Recipe: Vietnamese shaking chicken (or beef) | Ga luck lac (Bo Lu lac)
Ga luc lac or bo luc lac are French influenced dishes consisting of seared and sauteed bpcubes of meat served with a vinaigrette dressing. The term “luc lac” comes from the sound of the meat shaking in the pan while cooking. The dish is usually made of sirloin or ribeye steak, but I decided to go a slightly healthier route and make it with chicken. Whichever meat you choose, it’ll be tasty.
You can serve it with white rice or a French style fried rice (recipe posting TBD). This is often a favorite at Tan Tan and Sinh Sinh restaurants (reviews of these places also TBD).
The picture below is of the beef version which is on Rasa Malaysia. The one we took of our chicken version turned out too dim for the web.
- 1.5 lbs. chicken thighs or beef sirloin or ribeye, cut into 1″ cubes
- 2 tbsp. minced garlic
- 1.5 tbsp. sugar
- 2 tbsp. oyster sauce
- 1 tbsp. fish sauce
- 1 tbsp. sesame oil
- 1 tsp. soy sauce
- 1/4 c. rice vinegar
- 1.5 tbsp. sugar
- 1/2 tbsp. salt
- 1 lemon, juiced
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 red onion, thinly sliced
- 2 tomatoes, thinly sliced (optional)
- 1 bunch watercress, long stems trimmed (optional)
- In a medium bowl, combine marinade ingredients with the meat. Refrigerate and let marinate for 30 to 90 minutes.
- Prepare vinaigrette by combining vinaigrette ingredients. It should be a balance of sour, salty, and sweet. Pour 3 to 4 tbsp. over the onion and let stand for at least 10 minutes.
- Heat a wok over high heat. Add onion and meat 1 layer at a time and sear for about 2 minutes. Then shake the wok to sear all sides of the meat, about another 1 to 2 minutes.
- Prepare dipping sauce by combining ingredients.
- Drizzle vinaigrette on top of meat and serve with tomatoes, rice, and dipping sauce.
I accidentally added cupfuls of sugar instead of tablespoonfuls. (This is what happens when you are blind and have to juggle all the measurements in your head.) We managed to throw a lot of it out and salvage the dish, but in the end, it wasn’t too sweet at all. I also used brown sugar instead of white as a healthier alternative.
The original recipe called for slightly pickled red onions but I prefer mine sauteed with the meat. I can’t get enough of that scrumptious sauce flavor so I just added the onion to the wok while cooking the meat. I also substituted green onion since that’s what was in my fridge, and I needed to get rid of it. But using actual onion is preferable.
I also cut the rice vinegar by half for the vinaigrette. This worked out much better. I would maybe try white vinegar and even less of it next time to see how that turns out.
Lastly, the original recipe called for more oil to be added to the wok for cooking but I found the sesame oil in the marinade was enough to keep the meat from sticking to the wok surface. Otherwise, it’d be a super greasy dish.
Cooking time (duration): 30 (excluding marinade time)
Meal type: dinner
Culinary tradition: Vietnamese
Microformatting by hRecipe.
Remember, if the Blind can Cook it, so can you.