Lemongrass Chicken-6

A neighbour gave us a big bunch of lemongrass so it was the perfect time for me to make an old classic recipe, Lemongrass Chicken that I haven’t made for quite a while. Originally this recipe is from The Secrets of The Red Lantern cookbook by Pauline Nguyen, one of the owners of the famous Red Lantern Restaurant in Sydney, with some slight changes.

You can also do this recipe with tofu for a vegetarian option. It is a great one to have up your sleeve for a quick and different weeknight meal. It is very moreish and the fragrant lemongrass sauce is perfect with clean steamed rice and simple green vegetables.

Lemongrass Chicken-2

Lemongrass Chicken

Lemongrass Chicken-4

Lemongrass Chicken-5

Lemongrass Chicken Recipe

4 tbsp fish sauce
1 tsp sugar
2 lemongrass stalks, white part, finely diced
4 garlic cloves, finely diced
1 large red chilli, finely diced (seeds removed if you prefer milder)
500g free-range chicken, breast or thigh, roughly cut into 4cm cubes
1/2 onion, finely diced
1/2 cup chicken stock or water
1/2 onion cut into wedges

To serve:
Fresh coriander, steamed rice, steamed green vegetables

 In a bowl place the fish sauce, sugar, half the lemongrass, half the garlic and chilli. Mix together and add the chicken pieces. Stir to coat the chicken and allow to sit for a couple of hours or overnight. In a medium-hot saucepan place some vegetable oil and then add the finely diced onion and remaining garlic and lemongrass. Allow to cook for a few minutes until the onion becomes translucent but be sure not to burn the garlic. Turn up the heat to high on your pan. Add the chicken pieces reserving the marinade. Allow to cook for a couple of minutes, turn and do the same on the other side. Add the onion wedges and pour over the reserved marinade and stock or water. Cover with a lid, turn down the heat to medium and allow to cook for 5 minutes. The onion should be starting to soften but still a bit crunchy.Serve immediately with fresh coriander, steamed rice and steamed green vegetables.
Serves 4.

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