Stir Fry Chicken with Lemongrass and Turmeric
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.
Ingredients:
14 oz chicken breast
2 stalks lemongrass, very finely chopped
2 tsp powdered turmeric
2 tsp fish sauce
1 Tbsp peanuts
1 medium sized white onion, sliced
2 cloves garlic
½ tsp sugar
2 Tbsp oil
1 Tbsp stalks spring onion, chopped
chiles
coriander for garnish
Instructions:
It is important to use only the white part of the lemongrass, chopped as finely as possible. Then in a mortar pound lemongrass, garlic, half of the peanuts and some chiles, into a rough paste. This will also allow to soften the lemongrass. Cut chicken into medium sized pieces and marinate them with half of the paste, adding 1 tsp fish sauce. Let stand 1 hour in the fridge, covered.
In a wok heat the cooking oil and fry the onion until slightly translucent. Add the other half of the marinade, stir until fragrant and immediately add the chicken. Stir, add sugar and the other teaspoon of fish sauce. Fry until the chicken is cooked, add ½ cup of water and simmer til the sauce is reduced and thick.
Sprinkle in the chopped spring onion and the remaining peanuts. Toss to mix. Serve topped with coriander. Enjoy!
From prairiesonpetals.blogspot.dk