Hot Chili Chicken with Ginger and Lemon Grass (Ga Xao Xa Ot) Recipe

Hot Chili Chicken with Ginger and Lemon Grass (Ga Xao Xa Ot) Recipes

Ingredients :

3 chicken legs (thighs and drumsticks)

1 tbsp vegetable oil

1 piece fresh ginger, 2cm long, peeled and finely chopped

1 clove garlic, crushed

1 small red chili, seeded and finely chopped

1 piece lemon grass, 5cm or 2in long, shredded

150ml chicken stock

1 tbsp fish sauce - optional

2 tsp sugar

1/2 tsp salt

juice of 1/2 lemon

50g raw peanuts

2 spring onions (scallions), shredded

1 zest of mandarin orange or satsuma, shredded

2 tbsp chopped mint

rice or rice noodles, to serve

Method :

With the heel of the knife, chop through the narrow end of the drumsticks. Remove the jointed parts of the drumsticks and thigh bones, then remove the skin. Heat the oil in a large wok or frying pan. Add the chicken, ginger, garlic, chili and lemon grass and cook for 3-4 minutes. Add the chicken stock, fish sauce if using, sugar, salt and lemon juice. Cover and simmer for 30-35 minutes. To prepare the peanuts for the topping, the red skin must be removed. To do this, grill (broil) or roast the peanuts under a steady heat until evenly brown, for about 2-3 minutes. Turn the nuts out onto a clean cloth and rub briskly to loosen the skins. Serve the chicken scattered with roasted peanuts, shredded spring onions (scallions) and the zest of the mandarin orange or satsuma. Serve with rice or rice noodles.

This dish can also be prepared using duck legs. Be sure to remove the jointed parts of the drumsticks and thigh bones to make the meat easier to eat with chopsticks.

Serves 4 - 6

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