Lemongrass-Steamed Chicken

READY IN: 45mins
Recipe by susie cooks

The simplest and easiest way to infuse the flavor of lemongrass into chicken. A southeast Asian recipe from Mark Bittman.

Top Review by emcquaid

I did something entirely non-conventional with this recipe! I used fish instead of chicken and it was FABULOUS. I used Black Cod and followed the rest of the recipe pretty closely. I did replace cilantro/coriander with basil. It was delightful! The fish was super moist. The soy sauce definitely did not overpower it, nor did the lemongrass. I spritzed a bit of lime juice over the fish when I served it and it had this generally mildly thai-inspired flavor to it. My whole family love it! I think you should try it!

Ingredients Nutrition

  • 8 chicken thighs, trimmed of excess fat
  • salt and pepper
  • 3 tablespoons corn oil or 3 tablespoons grapeseed oil or 3 tablespoons other neutral oil
  • 6 stalks lemongrass, trimmed, halved lengthwise, and smashed
  • 3 tablespoons soy sauce
  • lime wedge
  • chopped cilantro


  1. Sprinkle the chicken with salt and pepper.
  2. Put oil in a deep skillet over medium high heat.
  3. Spread the lemongrass in the skillet.
  4. Cover.
  5. When lemongrass begins to fry and is fragrant, place the chicken, skin side down over the lemongrass.
  6. Turn the heat to medium, cover.
  7. Cook, turning and basting with the soy sauce every 10 minutes or so until the chicken is cooked through, about 30 minutes.
  8. Discard the lemongrass and serve the chicken with lime wedges and cilantro.

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