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!
- 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
Directions See How It's Made
- Sprinkle the chicken with salt and pepper.
- Put oil in a deep skillet over medium high heat.
- Spread the lemongrass in the skillet.
- When lemongrass begins to fry and is fragrant, place the chicken, skin side down over the lemongrass.
- Turn the heat to medium, cover.
- Cook, turning and basting with the soy sauce every 10 minutes or so until the chicken is cooked through, about 30 minutes.
- Discard the lemongrass and serve the chicken with lime wedges and cilantro.