CHICKEN WITH LEMONGRASS AND TURMERIC
(Vietnamese)

2 teaspoons minced garlic
1 tablespoon minced shallots
2 tablespoons minced lemongrass
3 teaspoons ground turmeric
1 teaspoon chile flakes (or to taste)
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
2/3 pound boneless chicken breast

Combine the garlic, shallots, lemongrass, turmeric, chile flakes, sugar, salt, and oil in a mixing bowl; stir well to blend. Add the chicken and let marinate for 1 hour.

Grill or pan-sear the chicken until done, about 3 to 5 minutes per side.

VARIATION:
To turn this traditional Vietnamese dish into a salad, slice the chicken and add to a green salad, which has been dressed with just oil and vinegar.

Servings: 2
Source: San Francisco Chronicle, Mai Pham, July 8, 1998