Burmese Lemongrass Chicken
2 serving
Ingredients
- 2 Tbsp. Vegetable Oil
- 3 Shallots, finely chopped
- 2 clove Garlic, crushed
- 2 Tomatoes, finely chopped, divided
- 1/2 in. Ginger, finely chopped
- 3 stalk Lemongrass, ~4" long each, crushed
- 1 1/2 tsp. Chile Powder
- 1 1/2 tsp. Fish Sauce
- 1/2 tsp. Ground Turmeric
- 1 1/2 tsp. Jaggery
- 250 g Chicken Thigh
- 1 1/2 c. Water
Instructions
Instructions
1.
Heat oil in a wok. Fry shallots and garlic until translucent.
2.
Add half the tomatoes, cooking over medium heat until soft. Add the remaining tomatoes and cook until soft as well.
3.
Add ginger and lemongrass. Stir fry until the sauce becomes a deep red.
4.
Stir in chile powder, fish sauce, turmeric, and sugar.
5.
Mix in chicken and water. Increase heat and boil until just cooked through.
6.
Reduce heat to a simmer, cover, and continue cooking.
7.
Remove heat and continue simmering to reduce sauce.
8.
Remove lemongrass and serve.
Comments
I neglected to mention in my previous Make that I added about 3/4 tsp. salt (I don't recall exactly how much) to the dish when adding the chicken and water.
Made this with two chicken thigh and leg quarters, and added 1 Tbsp. of tomato paste to the sauce because the tomatoes I had were rather pale. This is delicious, and I will be making it again as soon as possible.
Made a double batch about a week ago. Again, absolutely delicious. The 3/4 tsp per batch of salt was nearly right, but I did end up adding some more.