Tuesday, 16 August 2011

又香又辣的越式香茅鸡 (Vietnamese Spicy Chicken)

因为想吃辣,所以煮了这道菜.因为想尝试除了咖哩以外的辣食,所
以选了 Sonia 的这道越式香茅鸡.


香茅酱是在前一天准备好放在冰箱里,第二天下班回到家要烹煮这
菜就方便又省时了.我依照食谱里做香茅酱的份量,天真得以为自己
很会吃辣;最后连嘴唇也辣的有点红肿.说真的这道菜肴真的很好
吃,很下饭. 谢谢 Sonia 的这道食谱.

越式香茅鸡
(食谱取自Echo's KitchenSonia)

 香茅酱材料

5根 新鲜香茅(只取白色部分)
25只 辣椒干 (不嗜辣者可减少)
1 1/2 寸 生姜
8 瓣 大蒜
1/2 杯 油 (可减至1/3杯)

1. 把香茅外层去掉,切下白色尾端部分再洗净,切成片. 和其余的材料一起打成
糊状. (不必打得太细)

香茅鸡的材料:

2 大匙 香茅酱
1-1.5磅 鸡肉(鸡胸/鸡腿,切块后用一点胡椒粉和盐腌20分钟。)
1小匙 咖喱粉
1/2 只 洋葱,切碎 (我用一大粒)
1大匙 酱油/鱼露
1/2小匙 盐
1/2小匙 糖

1. 锅子烧热,把鸡肉倒入,以中火炒至鸡肉出油之后 (如果用的是
鸡胸肉或不带皮的鸡肉,可下 1 小匙油防黏锅)
2. 加入洋葱,翻炒洋葱约 1 分钟; 然后加入咖喱粉,炒匀. 加香茅酱,
拌炒均匀后加入半杯水,盐,酱油/鱼露,糖调味。
3. 继续翻炒至酱汁微收浓稠即可.

Spicy lemongrass paste
5 Fresh Lemongrass(use only the white part)
25 Dried Red Chili(Reduce for lesser heat)
1 1/2 inch of ginger root
8 Cloves of garlic
1/2 cup of cooking oil (can also use 1/3 cup for less oil version)

Method
1.Remove the outer part of lemongrass, clean and slice, ground it
together with all other ingredients mentioned into a paste.
2. It is OK if the paste is a little coarse

Spicy Lemongrass chicken

2 tbsp Spicy Lemongrass Paste
1-1.5 lb chicken pieces/chicken breast pieces(marinate with a
pinch of black pepper powder and some salt)
1 tsp Meat Curry powder
1/2 onion, chopped (i use 1 big onion)
1 tbsp Soy sauce/Fish Sauce
1/2 tsp Salt
1/2 tsp Sugar

Method
1. Heat up a cooking pan, cook the chicken pieces WITHOUT oil at
medium
heat until the grease started release. (If using skinless
chicken/breast,
you will need to add 1 tsp of oil or so to grease
the pan)

2. Stir in the chopped onion, and cook for another minute.
3. Now add in curry powder, stir well. Add in spicy lemongrass paste,
stir for another minute. Add about 1/2 cup of water, salt, soy
sauce/fish
sauce and sugar.
4. Bring it to boil and when the liquid reduced to the thickness of
your
liking.