Lemongrass Chile Chicken Cooked In Young Coconut Juice: Ga Xao Xa Ot

Name: Lemongrass Chile Chicken Cooked In Young Coconut Juice: Ga Xao Xa Ot
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 1/2 tablespoons sugar; 3 tablespoons fish sauce; 2 lemongrass stalks (white part only), finely diced; 2 long red chiles, finely diced; 4 cloves garlic, finely diced; 1 tablespoon chopped shallots; 1 pound chicken thigh fillets, cut into bite-size pieces; 3 tablespoons vegetable oil; 1/2 onion, cut into wedges; 1 cup young coconut juice; 2 spring onions, sliced in 3-inch pieces; 3 coriander (cilantro) sprigs for garnish; Steamed jasmine rice, for serving

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Level: Easy
Total: 1 hr 25 min

Prep: 15 min
Inactive: 1 hr
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 1 hr 25 min

Prep: 15 min
Inactive: 1 hr
Cook: 10 min

Yield: 4 servings

Ingredients

1 1/2 tablespoons sugar

3 tablespoons fish sauce

2 lemongrass stalks (white part only), finely diced

2 long red chiles, finely diced

4 cloves garlic, finely diced

1 tablespoon chopped shallots

1 pound chicken thigh fillets, cut into bite-size pieces

3 tablespoons vegetable oil

1/2 onion, cut into wedges

1 cup young coconut juice

2 spring onions, sliced in 3-inch pieces

3 coriander (cilantro) sprigs for garnish

Steamed jasmine rice, for serving

Directions

In a large mixing bowl combine the sugar and fish sauce, and mix until the sugar has dissolved. Add half of the lemongrass, half of the chile, half of the garlic and the chicken pieces. Coat the chicken, then let it marinate, covered, in the refrigerator for 1 hour or overnight for a better result.
Heat a large saucepan or wok over medium heat, add the oil and remaining lemongrass and cook for 1 minute. Then add the garlic, shallots, chile, and fry until fragrant and slightly brown.
Turn the heat to high, then add the chicken searing all sides until browned, about 2 minutes on each side.
Add the onions and coconut juice, and cover with a lid. Cook the mixture over medium heat for 5 minutes, or until the sauce has reduced by half. Remove the lid, add the scallions and cook 1 minute more.
Transfer the mixture to a bowl, garnish with coriander (cilantro) and eat with jasmine rice.