Tag Archives: Chicken Recipe

香茅雞扒 Vietnamese Lemongrass Chicken

香茅雞扒 Vietnamese Lemongrass Chicken (Ga Xao Sa)

It is often said that smell can have a significant impact on how food actually tastes.  Lemongrass chicken, a popular Vietnamese dish, fully illustrates this concept. The fragrance of the lemongrass is similar to that of fresh lemon, hence the name. Lemongrass itself can be eaten directly, but the flavor is very light and so it is more commonly used in combination with other ingredients.  In this recipe, we are mainly taking advantage the fragrance of lemongrass by using it as a marinate for chicken.  The lemongrass fragrance in the kitchen was just as delightful as eating the chicken!


1 stalk fresh lemongrass (commonly found in Asian grocery markets)
2 tablespoons fish sauce
2 teaspoons sugar
4 cloves garlic, minced
1 small piece of ginger
2 hot peppers (adjust according to hotness desired)
Zest of 1 lemon
3 tablespoons water
2 teaspoons corn starch

4 chicken fillets and 2 chicken legs


1. Combine first 8 ingredients in food processor and blend to a paste. If you do not have a food processor, finely chop all ingredients and mix together

2. Apply paste to chicken pieces. Add corn starch and mix thoroughly

3. Marinate chicken in refrigerator for at least 2 hours, preferably overnight

4. Take chicken out, and remove as much marinade as possible. The marinade will easily burn if cooked with the chicken!

5. In a heavy skillet, sear chicken pieces under high heat for about 2 minutes on each side. Reduce to medium heat, until chicken is cooked through.



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親子丼 Oyakodon and Dashi

Another quick and easy dinner on weeknight – soft egg yolk and egg white mixed with juicy chicken thighs in sweet soy sauce and flavored dashi!!
Ingredients: (1 person)

  • 1 cup steamed rice
  • 1/2 lb chicken thighs, cut into bite-size piece
  • 1 shallot
  • 1 onion, thinly sliced
  • 1/3 cups dashi soup stock*
  • 2 Tbsp japanese soy sauce
  • 2 Tbsp mirin
  • 1 Tbsp sugar
  • 1 egg, lightly beaten
  • Scallion for garnish
  1. Marinated chicken thighs with 1 tbsp soy sauce and 1 tbsp sugar.  Set aside.
  2. In a saucepan, stir in shallots and chicken thighs and cook for a few minutes.
  3. Add onion and cook for a few minutes.
  4. Add dashi, 1 tbsp soy sauce, 2 tbsp mirin.
  5. Bring to a boil and cook for a couple more minute or until the chicken is cooked through.
  6. Crack an egg on top, cook for 1 min then turn off the stove.
  7. Put steam rice in a bowl, and place chicken and egg with sauce on top.
Note: Dashi Soup Stock is available at most Asian supermarket.  They comes in carton, or in powder.  You can also make your own using kelp and bonito flakes.

*Dashi Soup Stock Directions:

Soak 3 inch of kelp in a saucepan with 3 cups of cold water for 30 min.  Set the saucepan over medium heat. Just before the water comes to a boil (you will see bubbles and it takes about 10 min), remove kelp.  Bring to a boil and add 1/2 cup of bonito flakes. Simmers for a few min. Pour the soup through fine strainer, discard bonito shavings.

Note: You will only need about half of the soup here for the 1 person portion Oyakodon above.


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