Vietnamese lemongrass chicken

When I first saw this recipe at Rasa Malaysia, I knew I have to try it. Firstly, I have all the ingredients in hand and secondly, it was a simple recipe.

Ingredients:
2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons + 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons cooking oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion for garnishing

Method:
1) In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.

2) In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.

3) Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.


Result: It was tasty because of the fragrance from the lemongrass. The only thing was the caramel was not enough and hence, not caramelized enough for the sweet taste of this dish. Definitely will cook this dish again.