XLeezardx Posted June 10, 2009 Share Posted June 10, 2009 Here is a very inexpensive chicken dish that’s explosive with flavor. With this dish, you must be careful and keep an eye on the sugar charring and oil splashes when cooking on a stove. you cna also grill this as well. Lee's Lemongrass Chicken Recipe Serves 4-5 with steamed rice and other side dishes Ingredients 8-10 Chicken thighs (Skinless and boneless if possible) 1 Whole white onion (Large) 2 tbsp Canola Oil Marinade 1 tbsp ground black pepper 1 tbsp Sesame Oil 2 tbsp Oyster Sauce 2 tbsp Soy Sauce 2 tbsp Chili Paste (optional) 4 tbsp Sugar 4 tbsp minced Lemon grass 6 cloves of minced garlic Directions ** This is a dish that you must prepare the night before** De-bone all of the thighs and remove skin. Cut the chicken 1 x 2 inch bite size strips and place in a gallon zip lock bag. Put all of the marinade ingredients in the bag and mix it up real good. Put the bag in the fridge and let sit for at least 6 hours. Put up the onions into long 1.2 inch thick strips and set aside. Heat up a Wok or large frying pan with canola oil on medium high. Carefully place the chicken evenly spread and close the lid immediately (oil will splash everywhere). After about a minute or so open the lid and then move the chicken around a little so they won’t stick to the pan. Close lid again and let cook for 5-6 minutes. Now remove the lid and flip all the pieces of chicken to the other side. There should be some burnt sugar... that’s normal. Let it cooked uncovered for another 2-3 minutes then move all of the chicken to 1 side of the pan. Turn the heat up to high and place the onions in the pan. Stir fry the onions for 2 minutes then just stir up everything together for another minute. Remove from pan and Serve with steam rice. http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Lemongrass%20Chicken/IMG_4810.jpg http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Lemongrass%20Chicken/IMG_4817.jpg http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Lemongrass%20Chicken/IMG_4820.jpg http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Lemongrass%20Chicken/IMG_4839.jpg http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Lemongrass%20Chicken/IMG_4842.jpg I use Chinese broccoli with oyster sauce as a side dish http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Lemongrass%20Chicken/IMG_4844.jpg http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Lemongrass%20Chicken/IMG_4846.jpg Link to comment Share on other sites More sharing options...
RyanGT Posted June 10, 2009 Share Posted June 10, 2009 Once again, thx for posting this recipe. Another weekend adventure for me!!! Keep those recipes coming!! . . I have enough drama for now..... Link to comment Share on other sites More sharing options...
TrueWhiteBoy Posted June 11, 2009 Share Posted June 11, 2009 No kidding, I'm looking forward to trying this next week. I'm curious, what's the taste like? Even though the name of the dish is Lemongrass Chicken it seems like the lemongrass would be overpowered by the chili sauce. Which to me wouldn't be a bad thing, as I enjoy just a small amount of lemongrass taste, but I was curious. Link to comment Share on other sites More sharing options...
RyanGT Posted June 17, 2009 Share Posted June 17, 2009 I cooked this last night... was quite easy. I have a couple questions: Why does your chopped lemon grass and garlic look so green? Are you holding out on us with a special ingredient / herb??? And my marinade looks more watery than the one in the pics. Everything still came out tasty tho'! . . I have enough drama for now..... Link to comment Share on other sites More sharing options...
fishbone Posted August 6, 2009 Share Posted August 6, 2009 Made this last night and I loved it, but I did screw up on a few things. I didn't buy enough lemongrass, I never cooked with it and when I found it at the store, looking all dry and brown on the outside, I was a little skeptical. I only bought enough for 2 tablespoons instead of 4 However, by having the whole thing marinade for a good 12-14 hours, I think it took some extra flavor out of what lemongrass WAS there, because you could still tell it was present. I used way too much oil in the pan. I assume that you just use the same amount you'd use for anything else cooking? I found it too garlicky. 6 cloves for 8 thighs, can definitely tell it's there. Next time I'll try 3 cloves at most, I think. Good eatin' though, even with the screw-ups, it was still very good chicken. I love making this kind of stuff, it's the reason I like asian buffets. I'm a sucker for chicken and beef cooked like this Link to comment Share on other sites More sharing options...
Jim_KT Posted August 14, 2009 Share Posted August 14, 2009 My wife and I made this recipe and it is absolutely killer. Love it. Link to comment Share on other sites More sharing options...
enthusiast Posted August 19, 2009 Share Posted August 19, 2009 How long do you blanch your Broccoli for? I will try this recipe on the weekend. MMmmmm! My mod list Link to comment Share on other sites More sharing options...
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