I have tasted one dish in a Vietnamese/Chinese restaurant. They used lemon grass to stir-fry diced chicken with fermented black beans. The fragrance of lemon grass has given this dish a characteristic taste. I really love it.
Suggested serving size: 4-5
Ingredients: Chicken breast (1 1/2 lb, about 4 pieces), lemon grass (use 1/2 stalk), onion (1 small-size), garlic (about 5-6 cloves), fermented black beans (2 tblsp). Not shown: chili pepper or jalapeno (1/2).
Trim the fat and dice the chicken breast into 1 inch cubes.
Sauces to marinade the chicken: Sesame oil (3 tblsp), fish sauce (3 tblsp), Shaoshing cooking wine (1.5 tblsp), ground white pepper (1.5 tblsp), corn starch (2 tblsp).
Use a mixing bowl. Combine the diced chicken with all marinade ingredients.
Mix well. Set aside to marinate for 30 minutes to 2 hours.
Minced the garlic. Chop 1/2 stalk of lemon grass. Discard the most outer layers and trim off the top 4 inches. First make about 3 cuts along the stem, then make the cross cuts in very fine increments. Peel and wedge 1 small onion. (Not shown: cut 1/2 chili pepper (e.g. jalapeno) into thin slices. Also, rinse, drain and mash the fermented black beans.)
Velvet the marinated chicken first. Use a pan/wok over high heat, add 3 tblsp cooking oil. Add chicken. Stir. Cook until chicken is closed to done (pink color just disappeared). Remove from pan and drain.
After removing the chicken, add 1 tblsp cooking oil. Heat until oil starts fuming. Add minced garlic, lemon grass, mashed fermented black beans and sliced chili pepper. Add a pinch of salt (to taste, or skip). Stir and cook for 20 seconds.
Add wedged onions. Stir. Cook for 1 minute.
Dash in 1 tblsp of white vinegar. Stir. Add about 1/2 cup of chicken broth (or water if you don't have chicken broth). Add 2 tblsp of fish sauce and 1 tblsp of sugar. Bring the mixture to a boil. Add cornstarch slurry to thicken the sauce to the right consistency.
Re-add the chicken back in the pan. Stir well. Cook for another minute to heat up the chicken. Finished.
The finished dish.
Notes: This dish is basically the same as the Cantonese Chicken with Black Bean Sauce, with the addition of lemon grass.
Variations: you may add green bell pepper to this dish, or use other types of meat instead of chicken (e.g. beef, shrimp).
Edited by hzrt8w, 08 October 2005 - 12:25 PM.