the lemongrass. Cut off the upper green leafy parts and use only the tender white bulb from inside. Chop it finely or grind in a food processor.
  2. Cut the chicken breast into 1 inch bite size pieces. Keep the pieces thin for faster cooking. Slice the onion/shallot finely.
  3. Combine the ingredients under seasoning 1 in a large mixing bowl and add the chicken pieces to coat. Cover with cling wrap and keep in the refrigerator to marinade for at least half an hour.
  4. Now it’s time to make the caramelized sugar. In a small saucepan or frying pan, mix 2 tablespoons of sugar and 1 tablespoon of normal water. Cook over high heat until the sugar is dissolved.
  5. Then cook without stirring until a deep amber colored caramel forms. Remove from the heat immediately and stir in the remaining 2 tablespoons hot water. You have to be really quick in this step, otherwise you will end up with a deep brown caramelized sugar which is awfully bitter in taste and I am telling this from my experience. So I had to do it all over again!
  6. Leave the caramel in the saucepan to cool. Do not transfer it out. If the caramelized sugar has hardened, heat up the pan slowly to re-liquefy the sugar.
  7. Heat a wok over high heat. Add the oil and heat until shimmering.
  8. Add the lemongrass and shallot. Stir-fry until fragrant.
  9. Use 2 teaspoons of the caramel to coat the marinated chicken. Then add it to the wok. Add salt to taste but do keep in mind that this dish is on the sweeter side, so do not add too much salt which may kill the lemony sweetness of the dish.
  10. Stir-fry on medium heat until the chicken is cooked through and the sauce is slightly thickened.
  11. Take out on a serving dish, garnish with spring onions and serve with warm rice.
  12. Quick Tip: When buying lemongrass, look for firm stalks which don’t look dry or brittle. Avoid soft or rubbery stalks. Lower stalk should be pale yellow (almost white) in color while upper stalks are green. Do not purchase those with crusty or brown outer leaves.
Recipe by Flavor Quotient at http://www.flavorquotient.com/2013/11/lemongrass-chicken/