Wednesday, February 23, 2011
Stir Fry Lemon Grass Chicken
STIR FRY LEMONGRASS CHICKEN
In a mortar and pestle put the following ingredients (if you don’t have mortar and pestle use a blender)
1 stalk of lemongrass cut to small pieces
3 kaffir lime leaves cut to thin strip
3 cloves of garlic
2 pieces of galangal
1/4 t of turmeric.
Pound or blend all the ingredients till smooth set aside. This is Thai Kroeung a mixture of lemongrass, lime leaves, galangal, and garlic or any kind of spices; it is use for many dishes throughout Thailand, Cambodia, and Vietnam.
2 lbs of chicken thigh is best for this recipe, but you can use chicken breast.
1/2 red bell pepper slice
1/2 onion slice
1 Jalapeno slice (if you don’t like hot take the seeds out) Thai will put 5 to 6 chilies or more.
1 cup of holy basil leaves (sell at the Asian market) optional.
1 T of chopped garlic for stir fry
Stir fry sauce
In a bowl put Kroeung from the top then add
2 T of oyster sauce
2 T of fish sauce
2 T of seasoning soy sauce (sell at the Asian market)
1 t of sugar
3 T of water
Mix it well together set aside.
Heat 3 T of vegetable oil on medium heat till hot
Add garlic stir fry till brown
Add chicken stir fry till almost done
Now add the sauce stir fry with the chicken till well combines
When the chicken is done
Add the bell pepper, onion, and jalapeno mix them well with the chicken for 1 minute
Add Holy Basil leaves mix well
Turn the heat off.
Serve hot with steam rice.