我们家附近有一家越南餐厅做的香茅鸡特别好吃，我一直很想要自己在家做一次，找了好些食谱都觉得跟我们喜欢的有点出入。今天趁着周末，我就自己研究了一番，做出比较满意的香茅酱。
今晚的晚饭就是香茅鸡啦！老公吃了两大盘呢！
注：原食谱创作于 2011年2月15日，受到许多网友的喜爱，非常谢谢大家的支持哦！
This Vietnamese Lemongrass is a mandatory order whenever we visit our favorite Vietnamese Restaurant here in NJ. We loved it so much that I decided to recreate the sauce at home. It turned out so good and it was a instant hit at home !
Note: The original recipe was created on 2/15/2011 and was liked and followed by many bloggers.
越式香茅酱食谱
香茅鸡的材料：
2 tbsp 自制香茅酱
1-1.5磅的鸡肉（鸡胸/鸡腿都可以，切块用一点胡椒粉和盐腌20分钟。）
1 tsp 咖喱粉
1/2 只洋葱，切碎
2 tsp 酱油/鱼露
1/2 tsp 盐
1/2 tsp 糖
Ingredients for Spicy Lemongrass Chicken：
2 tbsp Spicy Lemongrass Paste
1-1.5 lb chicken pieces/chicken breast pieces（marinate with a pinch of black pepper powder and some salt）
1 tsp Meat Curry powder
1/2 onion, chopped
2 tsp Soy sauce/Fish Sauce
1/2 tsp Salt
1/2 tsp Sugar/Palm Sugar
1. 把鸡肉切块加入胡椒粉和盐腌十分钟备用。
2. 加热一口锅，等锅子够热了，下一点点油，把鸡肉倒入，翻匀。如果家里有香茅也可以拍两段一起炒。
3. 鸡肉变色之后加入切碎/丝的洋葱，翻炒至洋葱变软后加入1 tsp的咖喱粉翻匀，加入2大匙的香茅酱，翻炒均匀后，加入小半杯水，盐，酱油/鱼露，糖调味。再煮煮收汁，就好了。
1. Heat up a cooking pan and cook the chicken pieces with a little oil, cover with lid if needed, until fat starts showing.
2. When the fat released is visible, stir in the chopped/sliced onion and cook for another minute.
3. Add 1 tsp of Curry powder stir well, and add 2 tbsp of Spicy Lemongrass Paste, stir for another minute, add about 1/2 a cup of water, season with salt, soy sauce/fish sauce and sugar.
4. Bring it to boil turn to medium, when the liquid reduced to the thickness of your liking, its done!
Serve this delicious dish with some steamed Jasmine rice!
配上香米饭，好吃的不得了呢！
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