Lemongrass Chicken (Gai Sai Takrai)

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1 cup chicken, cut into bite sized pieces
2 Tbsp. of lime juice
2 Tbsp. of fish sauce
2 Tbsp. of chicken stock
1-2 tsp. of freshly ground dried red Thai chiles
1 Tbsp. of thinly sliced Thai chile peppers
1 tsp. of sugar
4-5 kaffir lime leaves, shredded
1 Tbsp. of sliced shallot (purple or red onion)
1 Tbsp. thinly sliced garlic.
2 Tbsp. sliced fresh lemongrass
2 Tbsp. diced spanish onion
1 Tbsp. of spring onion (scallion/green onion), thinly sliced

Instructions:

Mix the lime juice and fish sauce together, then marinade the chicken in it for about an hour.

Pound the lemongrass with a mallet or meat tenderizer, then slice it very thin.

Heat a little oil in a wok or skillet to medium high heat. Add the shallots, onions, garlic, ground dried red Thai chiles and lemongrass and stir fry until aromatic.

Add the chicken and marinade and stir fry until it starts to change color. Add the remaining ingredients and stir fry until the mixture is heated through and the chicken is fully cooked.

Serve with steamed Thai jasmine rice.

This dish can also be made with shrimp.

Recipe from ImportFood.com online.