Traditionally, lemon grass chicken is a like a stir-fry. My version is more like a stew because I love to have plenty of sauce to drizzle over a hot bowl of rice! To accommodate those who do not like bones and yet have the benefit of flavor from chicken on the bone, I’ve used ½ a chicken and 2 boneless chicken breasts. Of course you can use the whole chicken by taking the cleaver to the chicken. I’ve kept the ingredients simple – you can add onion, shallots and/or sugar if you want a little more complexity.
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 1cup water and then add it to the pan.
Lemongrass Chicken Stew (Ga Kho)
3 stalks lemongrass stalks, roughly chopped
3 cloves garlic
½ chicken, chopped into bite-sized pieces
2 boneless breast of chicken, sliced
1 tsp kosher salt
2 tbsp olive oil
½ tsp crushed black pepper
5 tbsp fish sauce
2-3 whole red chili peppers (optional)
1.5 cup water
1. Pulse lemon grass and garlic in a food processor for until finely chopped. Set aside.
2. Place the chopped ½ chicken pieces skin side down into a hot frying pan, medium high heat. Season the chicken lightly with salt and pepper. Fry until each side is golden brown. Set aside.
3. Add sliced chicken breasts to the frying pan, lightly season with salt and pepper. Stir-fry until no longer pink. Set aside with the first batch of chicken.
4. In a saucepan, heat the olive oil. Stir-fry the lemon grass mixture and red chili peppers until fragrant, about 2-3 minutes.
5. Placed the cooked chicken into the sauce pan and stir-fry for 5 minutes.
6. Add the fish sauce and water to the pan, cover with lid. Lower the heat and let simmer for 20-30 minutes, until the liquid is reduced and slightly thick.
7. Serve with Jasmine white rice.