Chicken with Lemon Grass and Chili (Ga Xao Xa Ot)
Notes: Serve with hot cooked rice, stir-fried green beans, and a light, broth-based soup.
How to Make It
Step 1
1
Rinse chicken thighs and pat dry. Remove and discard any excess fat. Cut chicken into 1/4-inch-thick strips 2 to 3 inches long.
Step 2
2
Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough, outer green layers of stalks down to tender white portion of bulbs. Finely chop tender portions; you should have 5 to 7 tablespoons.
Step 3
3
In a bowl, mix chicken, lemon grass, 2 tablespoons fish sauce, sugar, and garlic.
Step 4
4
Set a 10- to 12-inch frying pan over high heat; when hot, add oil and shallots and stir until shallots begin to brown, about 1 minute. Add chicken mixture and stir until chicken is no longer pink in the center (cut to test), about 3 minutes.
Step 5
5
Stir in broth and sliced chili to taste; bring mixture to a boil. Taste, and add more fish sauce if desired. Spoon into a serving dish and sprinkle with cilantro.
Ingredients
1 pound boned, skinned chicken thighs
2 stalks fresh lemon grass (each 10 to 12 in. long)
About 2 tablespoons Asian fish sauce (nuoc mam or nam pla)
2 teaspoons sugar
2 cloves garlic, peeled and minced
1 tablespoon salad oil
1/2 cup sliced shallots
1/3 cup fat-skimmed chicken broth
3/4 to 2 teaspoons thinly sliced fresh hot red or green chili, such as Thai, serrano, jalapeño, or Fresno
Fresh cilantro leaves (optional)
Directions
Step 1
1
Rinse chicken thighs and pat dry. Remove and discard any excess fat. Cut chicken into 1/4-inch-thick strips 2 to 3 inches long.
Step 2
2
Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough, outer green layers of stalks down to tender white portion of bulbs. Finely chop tender portions; you should have 5 to 7 tablespoons.
Step 3
3
In a bowl, mix chicken, lemon grass, 2 tablespoons fish sauce, sugar, and garlic.
Step 4
4
Set a 10- to 12-inch frying pan over high heat; when hot, add oil and shallots and stir until shallots begin to brown, about 1 minute. Add chicken mixture and stir until chicken is no longer pink in the center (cut to test), about 3 minutes.
Step 5
5
Stir in broth and sliced chili to taste; bring mixture to a boil. Taste, and add more fish sauce if desired. Spoon into a serving dish and sprinkle with cilantro.
