12 April 2011

Vietnamese Spicy Lemongrass Chicken 越式香茅鸡

I can't take really spicy food, but love the food with lot of herbs, if the food with the herbs I love then I'll brave myself to try it even it is spicy, haha, really complicated, ya! First saw this dish at Sonia, Nasi Lemak Lover site and then Ann, Anncoo Journal, I love lemongrass because of the good memories of the dishes made by my mother. Yes, this recipe is a sure keeper! I made a version with some gravy, it is delicious to go with white rice!

For your information, after taken the food, my husband and I felt our tongue went a bit numb, could it due to the lemongrass and turmeric used? 

Recipe adpated from Sonia and Ann
Spicy Lemongrass Paste
5 Fresh Lemongrass (use only the white part)
25 Dried red chilli (I used 3 red chilli for less spicy, yet to me it is still spicy!)
1 1/2 inch Ginger
8 Cloves of garlic
1/2 cup cooking oil (i used less oil)

1. Remove the outer part of lemongrass, clean and slice lemongrass, ground it coarsely together with all other ingredients into paste (I didn't ground it but chopped until very fine, why? too lazy...hahaha). Set aside for later use.

Spicy Lemongrass Chicken

2 tbsp Spicy Lemongrass Paste
1/2 Chicken, marinate with some pepper and salt
1 tsp Meat curry powder (used turmeric powder because my kitchen run out curry powder)
1 large Onion, chopped
1 tbsp Light soy sauce/Fish sauce
1/2 tsp Salt
1/2 tsp Sugar/Palm sugar

1. Heat up a cooking pan, and turn the heat to medium and cook the chicken pieces without oil, cover it if needed, until the grease started to release. (If using skinless chicken/breast, you will need to add 1 tsp of oil or so to grease the pan).
2. When the grease released is visible, stir in the chopped onion and cook for another minute, now add 1 tsp of curry powder  turmeric powder, stir well and add 2 tbsp of Spicy Lemongrass Paste, stir for another minute, add about 1/2 cup water, salt, light soy sauce/fish paste and sugar. I added more water because I want to have some gravy in the dish.
3. Bring sauce to boil and when the liquid reduced to the thickness of your liking, its done.


  1. 哎喲,这个一定好吃到不得了,我也爱香茅:P

  2. 那天吃了ann家的,今天来你家吃了。。。。。看了香矛胃口真的大开哦。。。。

  3. yummy yummy, yours look slightly difference huh, hehehe..

  4. I have bookmarked this recipe for quite some time but haven't had the time to try this. Yours looks very yummy! It goes well with a full bowl of rice :)

  5. >>鲸鱼,这道真的很好吃又很香,我家老板要我再弄来吃呢 :)

    >>Joelyn, 是呀,这碟菜被杀光光,胃口真的大开哟。

    >>Sonia, haha... a lot of difference, the chopped ingredients made it looks messy, right?

    >>Min, try it out, you will be satisfied with the end result!

  6. Wow you are really fast! I just saw this on Ann's blog today and now on your blog! Definitely need to try it out soon cos it looks more and more delicious!

  7. I am totally opposite from you. I will add extra chili to what the recipe call for. I like it hot and spicy :) I too bookmarked this recipe but yet to try it out. Now seeing your delicious looking dish I am keen to try it out sooner.

  8. agree with janine. you're really fast! also looks just as mouthwatering!! numb?? maybe still hot for you!!

  9. Looks yummy! Anything spicy, will be great with me! Your tongue feels numb, could be too spicy for you since you do not take spicy food often!

  10. >>Janine, hahaha...Ann's photos made me drooling, have to taste it straight away...kekeke! Try it out!

    >>Gert, this dish is a must try for spicy food lover! The fragrance of lemongrass is lovely!

    >>Lena, hahaha, in fact I cooked it the night when Ann's posted hers in the afternoon...couldn't resist the food temptation :)

    >>kitchen falvours, yes, you are spicy food lover, this is a must try for you, dear! Luckily, the numbness just last for 15-20 mins after we took it :D

  11. Tze, your version of this dish looks good too! Did you used up all the paste? I use the paste to cook with prawns too! Maybe another round, will cook with sotong ;DD

  12. Ann, my paste was lesser only 3 red chili, I alr. used up all for this cooking. Hey, good idea to go with sotong too :D post it when you cook it ya! :D


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