CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER
This is a trip down memory lane for me. The aromas coming from the oven take me straight back to Mrs. Ayyer's kitchen. It is an easy-to-make family-style dish. Any left over will make a marvelous salad. Use the stewing liquid as a dressing.
Provided by Food Network
Categories main-dish
Yield Serves 6
Number Of Ingredients 12
Steps:
- 1. Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized.
- 2. Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat.
- 3. Preheat the oven to 300 degrees F.
- 4. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender.
- 5. Serve, family style, with basmati rice, a green salad, and warm Indian breads.
- Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
- Wine suggestions: Qupe Syrah Louis M. Martini Red Zinfandel
LEMONGRASS-STEAMED CHICKEN
The simplest and easiest way to infuse the flavor of lemongrass into chicken. A southeast Asian recipe from Mark Bittman.
Provided by susie cooks
Categories Poultry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the chicken with salt and pepper.
- Put oil in a deep skillet over medium high heat.
- Spread the lemongrass in the skillet.
- Cover.
- 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.
STEAMED CHICKEN WITH LEMONGRASS AND GINGER
Make and share this Steamed Chicken With Lemongrass and Ginger recipe from Food.com.
Provided by MarraMamba
Categories Poultry
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix the lemon grass, garlic and ginger together, season with salt and freshly ground black pepper and rub over the chicken. Leave to marinate for 20 minutes.
- Put just enough water into a steamer or pan and place the rack or steamer basket on top. Place the chicken and seasoning inside, cover and steam for 15-20 minutes.
- Scatter over the broccoli florets and cook for another two minutes. Remove the steamer tray and set aside.
- Whilst cooking the fragrant chicken juices should have dripped down into the water to make a stock and evaporated to leave approximately a glass full of liquid (about 80-100ml - if you find you have too much liquid, bring to a fast boil and reduce).
- Thicken the stock with cornflour and season if necessary.
- To serve, arrange the chicken on a plate and scatter over the broccoli, and toasted almonds then drizzle with the sauce. Serve with steamed rice.
ROAST CHICKEN WITH LEMONGRASS
Make and share this Roast Chicken With Lemongrass recipe from Food.com.
Provided by Super Izzie
Categories Whole Chicken
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 726.3, Fat 53, SaturatedFat 15.1, Cholesterol 243.8, Sodium 519.2, Carbohydrate 1.1, Fiber 0.1, Protein 57.5
CHICKEN WITH COCONUT MILK, LEMONGRASS, AND GINGER
Make and share this Chicken With Coconut Milk, Lemongrass, and Ginger recipe from Food.com.
Provided by AZPARZYCH
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized
- Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat
- Preheat the oven to 300 degrees F.
- Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender
- Serve, family style, with basmati rice, a green salad, and warm Indian breads
- Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
Nutrition Facts : Calories 282.5, Fat 17.4, SaturatedFat 8.2, Cholesterol 10.5, Sodium 29.7, Carbohydrate 30.4, Fiber 1.9, Sugar 17.6, Protein 3.1
CHICKEN WITH LEMONGRASS
The lemongrass, really compliments this easy and nutritious recipe. Serve with Asian noodles or steamed white rice.
Provided by - Carla -
Categories Chicken
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and fry onion with garlic for 1 minute. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili and stir fry for 4 minutes.
- Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili pepper and stir fry 5 minutes.
- Add water and continue to stir fry an additional 8 to 10 minutes, or until chicken is just about cooked through.
- Remove smashed Lemongrass.
- Add the coconut milk and simmer, stirring, until sauce it thickened.
- Serve over Asian noodles or steamed white rice.
- Garnish with sprinkled chopped nuts and the freshly chopped cilantro.
STEAMED CHICKEN WITH GINSENG
Make and share this Steamed Chicken With Ginseng recipe from Food.com.
Provided by Kim Ong
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken in Shaoxing wine, light soy sauce, oyster sauce and pepper for 10 mins.
- Add in the remaining ingredients and mix well.
- Steam on high heat for 10 minutes until chicken is cooked.
Nutrition Facts : Calories 1735.4, Fat 22.2, SaturatedFat 5.9, Cholesterol 138.6, Sodium 1270.4, Carbohydrate 376.6, Fiber 40.2, Sugar 317.1, Protein 44.5
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STEAMED CHICKEN WITH LEMONGRASS - ASIAN FOOD NETWORK
From asianfoodnetwork.com
Reviews 1Total Time 2 hrs 45 minsServings 6
- Marinate and stuff chicken. In a bowl, mix ginger, minced garlic, chopped coriander, ½ tsp white pepper, ½ tsp black pepper and 1 Tbsp soy sauce. Rub in all of the marinade evenly over the chicken. Place it into the refrigerator to marinate for 2 hours. | Add more flavor and save time by marinating the chicken the night before
- Steam chicken. Once the chicken is done marinating, lay out 2 lemongrass stalks onto a heatproof dish, then place the whole chicken on top. Steam in the oven on medium steam setting for 45 minutes, otherwise, steam in a pot on high heat filled with water, with the dish on a rack. When cooked, remove from heat and transfer to a serving plate.
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