Braised Lemongrass-Chili Chicken

Gà Kho Xả Ởt, which translates to Braised Lemongrass-Chili Chicken, is a juicy chicken recipe that will instantly transport you to Vietnam through the smells and tastes of lemongrass, chilies, and garlic. 

In Vietnam, lemongrass is believed to have therapeutic qualities and aid in digestion. Used for its beautiful fragrance in many marinades and broths, lemongrass is an important ingredient in Vietnamese cuisine. 

When choosing lemongrass, buy stalks that are rigid, tight, and 1/2 - 3/4 inches at its widest point. Avoid old ones that are dry or bend easily. Once purchased, they will keep in the vegetable crisper for 1-2 weeks or frozen for 3 months. 

To mince lemongrass, chop off the 1/2 inch of tough bottom and the green, woody top section (which can be boiled in water with honey to produce a lemongrass tea). Peel away the dry outer layers until you reach a smooth and tight stalk. Cut the stalk into 3 inch sections, and cut those sections in half lengthwise to produce a stable surface for mincing. Alternatively, a food processor can be used for mincing. 

Kitchen Tips: 

•Thai bird's eye chili can be substituted with chile de árbol.

•If in doubt about which fish sauce to buy, the label should say "nước mắm" and the only ingredients should be anchovies (cá cơm) and salt. Fish sauce has gradations of quality and flavor, similar to olive oil, and the best ones are known to come from the island of Phú Quốc.

•Coconut water can be substituted with water.

Need another reason to buy lemongrass? Try our Chicken Satay! 

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