This Chinese Vietnamese Lemongrass Chicken is so delicious. This is the second time I have used lemongrass in a recipe, and I am smitten.
This recipe is from Grace Young's amazing book Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories.This book is full of beautiful stories about the Chinese diaspora and how the flavors of the stir fry have traveled across the globe and fuzed with other cultures.
|Clockwise from bottom left, minced lemongrass, minced chiles, sliced onions, peanut oil, chicken broth, fish sauce, garlic, and brown sugar, along with bite sized pieces of chicken thigh coated in corn starch, salt, and pepper.|
The only change I made was to use "super chiles" instead of the jalapeños called for in the recipe. I'm not sure why they are called super chiles, but we grew them, and we are going to use them. She declares.
They are pretty hot, and when I added them to the wok, I kind of gasped at the intense heat as the aromatics were cooking. Once they are cooked, they add a low heat and spiciness to this stir-fry that is just right.
The only new ingredient I needed to buy was fish sauce. I had always heard such negative things about the smell of fish sauce, and I'll admit, to this Western nose, the initial odor is unusual. Once cooked, oh man!!! So good!
Back in the 1980's, I worked with many refugee groups to find employment for the new arrivals from Vietnam. One of the issues we had to deal with was bridging the gap between various groups and prejudices about their food, especially in the lunch room. This recipe brought back memories of those days. Oh how far we have come.
If you'd like to join the amazing Wok Wednesdays stir-frying group, check out the Wok Wednesdays page for the schedule of recipes. You can also join our Facebook page. I'm not providing the recipe because I really want you to buy the book. Seriously! It's that good.