Today’s recipe is courtesy of Tram Le, RD, author of the lovely blog Nutrition to Kitchen…. It’s an amazing collection of recipes, I think all developed by Tram. Or maybe they’re a lot of “recipes” that were handed down to her. She actually says she wasn’t given recipes — just an intuitive ability balance flavors that she learned watching her mom and other “remarkable women” in her family. That’s what appealed to me about her post that featured this recipe, besides the fact that the recipe itself is simple and flavored with lemongrass. I love lemongrass when I taste it in dishes I get at restaurants but haven’t ever really used it in anything I make at home. This recipe inspires me.
I especially encourage Moms with young children still at home to read Tram’s blog. Many of our children today are growing up with no knowledge of food. It’s easy to get that knowledge if that’s all they know as children.
Lemongrass Chicken (Thit Ga Xao Xa)
1.5 lbs chicken thighs, skinless, boneless, excess fat trimmed off (about 6 4-oz thighs)
3 Tbsp minced lemongrass
3 cloves garlic, minced
1 Tbsp fish sauce
1/2 tsp low-sodium soy sauce
1 tsp granulated sugar
1/4 tsp turmeric powder
1/2 tsp red pepper flakes
Freshly cracked black pepper
2 tsp canola oil
1. Combine all ingredients, except for canola oil, and allow to marinate in the refrigerator, for about 1-2 hours.
2. Heat the canola oil in a large skillet, over medium-high heat. Add the chicken thighs and cook for about 6 minutes. Flip the chicken thighs over, reduce the heat to medium, and cook for another 6-7 minutes, or until done.’
Note: The recipe is gluten-free if you use gluten-free soy sauce.
Do you have any stories about how you learned to cook? Or did you learn?