Wok-Fried Vietnamese Turmeric Chicken Recipe |
Ingredients: |
500 g chicken breast fillet, sliced 2 garlic cloves, finely chopped 1 onion, roughly sliced 2 large lemongrass stems (white part only), finely sliced 1 long red chili, sliced on the diagonal 1/4 cup peanut oil 2 cups coconut milk 2 bunches asparagus, ends trimmed, sliced on the diagonal 1 1/2 tablespoons fish sauce 1 tablespoon oyster sauce 5 teaspoons castor sugar 2 teaspoons ground turmeric Vegetable oil, for deep-frying Handful Thai basil leaves* 1/3 cup roughly chopped roasted peanuts (optional) |
Method: Place the chicken, garlic, onion, lemongrass and chili in a bowl and mix well. Place peanut oil in a hot wok over high heat. Add chicken mixture in batches and stir-fry 1-2 minutes or until cooked. Return all of the chicken mixture to wok, pour in milk, add asparagus and bring to the boil. Reduce heat to a medium and simmer 1 minute. Add sauces, sugar, turmeric and a pinch of salt. Stir-fry for 2 minutes or until asparagus is tender. Fill a wok or heavy-based saucepan one-third full of oil and heat to 180 degrees Celsius, or until a cube of bread dropped into the oil browns in 15 seconds. Add basil and fry briefly until crisp – be very careful as oil may spit. Drain on crumpled paper towel. To serve, divide the chicken between four plates, sprinkle with the fried basil and peanuts, if desired. * Thai basil leaves are from selected greengrocers and Asian supermarkets. Before you deep-fry the leaves, make sure they are bone dry. Even the tiniest amount of water on the leaves will make the oil splatter and hiss. |
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