Lemongrass Roast Chicken Food

LEMONGRASS WHOLE ROASTED CHICKEN

Steps:

• Remove 2 Tbsp of lemongrass and set aside in a small bowl. Combine the remaining lemongrass, shallot, garlic, soy sauce, sugar, fish sauce, chili flakes and salt in a large bowl. Add the chicken and turn to coat, tucking some marinade underneath the skin. Pour any excess marinade into the bird cavity. Cover the chicken with plastic wrap, then marinate in the refrigerator for at least 4 hours, preferably overnight. Bring the chicken to room temperature before baking.
• Preheat the oven to 350˚F. Put the chicken, breast side down, on a rack in a roasting pan. Bake for 40 minutes. Turn the bird over and roast until the chicken is cooked and nicely browned, about 20 to 30 minutes more. About 10 minutes before the chicken is done, combine the remaining 2 Tbsp lemongrass with the cilantro and oil. Brush the mixture on the bird, then continue to roast until it is done and the juices run clear. Let the chicken rest 10 minutes before carving. Serve with Soy-Lime Dipping Sauce and fried or steamed rice. (The pan juices are delicious on the rice).
• Sauce:.
• Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.

ROAST CHICKEN WITH LEMON GRASS

Steps:

• If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and chop fine. If you are using dried lemon grass, soak in warm water for 1 hour, then drain and chop fine. Place the lemon grass, garlic, shallots, chilies, sugar, salt, fish sauce and 2 tablespoons water in a blender and blend to a paste.
• Rinse the chicken well and pat dry. Carefully loosen the skin on the breast and legs, pushing your fingers between the skin and meat to form a pocket. Rub half of the lemon grass paste over the meat under the skin. Rub the remaining paste over the skin and inside the cavity. Tuck the wings underneath; tie the legs with twine. Let stand for 30 minutes.
• Preheat the oven to 425 degrees. Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the oven temperature to 375 degrees and continue roasting for 1 1/4 hours, basting the chicken with the vegetable oil and the pan juices. The chicken is done when it registers 180 to 185 degrees on an instant-reading meat thermometer. Let the chicken stand for 10 minutes. Serve with white rice and nuoc cham dipping sauce (see recipe).

THAI LEMONGRASS CHICKEN

Steps:

• In a mortar or spice mill, grind garlic, peppercorns, cilantro roots and salt and set aside in a large dish or resealable plastic bag.
• Using spice mill or food processor, pulse lemongrass a few times until it is finely shredded and add to ground spices.
• Mix in lime juice, mixing well.
• Add chicken to mixture and work mixture into flesh, using your hands, and allow to marinate for 6 hours or overnight.
• Preheat oven to 400°F.
• Roast chicken in a pan with a drainage rack for 40-45 minutes or until juices run clear.
• Serve garnished with fresh cilantro sprigs, if desired.
• Pass Thai red chile sauce (nam prik dang) (can use recipe# 30195) at the table, and serve with steamed jasmine rice.

CHICKEN WITH LEMONGRASS & COCONUT

Steps:

• Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
• Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.

LEMONGRASS CHICKEN

Steps:

• slice chicken into bite size pieces. combine with the fish sauce, sugar, 3/4 lemongrass, 1/2 chilli and 1 chopped garlic clove. Marinate for 2 hours (ideally marinated overnight, or if in a rush give it as much time in the marinate as possible). I've marinated for 10min and its fine.
• In a large saucepan on medium heat, add the oil, remaining 3/4 lemongrass, 1/2 chilli, 2 chopped garlic cloves. Fry just until garlic starts to brown.
• Then add the chicken and add the onions and fry for 1 to 2 minutes, stirring occassionally.
• Add the chicken stock and stir for 1min. Reduce the heat slightly and cook for a further 4 min or until the liquid has reduced slightly.
• Put it into a bowl and garnish with coriander leaves, bit of cracked pepper, fried onions or spring onions. To serve with boiled jasmine rice.
• TIP: if the ingredients start to become dry in the pan at any stage, add water (or some of the chicken stock) to stop it from burning.
• You can also find the fried onions at oriental stores, they are a great garnish on pretty much any vietnamese dish!

CHICKEN ROASTED WITH LEMONGRASS AND GARLIC

Steps:

• Puree the first 7 ingredients, 3 tablespoons oil, and 2 tablespoons sugar in blender. Place chicken in resealable plastic bag. Add lemongrass marinade and seal; turn to coat. Refrigerate overnight.
• Preheat oven to 450°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Remove chicken from marinade and season with salt. Add chicken, skin side down, to skillet. Cook until golden brown and crisp, about 8 minutes. Turn skin side up; transfer skillet to oven. Roast until chicken is cooked through, about 25 minutes.
• Meanwhile, heat 1 tablespoon oil in medium skillet over medium-high heat. Add onion; sauté until golden brown, about 5 minutes. Add green beans, bell pepper, soy sauce, rice vinegar, and 1 1/2 teaspoons sugar and cook until beans are tender and liquid reduces enough to coat beans, about 5 minutes. Divide between 2 plates. Top with chicken.
• *Available at Asian markets, specialty foods stores, and some supermarkets.

