This is a favorite among many Southeastern Asian for it many herbs and ingredients. What interesting about this dish is that the combination of the herbs aroma makes you just wants to chow down more than you desire potion. Although it not hard to make, but if you making the herbs from scratch and using your hands it can be tiring and time consuming. The easiest way is to buy the ready minced lemongrass and using an electric blender. It works and it time and life saving! Of course, everyone will have their version of this dish. Even the restaurants added their own flavor to it. Here my version. Enjoy making it and eating it!
Ingredients:
6 Stalks of lemon grass sliced to it thinnest possible. Or ½ cup of ready minced version.
1 Lb Chicken wings or drumstick clean and cutting into 2” sizes. It taste best when use part with bone in them.
4 Cloves of garlic
I Thumb size turmeric or ½ Tsp of powder version
1 Handful of kaffir lime leaves
4 or 5 Thai chilies pounded to open
3 to 4 Jalapeno sliced
1 Tbsp oyster sauce
1 Large onion cut into four
1 Handful of holy basil
1 Tbsp of vegetable oil
2 Tbsp of fish sauce
½ Tsp of dark soy sauce
A couple pinches of kosher salt or to taste
Methods:
1. Combine all the lemongrass, kaffir lime leaves and pulse for 4 times or until blend. Sometime adding a little water makes it easier to blend. When it minced and blend thoroughly add the garlic and turmeric and pulse 3 more time.
2. Heat a nonstick pan to hot and add the oil. When oil it hot add the herbs mixture and Thai chilies and stir until aroma.
3. Add the chicken pieces and stir in the fish sauce, salt, oyster sauce and dark soy. Stir occasionally so the chicken will not be burnt on one side.
4. When the chicken it fully cooked, usually a good 20 minutes or so add the jalapeno and onion and stir for another 5 minutes.
5. Turn off the heat and add the holy basil and give it a couple of tosses.
Serve hot with fresh steam rice.
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