Chicken Stir-Fry with Lemongrass, Tamarind and Chilies
Makes 4 to 6 servings as part of multi-dish meal
- 1 lb. (454 g.) Chicken thigh meat (boneless/skinless), bite size strips, about 1/2 inch (1.3 cm.) thick
- 4 tsp. Fish sauce, (nıÎc mƒm) (divided use)
- 1/2 tsp. Coarsely ground black pepper
- 1 to 2 Thai bird chilies, minced
- 2 stalks Lemongrass, trimmed and finely minced (pg. 102)
- 3 cloves Garlic, minced
- 2 Tbsp. Vegetable oil
- 1 small Onion, sliced into 2-inch (5 cm.) lengths, about 1/4 inch (0.6 cm.) thick
- 1 Tbsp. Vietnamese caramel sauce or dark brown sugar
- 1 Tbsp. Tamarind pulp (pg. 109)
- 1/4 cup Chicken broth or stock
- 1/4 cup Roughly chopped cilantro (leaves and stems)
- Marinate chicken in 2 tsp. fish sauce, black pepper, chilies, lemongrass, and garlic for 15 minutes at room temperature.
- Heat a large sautœ pan (10 to 12 inch or 25 to 30 cm.) or wok over high heat; add oil and onions. Cook until translucent and begining to brown. Add chicken; stir occasionally until almost completely cooked, about, 5 minutes. Add fish sauce, caramel sauce, tamarind, and chicken broth. Simmer 15 seconds; taste and adjust sauce with fish sauce and caramel.
- Stir in cilantro, and remove from heat. Serve over steamed rice.
- 1/2 cup Sugar
- 1/2 cup Water (divided use)
- 1. Combine sugar and 1/4 cup of water in small saucepan until a smooth paste is formed.
- Heat over medium heat until mixture begins to bubble and sugar is melted.
- Continue to simmer without stirring until it turns very deep brown. It will be foaming and smoke will start to rise, color should be reddish-black.
- Stand back as you cautiously add water: it will boil vigorously and a lot of steam will rise. Be careful.
- Whisk to dissolve any seized sugar. Cool, transfer to a container to use as needed.