ROAST SPATCHCOCK CHICKEN WITH LEMONGRASS, HONEY & FISH SAUCE

Steps:

• To spatchcock the chicken, put the bird on the worktop, breast-side down, with the legs pointing towards you. Using good kitchen scissors, cut through the flesh and bone along both sides of the backbone (and either side of the parson's nose). Remove the backbone and keep it for stock (freeze until you've gathered a few). Turn over the chicken, then flatten it by pressing hard on the breastbone with the heel of your hand - you'll feel it breaking and flattening under your hand. Remove any big globules of fat and neaten any ragged bits of skin.
• To make the marinade, remove and discard the coarse outer layer of leaves and the green tips from the lemongrass. Chop the pale inner core finely, then pound using a pestle and mortar with the garlic, ginger and chillis. Transfer to a bowl, then add the rest of the ingredients. Put the chicken in a dish that will fit in your fridge. Gently loosen the skin on the breast, then work your fingers in between the skin and the flesh, including the legs. Spoon some of the marinade under the skin, then spread more marinade all over the chicken (use no more than half the marinade in total at this point). Cover the bird with cling film and chill in the fridge for a few hours, or overnight.
• Heat oven to 180C/160C fan/gas 4. Put the chicken, breast-side up, in a roasting-tin in which it fits snugly (if there's too much room around the bird, the marinade will burn). Scrape all the marinade from the dish over the bird. Season all over, then roast for 1 hr 10 mins. Baste after 15 mins with all the juices from the tin. Baste again after 30 mins, then cover with foil (if the chicken isn't very brown, don't cover with foil yet - keep checking until it is brown, then cover). After 50 mins, spoon over the remaining marinade, cover with foil again and cook for the final 20 mins.
• To check that the chicken is cooked through, pierce the bird between the leg and the rest of the body - the juices should be clear. Cut into portions, then serve with rice and stir-fried green veg.

THAI LEMONGRASS ROAST CHICKEN

Steps:

• In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it.
• Heat the oven to 350°F Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minute Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minute The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor.
• About 10 minute before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minute out of the oven before carving.

ROAST CHICKEN WITH LEMONGRASS

Steps:

• Preheat oven to 240°C Rinse the chicken and pat dry with paper towels.
• Mix half the lemongrass stalks, garlic cloves, ginger, salt and pepper (and any other herbs you want to use) in a food processor.
• Place the chicken in a roasting pan. Rub the lemongrass mixture well all over the chicken. Leave to sit for 30 minutes to an hour.
• Just before roasting, stuff the rest of the lemongrass stalks into the chicken (like turkey stuffing).
• Pour the water into the roasting pan (not over the chicken).
• Cover the chicken and place in the oven. Lower the heat to around 200°C.
• Slowly roast the chicken for around 1.5 - 2 hours, checking every thirty minutes or so to make sure it doesn't burn. If the pan dries out, add enough water to cover the bottom.
• While checking on it, use a ladle to pour the juices from the bottom of the pan over the chicken. This gives it more flavour and adds to that nice crispness of the skin.
• When cooked, remove the chicken from the pan and allow to sit for a few minutes. Serve whole or chopped.

LEMONGRASS CHICKEN

Steps:

• Wash and dry the chicken and trim off any fat. Cut the chicken breast across the grain on the diagonal into 1/8-inch strips.
• Cut these strips into 2-inch pieces.
• Combine the chicken, honey, and 1 tablespoon fish sauce in a bowl and stir to mix.
• Let marinate for 5 to 10 minutes.
• Trim the green leaves and root end off the lemongrass stalk and strip off the outside leaves.
• What remains will be a greenish crea m-colored core 4 to 5 inches long and 1/4 to 1/2 inch thick.
• Mince the core finely: You'll need about 2 tablespoons.
• Just before serving, heat a wok (preferably nonstick) over high heat and swirl in the oil.
• Add the garlic and lemongrass and stir-fry until fragrant but not brown, about 15 seconds.
• Add the chicken and stir-fry until the pieces turn white, about 1 minute. Move the chicken to the sides of the wok and add the o nion to the center.
• Stir-fry until the onion loses its rawness, about 1 minute. Mix the chicken back in the center of the wok, add the remaining fish sauce, continue stir-frying until the chicken is cooked, 2 to 3 minutes.
• Correct the seasoning, adding honey or fish sauce to taste. The dish should be a little sweet and salty.
• Sprinkle the chicken with the cilantro, if desired, and serve at once.