越式香茅鸡（Lemongrass Chicken ）

这是一道好好下饭的好料。

鸡肉入味香滑，酱汁更是一级棒！

我可是第一次，一连两天都煮同一道菜肴哦！

而且也悄悄的往心里搁，来日如有亲朋戚友到访，

我要为他们呈上这道好好吃的越式香茅鸡。 
This delicious dish goes well with rice. The chicken is fragrant and smooth while the gravy is just marvelous! This is my first time cooking the same dish two days in a row, and I've also made up my mind to introduce this dish to any visitors who should drop by.

越式香茅鸡Lemongrass Chicken 
Recipe source : Quick & Easy Vietnamese Cooking for Everyone (page 46)

材料/Ingredients :
285克鸡肉块   285g chicken, cut into bite-sized pieces
2汤匙粟粉   2 tbsp cornstarch
1汤匙油  1 vegetable oil
2汤匙盐  2 tsp salt

酱料/Sauce ingredients :
2汤匙香茅碎  2 tbsp chopped lemongrass
1汤匙越南生抽/生抽  1 tbsp Vietnamese soy sauce or teriyaki sauce
各1/2 汤匙 鱼露和糖  1/2 tbsp each fish sauce and sugar
1茶匙干辣椒碎  1 tsp chili flakes
1茶匙蒜茸  1 tsp chopped garlic
2条辣椒干 2 dried chilies

1/2 大葱切块 1/2 red onion, diced
16-20 片九层塔/罗勒叶  16-20 Thai basil leaves
1/4杯椰子汁/清水  1/4 cup coconut water/water

做法/Method:

1。在鸡肉块上撒上少许的盐和粟粉。

1. Sprinkle chicken with salt and cornstarch.

2。在一个小碗里将酱料件拌均匀。

2. Combine sauce ingredients in a small bowl.

 3。烧热1汤匙油，中火翻炒鸡肉块至微褐色。

3. Heat oil in a wok and saute chicken over medium heat until lightly browned.

 4。加入酱料，翻炒1分钟。

4. Add cooking sauce and stir for a minute.

5。这时加入大葱，九层塔叶和椰子汁。

5. Stir in onions, basil and coconut water.

6。小火焖至酱汁浓稠即可上桌，以白饭配吃。

6. Simmer until chicken is cooked and sauce has thickened.

 除了鸡肉鲜美润滑，

大葱，九层塔，椰子汁融成的酱汁甜而不腻，

Mmmh。。。。太爱它了！ 
The chicken is fresh and delicious. Meanwhile, the onions, basil and coconut water make the perfect gravy to go with it. Mmm...... I love it!

Phong Hong,谢谢你分享这么棒的食谱，安家三口大爱呢。

Thanks to Phong Hong for sharing such a yummylicious  recipe.