This classic Vietnamese dish, Thit Ga Xao Dam Gung, offers a burst of fragrant, savory flavors in every bite. Tender chicken thighs are marinated in a blend of fish sauce and lemongrass, then quickly stir-fried with onions and garlic until golden. The addition of scallions adds a fresh crunch and mild oniony bite, while a touch of vinegar and ginger at the end brightens the dish with a subtle tang. It is a quick, comforting meal that pairs perfectly with steamed white rice. Ideal for busy weeknights, this recipe delivers authentic Southeast Asian taste without requiring hard-to-find ingredients.
Thit Ga Xao Dam Gung Sa (Chicken With Lemon G
Description
This classic Vietnamese dish, Thit Ga Xao Dam Gung, offers a burst of fragrant, savory flavors in every bite. Tender chicken thighs are marinated in a blend of fish sauce and lemongrass, then quickly stir-fried with onions and garlic until golden. The addition of scallions adds a fresh crunch and mild oniony bite, while a touch of vinegar and ginger at the end brightens the dish with a subtle tang. It is a quick, comforting meal that pairs perfectly with steamed white rice. Ideal for busy weeknights, this recipe delivers authentic Southeast Asian taste without requiring hard-to-find ingredients.Ingredients
Directions
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Remove bones and skin from chicken thighs.
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Cut chicken into 1-inch pieces.
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In a bowl, mix chopped lemongrass and 1 tablespoon fish sauce.
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Stir chicken pieces into the lemongrass mixture until well coated.
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Cover and refrigerate chicken for at least 1 hour to marinate.
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Heat vegetable oil in a wok or 10-inch skillet over high heat until hot.
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Add sliced onion and chopped garlic; stir-fry for 1 minute.
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Add marinated chicken and scallions; stir-fry for 5 minutes.
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Reduce heat, cover, and cook, stirring occasionally, for 2 minutes.
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In a small bowl, mix vinegar and chopped ginger; set aside.
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In another small bowl, mix water, remaining fish sauce, cornstarch, sugar, and red pepper flakes.
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Stir the cornstarch mixture into the chicken in the wok.
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Stir in the reserved vinegar and ginger mixture.
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Heat to a boil, stirring constantly, and cook until sauce thickens, about 1 minute.
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Serve immediately with steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 585.2kcal
- % Daily Value *
- Total Fat 34.0g53%
- Saturated Fat 7.8g39%
- Cholesterol 181.6mg61%
- Sodium 365.8mg16%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.4g2%
- Sugars 1.1g
- Protein 59.4g119%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, ensure the lemongrass is finely minced to avoid tough fibers in the final dish.
If fresh lemongrass is unavailable, you can substitute with lemongrass paste found in the Asian aisle, though fresh is preferred for authenticity.
The vinegar and ginger mixture adds a bright, tangy finish; adjust the amount of vinegar to taste if you prefer a milder acidity.
For a spicier kick, increase the amount of red pepper flakes or add fresh Thai chilies.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain texture.
