This is a common dish for weeknight supper, served with rice and a vegetable side or soup. For this version, I’ve used boneless chicken breast. The traditional version would be made with bite-sized portions of chicken with bone – cleaver to whole chicken approach. If you choose to go with whole chicken with skin on, you may omit the oil and increase the amount of fish sauce by a tablespoon. Chicken with bone is the best but a little messy and dangerous if you don’t know who to use a cleaver!
Tip: To save some chopping time, you can put the onion and roughly chopped lemongrass into a food process and give it a few pulses. Also, I rinse the food- processing bowl with the ½ cup water and then add it to the frying pan.
Lemongrass Chicken (Ga Kho)
- 3 stalks lemongrass stalks, roughly chopped
- 1/2 onion, roughly chopped
- 2 tbsp olive oil
- 2 boneless breast of chicken, sliced
- 1 tsp kosher salt
- ½ tsp crushed black pepper
- 1 tsp sugar
- 5 tbsp fish sauce
- 1 red chili pepper
- ½ cup water
- 1 sprig green onion, sliced
1. Pulse lemon grass with a food processor for 1 minute. Add to the food process the onion and pulse until onion is finely chopped. Set aside.
2. Heat oil in a frying pan on medium-high and add sliced chicken breasts. Season chicken with salt, pepper, sugar and fish sauce. Stir-fry chicken until no longer pink.
3. Stir the lemon grass mixture and sliced red chili pepper into the pan. Continue to stir-fry for another 3-5 minutes to release the lemon grass and onion flavor.
4. Add water to the pan, cover with lid. Lower the heat and let simmer for 15 minutes.
5. Serve by garnishing with green onions.