Vietnamese Lemongrass Chicken ~ 越南柠檬鸡

This is a quickie dish that only involves two steps ~  pan-fry the seasoned chicken and add in the sauce.  I used chicken thigh because it is more juicy and tender than chicken breast meat.  Lemongrass has a pleasant and refreshing, slightly citrusy smell which can infuse well into the chicken while the fish sauce, although a bit stinky, enhances the flavour.  This can be served with rice or noodles with a salad or blanched veggie on the side.

Vietnamese Lemongrass Chicken  ~   越南柠檬鸡
Ingredients

• 3 deboned drumsticks, about 300 gm, cut into bite size
• 1 lemon grass, white part, finely chopped
• 2 cloves garlic, finely chopped
• 2 birdseye chillies, finely chopped
• 1 onion, sliced
• 1 tsp lime juice
• 1 Tbsp fish oil
• 1 Tbsp sugar

No-Frills Recipes