Chicken with lemongrass recipe
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- Meat and poultry
- Cuts of chicken
- Chicken thigh
A cross between a soup and stew, this dish captures the exciting spicy and sour flavours of South-east Asia. Using the poaching liquid as the broth preserves the water-soluble vitamins.
1 person made this
- 1 small fresh red chilli, such as bird's-eye, split open lengthways but left whole
- 1 garlic clove, cut in half
- 1 cm (½ in) piece fresh root ginger, peeled and cut into 4 slices
- 2 stalks lemongrass, bruised and cut in half
- 4 chicken joints, such as breasts or thighs, about 170 g (6 oz) each, skinned
- 1 shallot, finely chopped
- 250 g (9 oz) fine French beans, trimmed and cut into bite-sized pieces
- 1 courgette, sliced lengthways with a vegetable peeler into thin strips
- 75 g (2½ oz) creamed coconut, crumbled
- finely grated zest and juice of 1 lime
- 2 tbsp chopped fresh coriander
- salt and pepper
MethodPrep:55min ›Cook:25min ›Ready in:1hr20min
- Place 1 litre (1 3/4 pints) water in a saucepan over a high heat. Spear the chilli, garlic and ginger on a wooden cocktail stick (this makes them easy to remove later) and add to the pan together with the lemongrass. Bring to the boil and boil for 1 minute, then remove from the heat, cover and set aside to infuse for 30 minutes.
- Return the liquid to the boil, then reduce the heat to low. Add the chicken joints, shallot and French beans, and poach for 12–15 minutes or until the chicken is cooked (test with the tip of a knife: the juices should run clear). Add the courgette slices for the last 2 minutes of cooking.
- Using a draining spoon, transfer the chicken, beans and courgettes to a warmed bowl. Add a little of the poaching liquid to keep them moist, then cover tightly and keep warm.
- Return the liquid to the boil and add the creamed coconut, stirring until it dissolves. Continue boiling for 5–6 minutes or until the liquid has reduced by about one-third.
- Remove the chicken meat from the bones and shred it roughly. Return the chicken meat, beans and courgettes to the soup and stir, then reheat briefly. Stir in the grated lime zest and juice. Season to taste.
- Divide the chicken and vegetables among 4 soup plates. Spoon over the liquid, discarding the lemongrass and stick of chilli, garlic and ginger. Sprinkle with the coriander and serve.
Some more ideas
To turn this into a more filling dish, add some noodles. Soak 100 g (3½ oz) Chinese egg noodles in boiling water for 3 minutes, or according to the packet instructions, then drain. Stir into the reduced cooking liquid with the chicken and vegetables in step 5. * Replace the green beans with asparagus tips, adding them with the courgettes. Also add 225 g (8 oz) frozen peas, straight from the freezer, after dissolving the creamed coconut. * Tiny red bird's-eye chilli is fiery-hot. To reduce the heat in this dish, seed the chilli, remove it after the liquid infuses, or replace it with a milder red chilli or a green one.
French beans are a good source of the B vitamin folate, essential for a healthy pregnancy. It is important to ensure a good intake of folate in the early stages of pregnancy to prevent spina bifida. Folate may also have a role in helping to protect against heart disease.
Each serving provides
B6, B1, B2, C, folate, niacin, copper, iron, potassium, zinc
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Spicy Lemongrass Chicken
Charles Phan has firm opinions about the right and wrong way to stir-fry. "A wok isn't like a salad bowl with a flame under it. You don't want to throw everything in at once and toss. You need to layer flavors by adding ingredients in the right order." That's why he stir-fries the chicken here by itself until it is deeply golden and juicy before he transfers it to a plate after he finishes cooking the other ingredients, he returns the chicken to the wok so all the flavors meld. Quick Chicken Recipes
- 1 and 1/4 pound boneless skinless chicken thighs
- 1/4 cup lemongrass paste
- 2 cloves garlic, grated
- 1 teaspoon grated fresh ginger
- 2 tablespoons coconut aminos
- 1 teaspoon sambal oelelk
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 2 cups cooked Jasmine Thai rice
- In bowl measure and add lemongrass, garlic, ginger, coconut aminos, sesame oil, sugar, white pepper and sambal oelek. Stir to combine.
