GA KHO GUNG XA--Braised Chicken in Lemongrass & Ginger

OMG this is a WINNER! Straight off the streets of Hanoi. I was in Vietnam several years ago and it was not only some of the nicest people on earth the food was INCREDIBLE!!! Soulful, flavorful and $0.50 could feed a king! Enjoy this one...and it is SO SO SO simple to make...thats the beauty; powerful flavors and minimal work... (I add Thai chilis cuz I love it spice but you can omit them and I substitute Agave for sugar)

4 servings Steps 4

ingredients

1 lb boneless, skinless chicken thighs

5 stalks lemongrass (just the bottom 2/3)—finely chopped

1 X 3-inch piece of fresh ginger—finely chopped

2 tbl fish sauce

2 or 3 Thai chilis (optional)*

1 tbl blue agave syrup (optional)

Salt & Pepper to taste

2 tbl veggy oil

directions

1. In a large bowl combine HALF of the lemongrass, HALF of the ginger, fish sauce, blue agave syrup, a few go

od grinds of S&P and give it a good mix

2. Add the chicken and let marinate for about 20 minutes

3. Grab a pan and heat the veggy oil and add the remaining lemongrass and ginger and sauté for 2 to 3 minutes to release the flavors

4. Add the chicken, sauté for a minute, reduce the heat to med-low, cover and simmer for about 15 minutes. DO NOT FLIP the chicken…just let it be.

When you remove the chicken it will be brown and delicious on the bottom. I like to slice it and serve over cauliflower rice!