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Lemongrass Chicken

The combination of lemongrass and kaffir lime leaves is a fantastic blast of flavor and aroma that my husband and I always love. While the lemongrass gives the dish a subtle lemon perfume, the kaffir lime leaves give a strong refreshing fragrance that can't really be substituted. They are digestive aid and powerful antioxidants with many health benefits. 

I love anything with lemongrass and kaffir lime leaves. Although I don't eat them on daily basis, I do think of them many times a day and always look for new recipes using them.   Then I know that apart from making Tom Yam and spicy salad, lemongrass chicken is an easy and great way to make use of them. So here I am sharing with you lemongrass chicken recipe

Lemongrass chicken is one of very popular dishes in Bangkok. Most decent Thai restaurants especially ones that market themselves as serving healthy and fresh food should have it in their menus. It was one of my favorite dishes that I had whenever I ate out with my health conscious (and sometimes not so health conscious) friends. Juicy tender chicken was deep fried to golden crispy infused with aromatic fried lemongrass and kaffir lime leaves.  It was served with a plate of perfectly steamed fluffy brown rice. It was delicious with the fine balance of flavors and exotic refreshing aroma. I just loved the dish.  

Now that I left Thailand. I often missed lemongrass chicken for my lunch. So I decided to learn making myself. And so I did and I learned well. 

If you love lemongrass and chicken, you will love lemongrass chicken. This lemongrass chicken recipe is quite easy to prepare and I hope you get to try it out soon.   

Ingredients 
400 grams chicken thigh, cut into bite sized pieces
2 tablespoon oyster sauce 
1/2 tablespoon fish sauce
1/2 tablespoon light soy sauce
1/2 teaspoon sugar
some corn starch 
1 stalk lemongrass, sliced
3 kaffir lime leaves, cut into fine strips 
vegetable oil for deep frying 

Preparation 
1. Marinate the chicken with oyster sauce, fish sauce, light soy sauce and sugar in the fridge overnight. 
2. Discard the marinate. With paper towel, pat dry the chicken. Lightly coat it with some corn starch. Set aside. 
3. Slice the lemongrass and kaffir lime leaves.
  4. Heat up the wok with enough oil. Deep fry the lemongrass and kaffir lime leaves over medium low heat. Set aside. Keep the oil for deep frying the chicken. 

5. Deep fry the chicken over medium heat until golden crispy. 
 6. Transfer to the serving plate. Top with fried lemongrass and kaffir lime leaves. Serve with a plate of steamed rice. 

Nami | Just One Cookbook  – (September 19, 2012 at 3:38 AM) Reply To This Comment  

I love lemongrass and I must try your lemongrass chicken! The recipe I tried was from a cookbook, and I am looking forward to your version!
p.s. By the way, to answer your question, my kids are crazy for sashimi (all kinds including ikura)... they want to eat sushi everyday when we are in Japan (which don't happen....haha)

Tataya Kudo  – (September 19, 2012 at 5:44 AM) Reply To This Comment  

Thank you Nami. My kid (and I )wants to eat sushi everyday too.

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