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Vietnamese Lemongrass Chicken

Ingredients:

• 2 tablespoons fish sauce (If don't like using fish sauce you can use Chinese oyster sauce)
• 3 garlic cloves, crushed
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 2 tablespoons plus 1 1/2 teaspoons sugar
• 1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
• 3 tablespoons water
• 3 tablespoons cooking oil
• 2 fresh lemongrass stalks, tender inner white bulbs only, minced
• 1 large shallot, thinly sliced
• 3 chilies, seeded and minced
• 1 scallion for garnishing

Method:

In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.

In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.

Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.

***Side note- Can add chopped ginger to this dish. First add sugar with olive oil or any oil, once caramelization was completed add fresh ginger and lemongrass mixture. After the fresh spices was dry *looking*, throw in the marinated chicken and stir fried on high until the there wasn’t any oils/caramel left in the pan. 

***Credit to http://rasamalaysia.com/recipe-vietnamese-lemongrass-chicken/2/

Emeril's Strawberry Lemonade

Ingredients

• 2 cups water- change to 3 cup
• 1 cup sugar- change to 1/2 or 2/3 cup
• 1 tablespoon grated lemon peel
• 1 cup fresh lemon juice- change to 1/2 cup
• 1 pint fresh strawberries, hulled and halved
• 2 cups cold sparkling water or club soda- change to 1 cup (lime flavored club soda or Sprite would be good)
• Ice
• Mint sprigs, garnish
• Whole strawberries, garnish

Directions

In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.

In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.

Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.

***Why do I change the ingredients amount so much? Because the original recipe is too sweet (not healthy for your body).

Y's Asian chicken

Ingredients:

• 1 TBSP cooking oil
• About 1 lb chicken breast, cut into bite size cubes
• 1-2 cloves of garlic, smashed and finely chopped
• 1 small shallot, finely chopped
• 3 TBSP soy sauce (Regular type, not reduced sodium)
• 2 TBSP sugar
• 1 small Thai red chili, finely chopped
• a pinch of black pepper
• 1 tiny weenie pinch of salt
• Some Regular Coke
• 1/6 tsp monosodium glutamate (optional)

Instructions:

In a small dry pan on high heat put in 1 TBSP oil, smash 1-2 cloves of garlic and put into hot oil. Let garlic turning slightly yellow then put chicken into pan (making sure chicken is drained completely of water). Stir chicken evenly and then turn heat into medium low then put all other ingredients in except chopped shallots and red chilli. Turn heat up into medium to high heat to cook from 5-10 minutes and frequently stir everything (When meat start to get dry you can put in a little Coke soda, about 2 TBSP at a time is fine). When 1/2 way done put in red chilli(es) and chopped shallots. Taste to adjust flavor as desired such as adding more soy sauce or sugar. When chicken and sauce in pan has a slightly condensed consistency the chicken is done. Total cooking time is 10-15 min.

Served with steamed white rice on the side and 1/2 to 1 fresh apple sliced. 

***Note- the ingredients are not completely accurate yet, just an estimate. So soy sauce and sugar amounts might need adjustments later. 

*Trick to clean meat & reduce its smell- Take whole size chicken breast out of package and put into a big bowl. Pour in about 2 TBSP regular table salt, add about 1/4 cup vegetable vinegar. Making sure the salt and vinegar are mixed together by flipping chicken breasts upside down 5-10 times. After about 2 minutes of cleaning with salt and vinegar solution you can rinse the chicken with water (do at least 3 times of water rinsing to make sure no more salt and vinegar remaining). Then proceed to cut meat into bite size cubes.