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Apr 23, 2018







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Lemongrass chicken

Adapted from Food & Wine
 
2 tablespoons Asian fish sauce
3 garlic cloves, minced
1 tablespoon curry powder*
½ tablespoon salt
2 tablespoons & 1½ tablespoons sugar
1½ pounds boneless chicken breast, cut into thin chunks
3 tablespoons water
3 tablespoons sesame oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
1 habanero pepper, seeded and minced*
Steamed rice, to serve over
*to make this milder, use mild curry and a Serrano pepper. My recipe is hot!
 
Combine fish sauce, garlic, curry, salt and 1½ teaspoons of the sugar in a medium bowl. Add chicken and coat. 
Heat the remaining sugar and 1½ tablespoons of the water over high heat in a small skillet. Stir repeatedly until sugar is dissolved. Then, cook without stirring until a caramel forms, a couple minutes. Transfer to a bowl; it will be hot!
Heat the oil over high heat and add lemongrass, shallot and habanero, stirring for about a minute. Add chicken and caramel (mine hardened so try to keep it warm or just be faster than I was!) and stir-fry over medium heat until the chicken is cooked and sauce is thickened slightly, around 8 minutes. Transfer to bowl and serve hot over rice. Enjoy!




Lemongrass
Perishables

09/18/14
By Allison Willson Dudas



 There are a few plants in my herb garden that I have been avoiding. I planted them with the best intentions, really I did, but I’ve been lazy. Using lemongrass and Thai basil sounded so good in May but we’ve been grilling so much that Thai food, which traditionally uses these herbs, hasn’t been on my mind. That changes this week with lemongrass. I’m still ignoring Thai basil.

Surprisingly, lemongrass has a decent amount of iron in it. While you might not eat much of it at a time because it’s potent, lemongrass is still quite valuable in a nutritional sense. From folate to potassium, this green stalk is quite something. When cooking with lemongrass, cut off the leaves and use the base of the stalk while removing the tough outer layers. Oh, and it smells incredible. 
While I’ve used lemongrass in my green tea before, I’ve never actually cooked with it. I decided to try a light marinade with some chicken and was thrilled to find I already had everything in my cabinets, fridge and garden to make it. I improvised a little but was quite happy with the results.  
— Allison Willson Dudas 





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