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Vietnamese Lemongrass Chicken Lemongrass Chicken 2 Tbsp. fish sauce 3 garlic cloves, minced 1 Tbsp. curry powder 1/2 tsp. salt 2 T + 2 tsp sugar 1 lb. chicken (or firm tofu), diced 3 Tbsp. water cooking oil 2 lemongrass stalks 1 large shallot In a small bowl, mix fish sauce, cloves, curry, salt, and 2 Tbsp. sugar. Stir until well-combined. Add chicken and stir to coat. Set aside and let it marinate while you prepare the caramel sauce. In a small pan, mix the remaining sugar with 1 Tbsp. water over high heat, stirring constantly until the sugar dissolves. Cook without stirring for several more minutes until it boils and turns a dark amber color. Remove from heat and stir in another 2 Tbsp. water. Remove outer leaves of lemongrass stalks and mince the first 4-5 inches. Mix with minced shallot in hot oil and saute until fragrant. Add chicken (or tofu) to lemongrass mixture and stir in caramel sauce. Saute over medium-high heat until the sauce thickens. Serve over hot rice. (If you prefer the heat, add one or two small chopped chilis to the lemongrass and stir-fry.) | Related Articles | Previous Features | Site Map
Content copyright © 2009 by Teresa Coates. All rights reserved.
This content was written by Teresa Coates. If you wish to use this content in any manner, you need written permission. Contact Teresa Coates for details.
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