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Saturday, March 1, 2014

简易越式香茅鸡 Simple Vietnamese Lemongrass Chicken


想不到农历新年炎热的天气会延续到现在, 有些地方还出现了要制水的情况, 真的很严重。 所以近来我真的减少了户外活动, 可以的话, 乖乖呆在室内好了。 虽然说天气那么炎热, 但是我还是很想吃一些比较辣带有刺激性的菜肴, 我在网上找了又找, 最后我选了这个有香茅香味的, 简单又耐饱。 



越式香茅鸡块
  • 鸡胸肉. 切块 600g
  • 鱼露 2Tbsp
  • 香蒜, 切碎 3个
  • 咖哩粉 1Tbsp
  • 盐 1/2tsp
  • 糖 2Tbsp
  • 香茅 2根, 取白色部份, 切碎
  • 葱头(大) 1个
  • 辣椒 3条, 去子, 切碎
  • 水 2Tbsp + 1tsp 粟粉
  1. 把鱼露, 香蒜, 咖哩粉, 糖, 盐和鸡块混合腌制大概半个小时。
  2. 热锅放入油, 把葱头, 香茅和辣椒炒香, 加入鸡肉, 炒至熟, 加入粟粉和水, 煮至酱汁浓稠即刻离火。
Vietnamese Lemongrass Chicken
Recipe adapted from Rasa Malaysia


  • 600g  boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
  • 2 tablespoons fish sauce
  • 3 garlic cloves, crushed
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 2 fresh lemongrass stalks, tender inner white bulbs only, minced
  • 1 large shallot, thinly sliced
  • 3 chilies, seeded and minced
  • 2 tablespoons water mix with 1tsp corn flour
  1. In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to marinate for about half an hour.
  2. Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and stir-fry until the chicken is cooked through. Add in the corn flour with water, cook until the sauce thicken.  

这个食谱跟之前尝试过的香茅鸡有些不同, 这个比较直接, 准备的时间比较短, 所以我觉得要准备一顿快速又简易午餐, 这个会是不错的选择。 这次我用的是辣椒干, 3条辣度刚刚好, 不会掩盖香茅的香味。 而且这个还有酱汁可以配饭, 吃得很开胃, 这餐我真的吃到很满意。

7 comments:

  1. 你其实可以出一本鸡肉食谱大全了~~:)

    ReplyDelete
    Replies
    1. 会不会看到怕啊? 我也不想, 因为近来的烤箱在冬眠状况, 没有做蛋糕或饼干。

      Delete
  2. Min,这道看起来好美味叻,看来肚子咕噜咕噜叫。。。哈哈!

    ReplyDelete
    Replies
    1. 谢谢! 我也意想不到那么简单的食谱也可以很美味的。

      Delete
  3. hi Min, 过来你家才看到你也弄了美味的香茅鸡, 有加加哩料的应该会很香,很开味!

    ReplyDelete
    Replies
    1. 哈哈, 我就是喜欢香茅的香味, 可以爬很多饭的!

      Delete
  4. Sometimes I feel those boneless chicken meat is getting too boring, I still prefer those with bone actually, then only it feels like real chicken meat. the gravy seems not that thick, and probably a bit spicy though. presentation wise still have room for improvement but the taste, hard to say.

    ReplyDelete

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