Vietnamese Chicken

 Vietnamese Chicken

I had tasted different versions of Vietnamese chicken before. But the one that I liked was while living in Subang Jaya was the one in the Vietnamese Restaurant called – what else,  Vietnamese Kitchen.

Here is my version.

Serves:         4-6 with rice and vegetables

Prep time:    15 minutes

Cooking time:   10 minutes

Ingredients

500 g Chicken thigh or breast – diced 1 cm cube
1 Lemon grass – diced finely
1 Red chilli – finely diced
3 Cloves garlic finely sliced across
5 cm Ginger – sliced thinly 1cm by 1cm
1 Onion about 150g cut into 1cm by 1cm
1 Carrot about 150g cut into 1cm by 1cm slices
3 Spring Onions, stem part only, cut into 1cm slices,

1 tbsp Dark soy sauce
1 tbsp Light soy sauce
1 tbsp Fish sauce
1 tsp Sesame oil
½ – 1 tsp Sugar, or to taste
1 tbsp Oyster sauce
Salt & black pepper to taste
1-2 tsp Cornflour – mixed with some water for thickening

Method

1. Season the chicken with black pepper.
2. Heat 2 tsp oil and brown the chicken. Dish out and set aside.
3. Add in 1tsp of oil to the pan and fry the chilli, garlic, and ginger. Fry until fragrant.
4. Add the chicken and all the ingredients except the spring onion and lemon grass
5. Stir fry until fragrant and a bit dry. Add in the lemon grass and toss for 2 minutes.
6. Add a splash of water if it  is too dry
7. Add the spring onion, and stir through. Add a few good shakes of black pepper.
8. Adjust the taste.
9. Thicken with 1 or 2 tsp of the corn starch mixture.
10. Dish out and serve with rice
11. Enjoy!