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Friday, January 29, 2010

In The Kitchen With Huy Chi Le - Lemongrass Chicken

Having recently dined at Indochine, renowned for celebrity sightings as much as its food, we were eager to try some a few dishes at home. Featured in the beautiful new book, Indochine, Stories Shaken and Stirred, the following classic recipe by the restaurant's chef/owner Huy Chi Le serves two.

#29 Lemongrass Chicken with Asian Basil
(Serves Two)

Marinade Ingredients:
1 lb chicken breast thinly sliced sideways against the fiber
2 tbsp Vietnamese fish sauce
1 tbsp sugar
1 tsp flour
2 tbsp vegetable oil
1 tbsp chili-garlic sauce (widely available in Asian markets)

Mix together and let sit for a couple of hours in the refrigerator.

Cooking Ingredients:
4 shallots finely sliced the long way
5 tbsp vegetable oil
1 tbsp finely chopped lemongrass (only the white part)
½ cup chicken broth
1 cup whole Asian basil leaves (stems out)
2 tbsp finely chopped peanuts

In a wok or flat pan, heat the oil to high heat. Throw in the sliced shallots and lemongrass and turn a few seconds until browned. Add marinated chicken and toss quickly and vigorously, separating it if it sticks together. Sautée for about three to four minutes (depending on the thickness of the chicken), adding a table spoon of chicken broth every minute. Add the whole Asian basil leaves and sauté for another thirty seconds. Transfer to a bowl and sprinkle the chopped peanuts on top. Garnish with a sprig of Asian basil.

First published in part in Next magazine.

Used by permission, photo by Jessica Craig-Martin, 1989 from Indochine, Stories Shaken and Stirred published 2009 by Rizzoli International New York;

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