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Ingredientes
- 2 Tbsp. fish sauce (nuoc mam)
- 2 tsp sugar
- 2 Tbsp. vegetable oil
- 2 x lemongrass stalks outer leaves and
- Â Â tough green tops removed, root ends
- Â Â trimmed, and stalks finely grnd
- 2 lrg garlic cloves peeled and chopped
- 4 x boneless chicken thighs
- 1 x or possibly more bird's eye or possibly Thai chilies seeded and thinly
- Â Â sliced diagonally
- Â Â Scallion Oil (see recipe)
- Â Â Nuoc Cham (see recipe)
Direcciones
- Whisk the fish sauce and sugar till the sugar is completely dissolved. Stir in 1 Tbsp. oil, the lemongrass, and garlic, then add in the chicken and mix to coat the pcs proportionately. Allow to marinate, refrigerated, for 2 hrs.
- Heat the remaining oil in a wok or possibly nonstick pan over high heat. Cook the chicken with the chili till the chicken is cooked through and crisp at the edges, 5 to 7 min per side. Serve over rice, with Scallion Oil and Nuoc Cham on the side.
- Variation: Ga xao xa can also be made with chicken breast. Thinly slice 1 lb. breast meat against the grain. Then marinate it as in step 1, reducing the time to 30 min. In step 2, stir-fry till chicken is cooked through, about 5 min total.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 122 | 72% |
| Total Fat 13.68g | 17% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 0.28g | |
| Cholesterol 38mg | 13% |
| Sodium 730mg | 30% |
| Potassium 140mg | 4% |
| Total Carbs 3.2g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.84g | 2% |
| Protein 8.4g | 13% |
