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Thursday, September 25, 2014

越式香茅鸡 Vietnamese Lemongrass Chicken


今天分享的是一道非常家常的菜肴。 需要准备的材料也不必太复杂, 只要在家园随手取些新鲜的香茅, 就可以为整道菜肴提味了。 所以想不到要煮什么的时候, 这个应该是个不错的选择吧。 



越式香茅鸡
  • 鱼露 2Tbsp
  • 蒜头, 切碎 3瓣
  • 咖哩粉 1Tbsp
  • 糖 1 1/2 tsp
  • 盐 1/2tsp
  • 鸡肉块 600g
  • 香茅 2枝, 只去白色部份, 拍扁再切片
  • 大葱头 1个, 切片
  • 红辣椒 3条 去子, 切碎
  1. 把鱼露,咖哩粉, 蒜头碎, 盐和糖混合, 加入鸡肉, 混合好。 
  2. 热油锅, 加入香茅, 大葱头和辣椒, 翻炒至香。
  3. 加入鸡块, 炒至熟即可。
Vietnamese Lemongrass Chicken
Adapted from Rasa Malaysia
  • 2 tablespoons fish sauce
  • 3 garlic cloves, crushed
  • 1 tablespoon curry powder
  • 1 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
  • 2 fresh lemongrass stalks, tender inner white bulbs only, minced
  • 1 large shallot, thinly sliced
  • 3 chilies, seeded and minced
  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 coat.
  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. 
  3. Add the chicken and stir-fry until the chicken is cooked through. Transfer to a bowl and serve with steamed white rice.

原版的食谱有煮焦糖再一起炒鸡的, 但是焦糖我每次煮都不怎么成功。 所以这次就直接省略掉了, 但是还是不错吃。 尤其是时间需要在短时间准备午餐或晚餐的时候, 这个应该会很好用吧。 因为放入的调味料已经很足够了, 所以鸡肉不需要提早腌制, 很省时间噢 。 

2 comments:

  1. Can't remember where I have seen this dish. This must be very aromatic and yummy with rice. Thanks for sharing.

    ReplyDelete

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