- Add in the chicken thighs and toss well to coat. Cover and refrigerate 1 hour or up to overnight.
- Pull the chicken out 30 minutes prior to cooking.
- Move your oven rack to the highest position in your oven. Preheat your broiler to high and line a rimmed metal baking sheet with foil, then arrange the marinated chicken thighs on the foil.
- Slip the pan under the broiler and cook 3 minutes. Rotate the pan and continue broiling for 3 to 4 minutes or until the chicken reaches an internal temperature of 165°. Watch carefully to avoid burning. However a deep caramelization is encouraged!
- Transfer to a cutting board to rest before slicing.
- Serve over cooked rice with your favorite side.
All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
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Like other reviewers I found this recipe needed tweaking. I too add some fresh minced ginger and cut back on the fish sauce and sugar by one tablespoon.I also used a mini food chopper for the lemongrass. It needed salt and more spice. I did not have spiced oyster sauce so used some chili oil but it still lacked zing. Next time I will try some dried chillies, chili flakes or cayenne. I think some roasted peanuts or cashews might go with it nicely as well.
This was really good. I often sub in palm sugar in SE Asian recipes, and did so here. Didn't know spicy oyster sauce existed but I had a large bottle of the regular kind so just used what I had and added some sambal oelek to the dish. I didn't personally feel that this needed much adjusting of spices or other ingredients we liked it as is - pretty close to the original recipe. Served with jasmine rice and some carrots that I roasted in a very light mixture of sambal/fish sauce/lime/sugar.
I followed recipe exactly and found too salty so next time I think I would do 2T fish sauce and 1T oyster sauce. Iɽ make again for sure with those adjustments. Overpowered, I thought the lemongrass.
Just in case I forgot to do the fork thing.
This recipe needs help! For the amount of meat and veggies in this dish, the amount of turmeric should be at least 2 tsp. The amount of ground coriander should be at least 1 1/2 tablespoons. The garlic could be increased. Instead of spicy oyster sauce, regular oyster sauce can be used, with several minced Thai chilies or a few teaspoons of Sambal Oelek added for heat. About a tablespoon of minced ginger doesn't hurt, either. The lemongrass still stars, but the resulting sauce is much more flavorful. Oh yeah, cut the sugar back by half, and use palm sugar or brown sugar instead of plain sugar. Chopped cilantro and additional minced chili are appropriate garnishes. Since you are eating this with rice, the sauce should be pretty intensely seasoned more so than if the dish was eaten alone. The rating I gave is for how it turns out with the adjustments I recommended.
This may be one of my favorite ways to cook chicken. I don't make it often, but when I do it's always delicious. The tube of lemongrass in the produce section at my local grocery store makes this a snap, and adding a little coconut milk to the sauce goes a long way. Enjoy!
Excellent flavor, didn't have oyster sauce, added Tbs of spicy red chili paste instead, added 1 tsp of starch of he sauce to help it sick. Would definitely make again. Really easy to make - could make this after work on weekdays. :)
This was an easy tasty dish for a made-at-home recipe. I cut the nam pal to 2 tbl and used 2 tbl of palm sugar. Did not use the green beans.
In my opinion - this recipe called for too much fish sauce. My family wasn't prepared for the smell and so was turned off from the final product from the get-go. I doubt I'll make it again, but if we did, and used less fish sauce, itɽ probably be pretty tasty.
Yummy! I've made this several times and each time it is a hit. I always use a tube of prepared lemongrass (one tube is 1/3 cup), and have sometimes added a little coconut milk. I adore this recipe and it's become a constant on our menu.
We make this all the time, but we combine 3 hot red chillies with the garlic and lemongrass (finely diced first) in a mini-chopper and blend it very fine and add this after the chicken is partly cooked. Everything else, we follow the recipe pretty much as written (using 1/2 the sugar, as others have suggested). The chillies add the desired heat.
Really tasty, quick recipe that the whole family enjoyed. The one trick is the use of the lemongrass. Make sure to mince finely before using.
Agreed-- tasty but not amazing. I added 1/2c coconut milk, some diced chili pepper, and a squeeze of lime. It was still rather dull.
Easy for a weeknight, but not all that interesting. I'll save my lemongrass for soup next time.
