Worldwide foodaholics fall for two Asian crab dishes: Vietnamese Tamarind crab and Singaporean Chilli crab.
The chicken is soft, golden, rich in flavor, with the characteristic aroma of lemongrass, ginger, and sauce.
- 1 hen (1.4 – 1.5kg)
- 1 fresh turmeric (or turmeric powder)
- 2 lemongrass plants
- 2 medium ginger stalks
- 2 dried onions
- 1-2 chili peppers (optional)
- Seasoning: Fish sauce, salt, seasoning, pepper.
- Cooking oil
MakingMinced onion, lemongrass, sliced or smashed ginger.
Clean chicken, rub with salt and lemon, rinse, drain. Chop the chicken into bite-sized pieces. Marinate chicken with 2 teaspoons of turmeric powder, 1/2 amount of onion, lemongrass, minced ginger, chili with 2 tablespoons fish sauce, 1 teaspoon salt, 1 teaspoon seasoning, 1 teaspoon pepper, stir evenly, marinate for at least 30 minutes to infuse flavors.
Saute the remaining onions, garlic, and lemongrass and add the marinated chicken to stir-fry. Add the amount of water to cover the meat (if there is fresh coconut water, the better). Braise the chicken on medium low heat, season to taste. When the pot of braised chicken is almost empty, the water thickens, turn off the stove, scoop out and enjoy with hot rice.
Finished product requirements: Chicken meat is soft, golden, rich in flavor, with a characteristic aroma of lemongrass, ginger, and sauce. This dish is eaten with hot rice, very suitable for winter weather.