Chef Time!

Chef Time!

Saturday, April 28, 2012

A Trip To Southeast Asia (At least In The Kitchen)


Ga Xao Xa Ot is probably one of the most common dishes eaten in a Vietnamese home. It is a quick and easy way to prepare chicken without sacrificing taste. Ga xao xa ot (spicy lemongrass chicken) combines what a friend calls the holy trinity of Asian spices…lemongrass, chiles, and garlic.  Marry these ingredients together and your kitchen will be infused with such an enticing aroma, your passer by neighbors might invite themselves over for dinner.  Chicken is the perfect vehicle for these fragrant spices and makes this common dish a staple on the Vietnamese table.  But make sure you use dark meat for this dish. Breast meat has a tendency to dry out–so be extra careful with your cooking time.

Ga Xao

Chicken in Lemon Grass and Chili
(Ga Xao Xa Ot)

3 lb. Chicken
1 large onion
Salt to taste
1 tsp. Ground chilies
1 tbsp. Sugar
1 c. Water
4 cloves garlic
3 tbsp. Vegetable oil
2 tbsp. Minced lemon grass
4 tbsp. Fish sauce
1 tbsp. Caramel sauce
Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into ½ inch strips. Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicken is tender. Stir occasionally and add more water if necessary. Makes 4 servings.
CARAMEL SAUCE: Mix ½ c. sugar with 4 tbsp. of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes color. Turn heat down to low and heat until brown. Add ½ cup water to mixture. Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator.

1 comment:

Tast of Travel said...

This is one of my favorites!!! Yummm