I've had this at Le Colonial and this was very close to the original - as I remember it. We liked the subtle flavors and added some Sriracha chili sauce to heighten its kick. I have two hints to add to the discussion: Lemon grass is woody. I sliced it lengthwise then pounded the halves before mincing it with a knife. Pounding it releaes some of the flavor from the stalks. Mince it well or the flavor does not come through. Also, I held the garlic in step 1 until the just before I moved on to the next step. This keeps the garlic from burning and turning bitter. Definately a "make again" for us.
Added lime zest of almost two limes and most of the juice of one lime, and used roasted chili paste instead of oyster sauce. I did this after tasting the sauce and finding it bland. I have found that with Thai and related cuisines, you want to balance the sweet-hot-sour elements, and adding more sour did the trick for me.
I made this for my husband and a couple of friends last night. We all loved it. I can only imagine that the those who did not like this recipe made it incorrectly or did not know how to handle lemongrass. I ended up omitting the oyster sauce and adding corn starch to get the sauce to thicken and some peanuts too. The next time I make this, I may try adding coconut milk as some others have suggested.
Oh, and I did add some sriracha sauce to spice it up a bit, as the oyster sauce I had was not a spicy one.
Really tasty. Lemongrass is tough to work with. If it's frustrating to you, some grocery stores have it in plastic tubes in the produce section and it's pretty good and super easy to use.
delicious! made w/red peppers and snap peas instead of green beans and threw in some peanuts at the end. YUM
Perhaps it was just my wife and I and our lack of an adventurous palate, but we were very disappointed with this meal. I believe that the fish/oyster sauce was the culprit.
Delicious! I followed the recipe almost exactly, with two slight changes to better accommodate my taste. I added a teaspoon of cornstarch near the end to help thicken the sauce. I also used 1 Tsp less sugar. Simple to follow and prepare, with restaurant-quality results.
I thought it was just O.K. I appreciated the recommendations of others in using a processor to mince the lemongrass. I might try it again just to see if I did something wrong. I thought it was one note and boring which was a surprise because these are ingredients I almost never use, so I expected it to tatse really different and interesting. I was underwhelmed.
Happened upon this because I had lemon grass and chicken and needed a recipe. Turned out delicious, and my husband loved it!
This was delicious and fairly simple to make. It is now going to be one of my standards.
- 1 cup coconut vinegar (see Tip) or cider vinegar
- ½ cup calamansi juice (see Tip) or lemon juice
- ½ cup lemon-lime-flavored seltzer water
- ¾ cup chopped fresh lemongrass
- ¼ cup light brown sugar
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 1 ½ teaspoons ground pepper
- 1 teaspoon salt
- 3 pounds bone-in chicken pieces
- ¼ cup atsuete oil (see Tip)
- 6 tablespoons coconut vinegar (see Tip) or cider vinegar
- 2 teaspoons minced Thai chile
- 2 teaspoons minced garlic
- 2 teaspoons minced shallot
- ½ teaspoon salt
- ½ teaspoon ground pepper
To prepare chicken: Whisk 1 cup vinegar, calamansi (or lemon) juice, seltzer, lemongrass, brown sugar, 2 tablespoons garlic, ginger, 1 1/2 teaspoons pepper and 1 teaspoon salt in a large bowl. Reserve 1/2 cup of the marinade for basting. Add chicken to the bowl and massage the marinade into it. Cover the chicken and the reserved marinade and refrigerate separately for 8 hours.
When ready to cook, preheat half the grill to medium-high leave the other half unheated. Whisk atsuete oil into the reserved basting marinade.
Remove the chicken from its marinade (discard that marinade). Cook the chicken on the unheated part of the grill for 20 minutes. Flip and cook, basting often with the reserved marinade, until an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 10 to 15 minutes more.
Meanwhile, prepare sauce: Whisk vinegar, chile, garlic, shallot, salt and pepper in a small bowl. Serve the chicken with the sauce.
Made from the nectar of flowers from the coconut tree, coconut vinegar is mild, with a slightly sweet, coconutty aftertaste. It's a staple throughout Southeast Asia and parts of India. Use it in marinades and dressings or to make pickled vegetables.
A tart and floral relative of the kumquat, calamansi is the predominant citrus used in Filipino cooking. Look for the juice bottled or frozen. Lime or lemon juice can be substituted.
