Skip to main content

Lemon Grass Chicken


This is a super easy dish that I prepared for dinner recently.  There's practiclly no oil in this chicken dish except for the fat from the chicken leg which is very minimal.  If you prefer a light, less oil meat dish, try this!











This is very aromatic and you can serve it with white rice or bread  ............... Enjoy!

Ingredients
  • 3 chicken legs about 600 gm, skin removed, deboned and cut into 4 pieces each
  • 12 stalks lemon grass/serai
  • 5 pips garlic
  • 12 shallots
  • 1 tsp salt
  • 1.1/2  Tbsp brown sugar
  • 1.1/2  Tbsp fish sauce
  • 1/2 cup water
  • 1/2  tsp dark soya sauce
Preparation
  1. Smash up 8 stalks of  lemon grass and slice up the remaining 4 stalks thinly, mix them into the chicken pieces.
  2. I used a garlic press to press out the shallots and garlic and mix these into the chicken as well.
  3. Add in the brown sugar, fish sauce and salt.  Mix well. (Best to marinate this overnight, keep refrigerated).
  4. Put the chicken pieces into a wok, add in the dark soya sauce, water, cook under medium to low heat.
  5. When the sauce is semi-dry, discard the crushed lemon grass and pan-fry the chicken till dry.
  6. Test for taste, dish up.
  7. Serve

I'm submitting this post to  Muhibbah Malaysian Monday.  Do check it out  'here'.


Labels:

Comments

  1. My Little SpaceJune 24, 2011 at 11:33 AM

    Ooo... these chicken must be so frangrant & flavourful. Hmm... I can almost smell it here too. Yummm... Oh wow, time flies so quickly. Another weekend to come! Have a great day.
    Kristy

    ReplyDelete
  2. Yummy BakesJune 24, 2011 at 11:36 AM

    Sound simple and look delicious.

    ReplyDelete
  3. Biren @ Roti n RiceJune 24, 2011 at 12:49 PM

    Sounds delicious and very appetizing! I like it that it is so easy to prepare.

    ReplyDelete
  4. JeannieJune 24, 2011 at 1:43 PM

    Another simple and delicious dish to try, I like:D

    ReplyDelete
  5. ann lowJune 24, 2011 at 2:30 PM

    Cheah, I can smell the aroma of this chicken dish and definitely can eat with extra rice.. so yum..yum!

    ReplyDelete
  6. MaryMohJune 24, 2011 at 2:42 PM

    This must be a very delicious dish...full of flavour. I love it. I will eat the whole plate...all for myself...hehe

    ReplyDelete
  7. ElinJune 24, 2011 at 4:02 PM

    Cheah, I have never use lemongrass for chicken dish...it must be very flavorful and fragrant...I must try this out for sure. Thanks, will cook this for our meal....can imagine how tasty this is and healthy too :)

    ReplyDelete
  8. Angie's RecipesJune 24, 2011 at 6:25 PM

    The chicken must have tasted really good cooked with lemongrass.

    ReplyDelete
  9. lenaJune 24, 2011 at 11:01 PM

    this is kind of a new marinating ingredients to me for lemongrass chicken, thanks for sharing it with us!

    ReplyDelete
  10. yummylittlecooksJune 25, 2011 at 12:02 AM

    Wah, so easy to make and yummy,kids will love it.

    ReplyDelete
  11. Sokehah cheahJune 25, 2011 at 8:43 AM

    Kristy
    Thanks. Oh yes, time really flies nowadays. You have a lovely weekend too!

    Yummy Bakes
    Yes,it's easy. So try it!

    Biren
    Yes, suits lazy me!

    Jeannie
    Easy and delicious!

    Anncoo
    This is indeed very appetising!

    ReplyDelete
  12. penny aka jeroxieJune 26, 2011 at 9:47 PM

    Must be super fragrant with all the aromatics

    ReplyDelete
  13. Sokehah cheahJune 27, 2011 at 12:20 AM

    MaryMoh
    Yes, it's delicious and aromatic!

    Elin
    Think your WB will like it!

    ReplyDelete
  14. ZoeJune 28, 2011 at 9:43 AM

    Love the lovely lemongrass frangrant. This looks very delicious.

    ReplyDelete
  15. Sokehah cheahJune 28, 2011 at 9:45 AM

    Zoe
    Yes, the lemongrass sure gives great aroma!

    ReplyDelete
  16. Shu HanJuly 4, 2011 at 10:47 PM

    that sound simple enough for me to try myself! that said, it doesn't look any less delicious, love the smell of lemongrass!

    ReplyDelete
  17. shazJuly 5, 2011 at 9:09 PM

    How did I miss this? Sounds absolutely fantastic. Must have smelt great too.

    ReplyDelete
  18. Sokehah cheahJuly 6, 2011 at 12:00 AM

    Shu Han
    Yes, it's indeed very easy to prepare.

    Shaz
    Oh yes, lemon grass is truly aromatic.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more