Servings: 4
Ingredients for the chicken:
2 tablespoons fish sauce
3 cloves garlic (crushed)
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons sugar (plus 1 1/2 teaspoons)
1 1/2 pounds boneless skinless chicken breast/thigh (cut into 1 1/2-inch pieces)
3 tablespoons water
3 tablespoons cooking oil
2 stalks fresh lemongrass (tender inner white bulbs only, minced)
1 large shallot (thinly sliced)
3 chilies (seeded and minced)
1 scallion for garnishing
Ingredients for the rice:
Instructions:
Making the Chicken:
In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant.
Add the chicken and caramel and stir-fry until the chicken is cooked through, and the sauce is slightly thickened.
Making the turmeric rice:
Place a pan over medium heat and add some olive oil. Add rice and sauté for about 30 seconds then add turmeric powder. Stir and sauté until rice is evenly coated with turmeric powder.
Transfer rice to your rice cooker pot. Add enough chicken stock you just made as indicated by the rice cooker. Choose the regular program you usually use to cook the rice.
Fluff the rice with a spatula then add rice to serving plates. Top rice with the lemongrass chicken. Enjoy!
Source:Vietnamese Lemongrass Chicken - Rasa Malaysia; Vietnamese Chicken Rice (Com Ga Hoi An) - Delightful Plate