Chicken can never fall out of the menu. It can be eaten as appetisers or main course, however, chicken can never be relished as a side dish due to its amazing nature and taste. The number of recipes with chicken comes in abundance. This Vietnamese-Style Lemongrass Chicken is a delicious meal made with fresh lime juice, lemongrass and chicken. And just like a cherry on top, crispy rice salad enhances it further. The dish is packed with coolness and warmness – a perfect bowl of fall flavours. Mingled well with all the ingredients, only three words for this meal – hearty, delicious, and comforting.
Lemon indeed enhances the taste of any recipe. Adding lemon juice or zest to a dish changes the entire portrait. That’s why lemon always makes a place for itself. So, when you have lemons, put them in everything. Here you go with a spellbinding recipe.
Lemongrass Chicken
Cymbopogon citratus is the scientific name of lemongrass, which is widely used as an herb in tropical countries, especially in Southeast Asia. The name lemongrass is derived from the typical lemon-like odour of the essential oil present in the shoot.
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It stimulates the uterus and menstrual flow and has antioxidant properties among the other health benefits.
Ingredients:
• 2 tbsps vegetable oil
• 2 tbsps fish sauce
• 2 tbsps freshly squeezed lime juice
• 2 tbsps finely chopped lemongrass
• 2 tbsps chopped cilantro
• 3 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tsps salt
• ½ tsp freshly ground black pepper
• 3 pounds boneless, skinless chicken thighs
Method:
1. For marination, take a large bowl, combine oil, fish sauce, lime juice, lemongrass, cilantro, garlic, sugar, salt, and pepper. Stir to combine.
2. Add the chicken and toss thoroughly to coat.
3. Cover and refrigerate at least 1 hour up to overnight.
4. Now, heat a grill to 400 degrees.
5. Chop chicken into small pieces and place on soaked bamboo skewers, approximately3 to 4 pieces per skewer.
6. Grill each side until cooked and the chicken reaches an internal temperature of 165 degrees.
7. Serve warm with crispy rice salad.
Crispy Rice Salad
The Aka Nam Khao Tod crispy rice salad is a very popular Lao appetiser salad originating in Deua, a small village in Laos. Here’s how you can make it.
Ingredients:
• 2½ cups jasmine rice, cooked, chilled on a baking sheet
• 2 tablespoons red curry paste
• 1 tsps salt
• ½ cup rice flour
• 4 cups vegetable oil, for frying
• 1 tbsp chilli jam
• 1 tsp salt
• 1 tbsp sugar
• 6 tbsps fish sauce
• 1 tbsp chilli flakes
• ½ red onion, thinly sliced
• ½ cup julienned green onion
• ¼ cup julienned ginger
• 1½ cups lime juice
• ½ cup chopped cilantro
• ½ cup chopped peanuts
Method:
1. In a large bowl, combine chilled rice, red curry paste and salt.
2. Toss with rice flour until rice is dried out, and set in the fridge for 30 minutes.
3. Heat oil in a large pot to 350 degrees.
4. Add prepared rice a cup at a time to fry oil for 30 seconds, or until rice is golden. Remove from oil and let dry on paper towels.
5. Repeat until all rice is fried.
6. In a large bowl, combine chilli jam, salt, sugar, fish sauce, chilli flakes, onion, green onion, ginger, and lime juice.
7. Add crispy rice and toss until well dressed.
8. Finish with cilantro and peanuts and set aside.
9. Serve with Lemongrass Chicken.
