Lemongrass and fish sauce are essential in Southeast Asian cooking. The marinade is used with fish, seafood, chicken, or as a great sauce for rice and noodles.
một 1. Whisk together the marinade ingredients.
hai 2. Add the chicken, turn to coast evenly.
số ba 3. Marinate for 30 minutes in the refrigerator.
bốn 4. Heat a skillet with 1 Tbs. (15 ml) oil.
số năm 5. Remove the chicken and let excess marinade drip off.
sáu 6. Cook until it is browned (temperature 165F/74C) and not pink in the middle.
bảy 7. Let it rest and then slice.
tám 8. Serve with one of the Asian salads.
Gà sả (Vietnames)
Serves 2-4 people
2 pounds (910 g) boneless, skinless, organic chicken thighs, pounded into even thickness
Marinade (gia vị):
4 scallions, sliced thin
2 stalks of lemongrass
2 Tbs. (30 g) each: organic brown sugar and minced ginger or 2 tsp. (10 g) powder ginger
3 Tbs. (45 ml) organic lime juice
2 Tbs. (30 ml) each: fish sauce, soy sauce (or gluten-free liquid aminos), and olive oil
1 Tbs. (15 g) Thai red curry paste
1 cup (240 ml) coconut milk
3 minced organic garlic cloves
1 cup (130 g) chopped cilantro or parsley
hai 2. Add the chicken, turn to coast evenly.
số ba 3. Marinate for 30 minutes in the refrigerator.
bốn 4. Heat a skillet with 1 Tbs. (15 ml) oil.
số năm 5. Remove the chicken and let excess marinade drip off.
sáu 6. Cook until it is browned (temperature 165F/74C) and not pink in the middle.
bảy 7. Let it rest and then slice.
tám 8. Serve with one of the Asian salads.
chúc ngon miệng
bon appétit
-modified "The Herb Quarterly"