Also called annatto or achiote oil, atsuete oil adds red color and nutty flavor to recipes. To make your own, steep 2 Tbsp. annatto seeds in 1/4 cup hot canola or coconut oil for 30 minutes. Strain and discard the seeds.
Lemongrass Baked Chicken Recipe
I know that a lot more work has to be done for these Lemongrass Baked Chicken, especially in the presentation aspects! Presenting food is so different from presenting desserts. It might not be the best but I am going to still give myself a pat on the back, for being willing to come out of my comfort zone and try something new to further hone my skills!
Let me give a second close up picture too!
With that, let me provide a short write up that encompasses all three factors ( taste and texture, method of preparation and ingredients! ).
Well, I absolutely love baking chicken in the oven because the oven does all the job for me and even for someone who is inexperienced, it is relatively easy to tell when it is cooked! Leaving the marinated chicken overnight was a piece of cake too, I mean, how difficult can that be?!
Furthermore, baked chicken unless over baked, is always juicy and tender! I especially love the skin layer as it contains the flavourful punch of the marination, making you crave for more!
The best part about such recipes though, will definitely be the ease of preparation.
I just mixed the marination in a bowl, leave it overnight, then bake it the next day! Easy! I also used a ziploc bag for the marination as I still find it pretty odd to marinate raw chicken parts. It feels really weird to the hands! However, the ziploc bag made it way more convenient and comfortable for me!
My family and friends are really encouraging too, so there’s that!
I hope to share more easy savory recipes along the way as I take down moments of my baking journey! Now, presenting the recipe!
Lemongrass Baked Chicken
by Javier Tan October-14-2018
Tender and juicy, these baked chicken are my to go food on both busy and lazy days!
- Heat 1-1/2 Tbs. of the oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering hot. Season the chicken with 1/2 tsp. each salt and pepper, and cook without disturbing until it’s browned and releases easily from the bottom of the pot, about 2 minutes. Flip and cook until the second side is browned and almost firm to the touch (just short of cooked through), 1 to 2 minutes more. Transfer the chicken to a cutting board to cool.Add the remaining 1 Tbs. oil and the shallots to the pot. Sprinkle with 1/4 tsp. salt, reduce the heat to medium and cook, stirring, until the shallots start soften, about 2 minutes. Add the lemongrass, ginger, and brown sugar and cook, stirring, until the ginger and lemongrass sizzle and become fragrant, about 1 minute. Add the chicken broth, scraping up any browned bits from the bottom of the pot, and raise the heat to medium high. Bring the broth to a boil and then reduce to a simmer. Add the mushrooms, and cook, stirring occasionally, until tender, 5 to 7 minutes.
Meanwhile, bring a medium pot of well-salted water to a boil and cook the noodles, stirring, until just tender, about 3 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.
Make tonight’s dinner a soup and salad combo: Serve a green salad dressed with Homemade Asian Vinaigrette.
This soup is also a great destination for shredded, leftover roast chicken in place of the chicken breast. Just add it to the soup along with the chiles, basil, lime juice, and soy sauce.
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Lemongrass chilli chicken (ga xao xa ot)
Luke Nguyen cooks up the flavours of Vietnam with this aromatic chicken stir-fry recipe. It's quick and simple enough for everyday dinners, with plenty of wow-factor for entertaining.
- 60 ml (¼ cup) fish sauce
- 1½ tbsp sugar
- 2 lemongrass stalks, white part only, finely diced
- 4 garlic cloves, finely diced
- 2 long red chillies, finely diced
- 500 g chicken thigh fillets, cut into bite-size pieces
- 60 ml (¼ cup) vegetable oil
- 250 ml (1 cup) young coconut juice
- ½ onion, cut into wedges
- 3 coriander sprigs, to garnish
- jasmine rice, to serve
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 1 hour
In a mixing bowl, combine fish sauce and sugar, and mix until sugar has dissolved. Add half of the lemongrass, half of the garlic, half of the chilli and all of the chicken. Coat the chicken, then cover and marinate it in the refrigerator for 1 hour, or overnight for a better result.
Bring a large saucepan or wok to medium heat, add oil and remaining lemongrass, garlic and chilli, and fry until fragrant and slightly brown.
