Vietnamese Chicken Lemongrass | Gà Kho Sả Ớt

Name: Vietnamese Chicken Lemongrass | Gà Kho Sả Ớt
Total time: 3600 s
Yield: 3-4 people
Cuisine: American
Ingredients: 1 whole free range chicken ~ 4 lbs (washed and chopped); 4 lemongrass (minced); 5 cloves garlic (minced); 1 shallot (minced); 2 red Thai chili (minced); 4 slices ginger (minced); 1 Tbs sugar; 2 Tbs fish sauce; 2 tsp chicken bouillon; 1 tsp oyster sauce; 1/2 tsp 5 spice powder; 1 tsp black pepper; 2 Tbs cooking oil; 1 tsp turmeric powder; 12 fl oz coconut water / coco Rico; 4 Thai chili

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

Chicken lemongrass is a staple Vietnamese home comfort food that I’m sure most of us couple probably eat everyday! I used free run chicken to keep it authentic and for me to savor the nostalgic flavor of the time mom makes it in Vietnam. Of course you can use any chicken to your liking. The lemongrass aroma as well as the deep savory flavor of this dish will make you eat more rice than you normally would! It’s addicting! We do have 2 version of this dish, one is braised (kho) and one is Stir-fry (xào). Only difference is the braised version is more saucy and the other is dry. This is the saucy version. If you want it to be more of a dry stir fry version, just add less liquid. I like the sauce version because I can use the sauce for dipping veggies!

Quoc Nguyen | Chef Q @chefqstr

Saved

Ingredients

1 hr

3-4 people

Marinade Chicken
1whole free range chicken ~ 4 lbs (washed and chopped)
4lemongrass (minced)
5 clovesgarlic (minced)
1shallot (minced)
2red Thai chili (minced)
4 slicesginger (minced)
1 Tbssugar
2 Tbsfish sauce
2 tspchicken bouillon
1 tspoyster sauce
1/2 tsp5 spice powder
1 tspblack pepper
2 Tbscooking oil
1 tspturmeric powder
Others
12 fl ozcoconut water / coco Rico
4Thai chili

Saved

Steps

1 hr

1

Wash your free run chicken with salt and white vinegar. Then rinse off with water. Chop to bite size pieces (bone in).
2

Use a blender to mince together all the “minced” ingredients to marinade chicken. We are using only 1/2 of the minced mixture in the marinade. Combine all and let chicken marinade for at least 1 hr or overnight in the fridge.
3

In a wok or pan. Add oil to stir fry. Add in long cut smashed lemongrass, and stir fry for 20 seconds before adding in the rest of the minced lemongrass mixture. Stir fry till fragrant and turns a slight gold hue. Might need to add more oil because the lemongrass mixture will absorb it.
4

Push lemon grass on one side of pan. Add oil, then drop in the marinaded chicken. Stir fry till most of chicken are seared evenly (10-15 mins).
5

Add coconut water/coco Rico. Adjust flavor with fish sauce, chicken bouillon to your desired taste. Add Thai chili.
6

Cover and simmer on low for 30 minutes. Uncover and let simmer on low for 10 minutes or till sauce reduced to half.
7

Enjoy!