Saw this recipe by Mrs Forrest Leong while searching for more lemongrass chicken recipes.
Ingredients
4 chicken thighs
3 stalks lemongrass, bruised (to be used for brushing thighs with oil)
2 Tbs cooking oil
Marinade
4 stalks lemongrass, ends trimmed and bruised
1 Tbs dark soy sauce
1 Tbs light soy sauce
2 Tbs oyster sauce
1 Tbs fish sauce
125ml water
Garnish (optional)
Cooking oil for deep-frying
2 stalks lemongrass, ends trimmed, finely sliced and fried
Method
1. Prepare this dish a day ahead or least 3 to 4 hours before serving.
2 Chop lemongrass finely. Heat a saucepan over medium heat. Add lemongrass and ingredients for marinade and bring to a boil. Remove from heat, cover saucepan with a lid and leave until completely cool.
3 When marinade is cool, transfer to a mixing bowl. Place chicken in to steep in the marinade. Leave for 3 to 4 hours or overnight in the refrigerator.
4 Preheat oven at 220 deg C.
5. Arrange chicken thighs on a baking tray. Dip bruised lemongrass stalks in oil and brush chicken thighs. Place thighs in preheated oven for 12 to 15 minutes.
6. Meanwhile, prepare garnish if desired. Heat oil for deep-frying, then deep-fry finely sliced lemongrass until crisp and golden brown. Set aside to drain well.
7. Remove chicken thighs from oven and place on a serving plate. Drain drippings from baking tray and serve as a dipping sauce. Serve immediately, garnished with deep-fried lemongrass, if using.
This article was first published in The Straits Times on September 30, 2007.
(Source: http://www.soshiok.com/articles/9602)
It's Yummy
Cooked this dish on Sunday. Mum said it is more fragrant than the one I did last week. Could be because I've marinated it overnight. Shall be cooking it again.
Ingredients
4 chicken thighs
3 stalks lemongrass, bruised (to be used for brushing thighs with oil)
2 Tbs cooking oil
Marinade
4 stalks lemongrass, ends trimmed and bruised
1 Tbs dark soy sauce
1 Tbs light soy sauce
2 Tbs oyster sauce
1 Tbs fish sauce
125ml water
Garnish (optional)
Cooking oil for deep-frying
2 stalks lemongrass, ends trimmed, finely sliced and fried
Method
1. Prepare this dish a day ahead or least 3 to 4 hours before serving.
2 Chop lemongrass finely. Heat a saucepan over medium heat. Add lemongrass and ingredients for marinade and bring to a boil. Remove from heat, cover saucepan with a lid and leave until completely cool.
3 When marinade is cool, transfer to a mixing bowl. Place chicken in to steep in the marinade. Leave for 3 to 4 hours or overnight in the refrigerator.
4 Preheat oven at 220 deg C.
5. Arrange chicken thighs on a baking tray. Dip bruised lemongrass stalks in oil and brush chicken thighs. Place thighs in preheated oven for 12 to 15 minutes.
6. Meanwhile, prepare garnish if desired. Heat oil for deep-frying, then deep-fry finely sliced lemongrass until crisp and golden brown. Set aside to drain well.
7. Remove chicken thighs from oven and place on a serving plate. Drain drippings from baking tray and serve as a dipping sauce. Serve immediately, garnished with deep-fried lemongrass, if using.
This article was first published in The Straits Times on September 30, 2007.
(Source: http://www.soshiok.com/articles/9602)
It's Yummy
Cooked this dish on Sunday. Mum said it is more fragrant than the one I did last week. Could be because I've marinated it overnight. Shall be cooking it again.
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