Turn heat to high then add the chicken. Cook for about 2 minutes on each side, until sealing all over.
Add coconut juice and onion. Cover with a lid, then cook on medium heat for 5 minutes or until sauce has reduced by half.
Mix scallions, lemongrass, ginger, and garlic in a medium bowl. Heat oil in a small saucepan over high until hot but not smoking, about 2 minutes. Pour over scallion mixture. Let sit, stirring often to keep aromatics from burning, 5 minutes (scallions will sizzle, turn bright green, and wilt almost immediately). Mix in Aji-No-Moto seasoning (if using) and season with salt.
Do ahead: Sauce can be made 2 days head. Cover and chill.
Chicken and assembly
Toast coriander seeds and cumin seeds in a dry small skillet over medium heat, shaking often, until spices are very fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool. Finely grind, then transfer spice mix to a small bowl.
Place chicken, skin side up, on a cutting board. Using your palms, press firmly on breastbone to flatten breast you may hear a crack. This means you’re doing it right. Set chicken, skin side up, on a large rimmed baking sheet. Season generously on both sides with salt, then sprinkle spice mix all over, getting in every nook and cranny. (You may have a little spice mix left over.) Tuck wings underneath the breast. Chill, uncovered, at least 4 hours and up to 2 days.
Let chicken sit at room temperature 1 hour before grilling. Drizzle with oil and pat all over.
Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill for a gas grill, leave one or two burners off). Place chicken, skin side down, on grate over indirect heat. Cover grill, placing vent (if your grill has one) over chicken so it draws heat up and over it. Grill until skin is lightly browned, 15–20 minutes. Turn chicken over and cook, still covered, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breast registers 160°, 20–25 minutes. Transfer chicken to a cutting board and let rest at least 15 minutes before carving. Serve with lemongrass sauce and rice.
How would you rate Grilled Butterflied Chicken With Lemongrass Sauce?
100% loved the chicken! I placed the rub both underneath the skin as well as on top of and did this with the salt too and the results were great! I don’t think I loved the sauce bc of the MSG (which I have nothing against). I just thought that it was a bit much for the delicate flavors of the chicken. The garlic was very strong and I love garlic, so I may try to leave out the MSG and reduce the garlic and maybe try to see if I can make my own version of a sauce. The chicken though with the toasted coriander and cumin was superb! Easy to cook as well when you spatchcock it.
This was so good! We used chicken drumsticks instead of a whole chicken, and they were juicy and delicious.
The chicken and sauce on their own were good, but together were amazing! Made everything according to directions except: no MSG, and used dried lemongrass + lemon rind in place of the stalk. Served with simple roasted brussel sprouts and brown/wild rice to not compete with the rest of the dish - perfect!
This dish is easy & flavorpacked-iɽ ladle that sauce everyday on rice or any protein. We only had pre-ground cumin and coriander and didn't have MSG. Still was awesome. Definitely a keeper-make it!
This was so delicious. I've never spatchcocked a chicken before, much less grilled a whole chicken, and the results were amazing. I'm not the biggest fan of cumin so I only did a teaspoon along with the coriander and thought it was perfect. I wish Iɽ had the MSG, but in these times I couldn't get my hands on any. I also couldn't find black sticky rice to make a proper purple sticky rice, so I just made plain sticky rice and it was great anyway. I feel fortunate to have any rice at all, as my local markets have been out for weeks. The lemongrass sauce was so good, and I feel lucky that I had a bunch of lemongrass stashed in my freezer so that I could make this. Next time I will definitely make it with the Aji-No-Moto.
The sauce was incredible. I ended up mixing it in with the rice and made fried rice the next day. 100% doing that on the regular.
Delicious! Used a whole cut up chicken instead of butterflied chicken. The sauce is a must.
So delicious and 100% unique. We make roast chickens every couple weeks, and this was totally different from anything else we've made before. The MSG is definitely essential to the sauce - gave a salty umami flavor without making the whole thing a salt bomb. We forgot to take the chicken out of the fridge in advance, so it took about 90 minutes to cook on indirect heat (instead of the 45 mins in the recipe), but it was still incredibly juicy and tender. Also love that we didn't to blend or food process the sauce. Will definitely be making this again!