mealsKiet Chueamrasrimeals

Spicy Lemongrass Chicken

mealsKiet Chueamrasrimeals
Spicy Lemongrass Chicken

Hello again, My name is Kiet from Jolly Kitchen. Here is what we are going to cook today. Grilled spicy lemongrass chicken.

I normally go to the supermarket maybe 2-3 times a month only when I am short on food supply. I spend quite a sometimes looking around for ingredients for my cooking. I have to admit that a shelf with clearance or marked down on price is my favourite spot. Because stores need to clear out the way for new fresh products, so the one that is about to expire in 2-4 days will have to get out of the way. Now come down to the question, is it safe to consume products that label as expiring in 2-3 days? The short answer is an absolute yes. 

Ingredients

  • 1 whole chicken

  • 2 tbsp fish sauce

  • 2 tbsp thin soy sauce

  • 2 tbsp brown sugar

  • 1 tsp cardamom powder

  • 1 tbsp chilli powder

  • 1 stalk lemongrass

  • 4 coriander roots

  • 5 garlic cloves

  • 1 ½ tsp black pepper

How to make

  • Prepare marinade sauce by pounding coriander root, lemongrass, and garlic in a mortar and pestle until they form a rough paste.

  • In a mixing bowl, add the herb paste, lemongrass, thin soy sauce, brown sugar, cardamom powder, fish sauce, and chilli powder. Stir until well combined.

  • Butterfly cut the chicken and place it in the marinade sauce. Rub the sauce over the chicken and marinate for at least 2-3 hours or overnight.

  • Preheat the oven to 220 C with top-bottom heat and cook the chicken for 20 minutes. Then switch to fan-forced and lower the temperature to 170 C and cook for another 30 minutes. Flip the chicken halfway through to ensure it is evenly browned.

  • Once done, brush the chicken with a mixture of water and honey to make the skin glossy. Serve with sticky rice.