Lemongrass chicken
If you like this article, please share:RECIPE FOR LEMONGRASS CHICKEN
Source: Adapted and modified from Rasa Malaysia
Ingredients:
1 boneless and skinless chicken breast/2 boneless chicken thigh (approx. 220g) – cut into 1-inch pieces
1 lemongrass
1 small shallot (sliced)Seasonings (1):
2 tsp fish sauce (I use Knife brand – reduced salt)
1 garlic clove (crushed)
¼ tsp turmeric powder
¼ tsp paprika powder
½ tsp sugar
Spring onions (for garnishing)Seasonings (2):
2 tbsp sugar
1 tbsp water + 2 tbsp hot water
=> use only 2 tsp caramelized sugarMethods:
- For lemongrass, discard the outer layer, cut off the upper green stalk and use only the tender inner white bulb. Mince it finely or grind it with food processer.
- In a bowl, combine seasonings (1). Add the chicken meat to coat. Cover with cling wrap and keep in the fridge to marinade for at least half and hour.
- In a small saucepan (with 10cm diameter), mix 2 tbsp sugar with 1 tbsp water. Cook over high heat, stirring until the sugar is dissolved. Then cook without stirring until a deep amber caramel forms (refer to note 1).Remove from the heat immediately and stir in the remaining 2 tbsp hot water. Leave the caramel in the saucepan to cool. Do not transfer it out (refer to note 2). Set aside.
- Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass and shallot. Stir-fry until fragrant. Only use 2 tsp caramel to the coat the chicken in step (2) before adding it into the wok for stir-frying. Stir-fry until the chicken is just cooked through and the sauce is slightly thickened. Dish out and garnish with spring onions. Best to serve with warm rice.
Note:
- Be sure to watch it carefully. Once it begins to darken, it will cook very quickly. You may need to swirl the pan to ensure an even colour.
- If the caramelized sugar has hardened, heat up the pan slowly to re-liquify the sugar.
- Cut the chicken breast in thinner pieces so it can be cooked easily and doesn’t turn hard during stir-frying.
- When buying lemongrass, look for firm stalks which don’t look dry or brittle. Avoid soft or rubbery stalks. Lower stalk should be pale yellow (almost white) in color while upper stalks are green. Do not purchase those with crusty or brown outer leaves.
58 Comments
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so gorgeous! 🙂
BBO: Thanks!! 😉
this is so refreshingly delicious! yummy!
j3ss kitch3n: Yes, you got it all! 😉
I don’t eat chicken but the flavors sound delicious and I love the presentation with the cucumber slices.
Xiaolu: Thanks!!
yumm, love the taste and smell of lemon grass, have a nice day, hope you are doing well 🙂
Nammi: Thanks!! I’m fine. Thanks for dropping by! 😉
I have a jar of coarsely cut dry lemongrass from a Thai market. Any idea of how many teaspoon or tablespoon will be the equivalent of one stalk of inner white bulb?
Wendy: I think it’s equivalent to around 1-1.5 tbsp. But I would suggest that you use fresh finely minced lemongrass as I’m afraid that the end results will vary. Hope it helps. 😉
Thanks.
Just finished my lunch – looking at this I think I can have another bowl of rice.
Chris: Yeah, it’s so good that I can even eat it on its own. 😉
Love the unique scent that lemongrass brings to so many dishes! Thank for sharing this yummy chicken recipe…can’t wait to give this a try myself!
Jen (TOH): Thanks!! Yes, lemongrass is really a great herb with unique scent! 😉
Oh my, this looks great!!!
I bought lemongrass fer weeks ago and it is still there because I have no idea how to use it…
I can make a vegetarian version of this with mushrooms…it seems too delicious to skip it…
Mika: Thanks!! Your vegetarian version sounds yummy!! What a great idea to use mushrooms! 😉
Bravo! You finally got it right! Lemongrass chicken is one of favourite too! This must be mouth-watering… 😀
Alice: Thanks!! Yes, it’s so good! I really can’t wait to share this recipe with everyone!! 😉
Turmeric and lemongrass are my favorite and this chicken dish looks so delicious and flavorful.
