Lemongrass Chicken

Greetings LIFEers! We were joined this week again by Librarian Jill Vu and Library Staffer Huyen Doan. We have enjoyed their classes before as they taught us how to cook Vietnamese chicken soup and other dishes. Today they taught us how to make Lemongrass chicken. Check out the two recipies below, and enjoy this delicious dish!


Ga Xao Xa Ot - Chicken with Lemon Grass (RECIPE #1)
Ingredients:
500 g chicken thigh/breast fillets, cut into bite size pieces
3 tbsp fish sauce
1.5 tbsp sugar
2 lemon grass stalks, white part only, finely diced
4 garlic cloves, finely diced
2 long red fresh chilli, finely diced
3 tbsp vegetable oil
1/2 onion, cut into wedges
1 cup young coconut juice or chicken broth (optional)
Coriander/cilantro for garnish
Preparation: In a mixing bowl combine fish sauce, sugar and mix until sugar has dissolved. Add half of the lemon grass, half of the garlic, half of the chilli and all of the chicken. Coat the chicken then marinate it covered and refrigerated for 1 hour or over night for a better result. Bring a large saucepan or wok to medium heat, add oil and remaining lemon grass, garlic, chilli, and fry until fragrant and slightly brown. Turn heat to high then add the chicken sealing all sides until browned, around 2 minutes on each side. Now add coconut juice, onions and cover with a lid, then cook on medium heat for a 5 minutes or until sauce has reduced by half. Transfer to a bowl, garnish with coriander and eat with jasmine rice.

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LEMONGRASS CHICKEN (RECIPE #2)
Ingredients:
1 tbs peanut/olive/vegetable oil
600g single chicken breast fillets, thinly sliced
1 long fresh red chilli, thinly sliced diagonally
2 stems lemon grass, pale section only, finely chopped
2 tbs fish sauce
1 tbs brown sugar
3 shallots, ends trimmed, thinly sliced diagonally
55g (1/3 cup) roasted salted peanuts, coarsely chopped
Steamed rice, to serve
Preparation: Heat the oil in a wok over high heat until just smoking. Add one-third of the chicken and stir-fry for 2 minutes or until browned. Use a slotted spoon to transfer the chicken to a large plate. Repeat, in 2 more batches, with the remaining chicken, reheating the wok between batches. Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until aromatic. Add the chicken, fish sauce, sugar and half the shallot to the wok and stir-fry for 1 minute or until the chicken is heated through. Divide the chicken mixture among serving plates. Scatter the peanuts and remaining shallot over the chicken. Serve with steamed rice.

Chicken Soup for the Bowl

Our LIFE class this week got a special treat; chicken soup! World renowned for its healing properties, chicken soup is a good remedy for many upper respiratory tract illnesses. Librarians Elise Sheppard and Jill Vu joined us to give us the Jewish and Vietnamese takes on this classic fare. Recipes below. Also below is a link explaining why chicken soup is so good for you. Our LIFE class left feeling fuller in wisdom and healthy goodness. Feel free to try one of these recipes at home with your family the next time cold and flu season comes around, or any day the week for a hearty and healthy meal.

Jewish Chicken Soup - AKA Jewish Penicillin
Rosely Himmelstein's winning recipe from Shabbat Across America's Chicken Soup Challenge
http://www.worldfamousrecipes.com/chicken-soup-winner.html
(Serves about 6)

Ingredients
•2 quarts of chicken broth (the recipe follows)
•1 chicken (about 3-4 lbs), quartered (I prefer a regular chicken to a fowl); rinsed
•1 large carrot, peeled and cup up
•1 large onion, peeled and cup up
•1 stalk celery
•1 leek, white and light green parts only; washed well
•1 parsnip, peeled and cut up
•1 parsley root, with greens attached
•1 sweet potato, peeled
•a handful of dill (about 3-4 stems)
•1 small rutabaga, peeled and cut up
•a few sprigs of cilantro (optional)
•Salt and pepper to taste

Directions:
•Put chicken broth in pot; bring to boil.
•Add chicken. Return to boil; lower heat.
•Gently simmer uncovered for 1 hour.
•Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
•Skim fat from top.
•Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
•If storing, let soup cool before refrigerating. When cold, remove the fat that rises to the surface. Use soup within 2-3 days, or store in freezer.

Vietnamese Chicken Soup

Ingredients:
•2 tbsp tamarind powder (optional)
•1/4 cup thinly sliced shallots
•1 tbsp oil
•1/2 tsp minced garlic
•1/2 tsp Asian chili paste or hot chili flakes
•5 cups fat-skimmed chicken broth
•1 lb chicken (or fish/shrimp)
•1 cup pineapple chunks
•2 tbsp Asian fish saucs (nuoc mam)
•3 tbsp sugar
•1/4 cup lime juice (6 tbsp if you don't use tamarind powder)
•2 tomatoes (6 oz. total) rinsed and cut into 1/2 inch wedges
•2 celery stalks or taro steam (sliced)
•2 cups (6 oz.) bean sprouts, rinsed and drained
•2 tbsp chopped fresh basil leaves
•2 tbsp chopped rice-paddy herb (ngo om) or fresh cilantro
•2 tsp finely chopped fresh chilies or chili garlic sauce

Directions:
•In a 5 to 6 quart pan over medium heat, stir shallots with oil until golden brown and crisp.
•Add garlic, chicken, and fish sauce to pan and stir until garlic is fragrant.
•Add broth, tamarind powder, sugar and bring to a boil over high heat.
•Add pineapple, tomatoes, and celery or taro steam.
•Cook uncovered just until chicken is cooked and simmered, 5-6 minutes.
•Add bean sprouts into hot broth.
•Ladle soup mixture into bowls and sprinkle with fried shallots, cilantro, basil, rice-paddy herb (ngo om) and chopped green onions. Add chilies to taste.

For more information on the therapeutic properties of chicken soup, go to http://chestjournal.chestpubs.org/content/118/4/1150.full.html

Check out this SlideShare Presentation:

Chicken Soup for the Bowl

View more presentations from LSC-CyFair Library, LIFE Workshops.