{"id":27341,"title":"Easy vietnamese Lemongrass Chicken","modified":"2025-02-06T11:41:06+01:00","plain":"Lately, I've been craving Vietnamese food, especially since finding good Vietnamese here in Brussels is very difficult. I'm guilty of having a huge addiction to lemongrass chicken.   \n\n\n\nIf you don't like chicken, this sauce\/recipe could just as easily be used to make lemongrass beef, pork, shrimp, fish, roasted vegetables and more.\n\n\n\nBasically, this recipe will make you want to do everything with lemongrass!  \n\n\n\nMy simplified caramel pork can be served at the same table as the lemongrass chicken.\n\n\n\nFresh lemongrass, with its characteristic delicate, tangy, lemony, minty and slightly ginger flavor, is the star ingredient here and somehow transforms a simple garlic and coconut milk sauce into a fabulously fresh and light one.  \n\n\n\nOnce paired with juicy chicken - I guarantee you, this slightly sweet and lemony combo is just irresistible.\n\n\n\nTips for lemongrass chicken  \n\n\n\nSauce is the same concept for all sauces. Chinese white sauce, sweet and sour sauce, sweet and sour sauce, General Tao's chicken sauce, honey-garlic chicken sauce... all have one ingredient in common: cornstarch, which is the secret of beautiful, gooey Asian sauces. Here, it's in the marinade, but the principle is the same.  \n\n\n\nThe only drawback to a gooey sauce like Lemongrass Chicken is that the consistency doesn't last.  \n\n\n\nI'm sure you've ordered Chinese food and found pieces of meat without a very watery (in a bad way) sauce the next day. That's because cornflour can only retain its beautiful texture for about an hour at the most. \n\n\n\nExpress Cantonese rice goes perfectly with lemongrass chicken\n\n\n\nWhat I usually do when something like this happens is throw the leftovers into a saucepan and stir in a little extra cornflour (once the ingredients are hot) to bring the texture back.\n\n\n\nMost of the time it works, but there have been dishes I couldn't save this way. 80% success, 20% failure I'd say. \n\n\n\nA very similar recipe that I love is chicken in hoisin sauce, which is a little lighter and looks great in presentation! Especially as a starter, where you can arrange it in little lettuce leaves. Guests will really feel like they're in a restaurant!  \n\n\n\nHow to prepare lemongrass properly?\n\n\n\nI go into more detail in my article dedicated to lemongrass, but grossomodo:  \n\n\n\nCut 1 cm off the bottom of the lemongrass stem and remove the top with the thin leaves. Remove 1-2 outer layers, more if the stem is not fresh. Clean off any visible dirt with water. For use in stir-fries, slice the stalk into thin slices, almost like paper, to avoid a tough, fibrous texture.   \n\n\n\n\n\n\tEasy Vietnamese lemongrass chicken\n\t\t\n\t\tThe best recipe for lemongrass chicken. No need to go to Vietnam to enjoy the flavor of a quick and easy recipe. \t\n\t\n\t\tWok\t\n\t\n\t\t4 lemongrass sticks, thinly sliced3 boneless chicken thighs4 tablespoons of fish sauce  3 tablespoons of brown sugar1 shallot, sliced1 minced garlic clove6 tablespoons of coconut milk1 tablespoon of cornstarch\t\n\t\n\t\tMarinate the chicken for 10 minutes in the fish sauce, lemongrass, cornflour and brown sugar.Heat oil in a saucepan or wok over medium-high heat.Once hot, add the garlic and shallot and saut\u00e9 for 3 minutes, stirring frequently.Add the chicken and do not stir for 3 min. Then stir and wait 3 min. Repeat until browned.  Add coconut milk. Reduce well. The dish is finished when the sauce takes on a thick orange hue.  \t\n\t\n\t\tTo prepare lemongrass\nCut 1 cm off the bottom of the lemongrass stem and remove the top with the thin leaves. Remove 1-2 outer layers, more if the stem is not fresh. Clean off any visible dirt with water. For use in stir-fries, slice the stalk into thin slices, almost like paper, to avoid a tough, fibrous texture.   \n\t\n\t\n\t\tMain courseVietnameselemongrass, Lemongrass chickenPoulet, Sans sucre, Sauce poisson","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27341","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27341"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27341\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20338"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}