Focusing on the Chicken Part 3

     Those who know me very well would know that I am devoted to lemongrass, and anything that has lemongrass as one of its properties. Lemongrass soap and lemongrass shampoo from Australia and New Zealand respectively are the little luxuries in my bathroom. Whenever hubby changes the bed linen, he would sprinkle drops of lemongrass oil onto the bed to delight his wifey. If lemongrass drinks are in the menu, I’d never fail to order them. And needless to say, I love lemongrass in my food too.

     

     This post is not only about my beloved lemongrass as the chicken saga continues. So I am sharing the recipe of a regular dish in my kitchen — Fiery Lemongrass Chicken.

The chicken, the trusty pestle n mortar and the 4 important ingredients

Fiery Lemongrass Chicken

Ingredients :

2 boneless chicken thighs (cut into pieces)

9 bird’s eye chili (less can be used for a less fiery dish)

3 cloves garlic

1 stalk lemongrass (pounded)

2 tbsp oil

3 tbsp water

1 tsp cornflour

1/2 tsp pepper

1/4 tsp dark soya sauce

1/4 tsp sesame seed oil

4 tbsp brown sugar

1 1/2 tbsp fish sauce

2 tbsp tom yam paste

Method :

1. Season chicken with cornflour, pepper, dark soya sauce, sesame seed oil, half of the brown sugar, fish sauce and half of the tom yam paste. Leave to marinate for at least 1 hour.
2. Heat oil in wok and stir fry the garlic, bird’s eye chili and pounded lemongrass with the remaining tom yam paste till aromatic.
3. Add marinated chicken and the remaining brown sugar, toss till well-mixed and fry till golden brown.
4. Add water and simmer until sauce has thickened. Serve hot.

This recipe was adapted from Minty’s Kitchen’s Thai Spicy Lemongrass Chicken     

     

My Fiery Lemongrass Chicken

     If you are wondering why fiery dishes are always featured in my kitchen, the answer is because I cook to please hubby, who enjoys spicy dishes. The spicier, the better, that’s his motto.