Lemongrass is used a lot in Thai and Vietnamese food, which I like, so I planted some when I found it at the nursery. It’s happy as a perennial in my mild California climate. Now that I’ve finally read how I should have grown it, I’ll probably dig it up, divide the roots and replant in better soil. This is producing little scrawny stalks now, in the least-improved part of my backyard.
You might have to go to an East Asian market to find lemongrass stalks, but my supermarket has lemongrass pureed in a tube in the produce section (several other herbs too).
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There are a couple of good basics in the recipe below.
1 — boneless chicken thighs are wonderful for stirfry, not as dry as breast meat. Of course I also know people who strongly prefer white meat, so cook to suit your consumers.
2 — cooking the meat by itself first, seasoned, possibly in portions, is the best way to get it nicely browned.
Spicy Lemongrass Chicken
from Charles Phan. Serves 6.
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1 1/2 pounds skinless, boneless chicken thighs, fat trimmed, meat cut into 3/4-inch pieces
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1/4 cup plus 2 tablespoons canola oil
- Kosher salt and freshly ground pepper
- 2 plump stalks of lemongrass, tender white inner bulb only, minced
- 1 medium red onion, quartered lengthwise and thinly sliced crosswise
- 2 teaspoons minced garlic
- 1/4 cup Chinese cooking wine, sake or water [or dry sherry]
- 1/2 cup Vietnamese Stir-fry Sauce
- 1 tablespoon plus 1 teaspoon oyster sauce
- 1 teaspoon Asian chili paste (sambal oelek)
- 4 large scallions, cut into 1/2-inch lengths
- 5 small dried red chiles
- 1 large jalapeño, seeded and thinly sliced
In a medium bowl, toss the chicken pieces with 2 tablespoons of the canola oil, 1 1/2 teaspoons of kosher salt and 3/4 teaspoon of pepper.
In a large skillet or a wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear. Add half of the chicken and stir-fry over high heat until browned in spots, about 3 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken.
Heat the remaining 2 tablespoons of oil in the skillet. Add the lemongrass, onion and garlic and cook over high heat, stirring, until fragrant, 2 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the Vietnamese Stir-fry Sauce, oyster sauce, chili paste, scallions, dried chiles and jalapeño; bring to a boil. Add the chicken to the sauce and simmer until heated through, then serve with rice.
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I haven’t tried this yet, but a WFD commenter recommended this classic Thai recipe: Chicken Soup with Coconut Milk and Lemongrass
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What’s for dinner at your place? Could you please write about it for a future WFD? Message ninkasi23 if you can.