LEMONGRASS CHICKEN RECIPES RECIPES

Steps:

• Combine the chicken, fish sauce, sugar, cornflour and half the lemongrass in a large bowl. Leave to marinate for 10 minutes. Heat 1 tablespoon of the vegetable oil in wok over high heat. Add remaining lemongrass, garlic, chilli and onion and stir-fry for a minute. Push all the ingredients to the side to make a space for the chicken. Add the remaining 1 tablespoon of oil and then add the chicken. Spread the chicken out and allow to cook for 2-3 minutes or until starting to brown. Then stir-fry and toss everything together. Add the coconut water and simmer for 5 minutes or until the chicken is cooked through and the sauce has thickened slightly. Serve the chicken with steamed rice and top with coriander leave if using.

Steps:

• In a large bowl, toss chicken with 3 tablespoons fish sauce, 3 tablespoons lemongrass, cooking oil, 2 tablespoons sugar, 2 tablespoons garlic, 1 teaspoon bird's eye chili, salt, and season with pepper. Cover and marinate at room temperature for 15 minutes or up to an hour.    In a cast-iron Dutch oven over medium heat, brown chicken thighs skin-side down, about 5 minutes, turning to brown evenly. Set aside on a plate. Don’t worry if chicken isn’t fully cooked yet; it will finish cooking during the braising process. Discard liquid remaining in the Dutch oven.  Return over medium heat and add 2 tablespoons of sugar in a thin, even layer to Dutch oven. Leave it undisturbed to completely caramelize, about 5 to 8 minutes.  Once sugar caramelizes, add remaining minced lemongrass, garlic, and chilies (to your taste), stirring until fragrant, about 30 seconds. Pour in coconut water, remaining sugar and fish sauce and bring to a boil. Add chicken back into the Dutch oven. Flip chicken to coat evenly and eventually back to skin-side-up.   Reduce heat and simmer, partially uncovered for about 25 minutes or until chicken is cooked through. The chicken should have an internal temperature of 165°. Transfer chicken to a plate and spoon some of the braising liquid over. Remaining braising liquid can be served individually on the side as additional dipping sauce for the chicken. Serve immediately with jasmine rice.