Anncoo: Thanks!! 😉
I love the fresh flavor of lemongrass but I’ve never actually cooked with it myself before! This chicken has a beautiful color on it…what a great dish!
Joanne: Thanks!! If you like Vietnamese/ Thai food, this one will surely please your palate. 😉
I love lemongrass too! I think I still have 2 stalks in the freezer. You reminded me of a coriander chicken dish that uses lemongrass – have not cooked it for a long time.
Turmeric is my fav. spice as well. I add it in many dishes including chicken soup.
Tigerfish: Your coriander chicken sounds yummy! Never try to add tumeric in chicken soup. Sounds so interesting! 😉
I love lemongrass! I think it gives a wonderful flavor!
Peachkins: Yes, it is indeed very flavourful!
And it looks delicious too.
Your photographs are so beautiful!
Joyti: Thanks for your sweet comment. 😉
Your presentation is flawless!
The Sudden Cook: Thanks for your wonderful compliment! I’m so flattered!
Lovely! With all the benefits, I need to eat more lemongrass.
Ching: Thanks!! Yes, it’s a not-to-be missed ingredient in our diet. 😉
Love your plating! It’s hard to find a lemongrass recipe without chili, this sounds great!
Pigpigscorner: Thanks!!
I love lemongrass and I think it goes really well with meat and poultry.
Lee Mei (MCH): Yes, you’re right! It also goes well with tom yum soup too. 😉
The lemon grass make the dish tastes fantastic.
Thank you.
Wendy: You’re always welcome. Hope this recipe suits your taste bud. 😉
I adore lemongrass. The aroma is incredible and it keeps well in the fridge. Your dish looks fantastic!
Noobcook: Thanks!! Yes, it is really an aromatic herb for cooking. 😉
Is the “1 tbsp water + 2 tbsp water” in seasoning (2) “1 tbsp water + 2 tbsp hot water”?
Mei Ling: Sorry for the confusion. It should be 2 tbsp hot water. The reason for using hot water is to avoid the caramelised sugar to harden. Happy trying! 😉
That lemongrass chicken is looking good!
Kevin: Thanks!! 😉
My son is taking tumeric quite well after trying out the pilaf receipe. And has been asking for yellow rice instead of the white one. I shall try this lemongrass chicken. Looks and smells good! Will the sugar burnt in seasoning 2?
Evelyn: That’s great to know that he loves yellow rice. I also have the inclination to yellow rice too. Hehehe! No, it won’t if you follow my steps carefully. Happy trying! Hope it suits your son’s palate.
I cooked today. Taste like satay? Not too bad though:P Probably I replaced caramelised sugar with honey instead because former has bitter taste. When the sugar began to turn amber in color, it darken (blackish brown) quickly. And it sizzled when I add the hot water. Can you advise if it is correct?
Evelyn: Yeah, the chicken does taste a bit like satay. If the caramelised sugar is blackish brown and tastes bitter, then you may have overcooked it. Yes, it will sizzle if the caramelised sugar is too hot. There are two ways to rectify this problem. First, get a small saucepan with 10cm diameter. Second, maintain a reasonable distance between the heat and the pan, not too far or too close. Keep a close watch on the mixture. For your case, remove the pan immediately from the heat once the colour starts to turn light amber brown in colour. Try to make the caramelised sugar at your free time until you have perfected the skill. It took me a few attempts to get it right. Happy trying! Hope to hear from you again. 😉
Thanks for your advice. I will try again. Have a nice weekend! 🙂
Evelyn: You’re always welcome! Have a nice day to you too!! 😉
Sounds awesome and your pictures make it look more delicious! Will try this for dinner tonight. 🙂
Priyanka: Thanks for your compliment! Hope it suits your family’s palate. 🙂
Sure it does! And I made it for dinner yesterday… do take a look! Thanks again! 🙂
Priyanka: Yours looks superb!! So happy that it suits your palate. 🙂
[…] chance to use it in any of my recipes. Then suddenly I landed on this lemongrass chicken recipe at Food-4tots through Foodgawker and immediately decided to make it for dinner. As you might know this already, […]
Why do we make all that carmelized sugar and then use 2 tsp to coat the chicken? Is there a use for the rest of it?