Best Braised Lemongrass Chicken Recipes

BARBECUE-BRAISED THAI CHICKEN LEGS WITH LEMONGRASS GLAZE

Steps:

• SEASON In a small bowl, combine the turmeric, ginger, coriander, cayenne, and 1 tsp. salt. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours but preferably overnight. SEAR Prepare a gas grill for direct grilling over medium heat. Grill the legs until they begin to brown on both sides, 3 to 5 minutes per side (watch carefully for flare-ups). Set aside. BRAISE Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, heat the oil over medium heat. Add the scallions and stir for 1 minute. Add the lemongrass and stir for 1 minute. Add the garlic and ginger and stir for 1 minute. Stir in the curry paste until the vegetables are evenly coated. Add the broth, fish sauce, and sugar and bring to a boil. Remove from the heat. Nestle the chicken legs into the braising liquid. Set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook until the legs are tender, about 30 minutes. Transfer the chicken to a tray. Pour the braising liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Skim off and discard the fat. GLAZE Prepare the grill for direct grilling over medium heat. Strain enough of the braising liquid to yield 1 cup and boil over medium heat in a small saucepan until reduced to 1/4 cup glaze, about 15 minutes. (Return the strained solids to the remaining cooking liquid). Brush some of the glaze over one side of each chicken leg and grill glazed side down until the glaze begins to color, 2 to 3 minutes. Brush the other side of the legs with glaze and flip them over-the skin may stick to the grill a bit, so gently pry up any stuck areas before you flip. Grill until browned on the second side, 2 to 3 minutes. To serve, reheat the remaining cooking liquid if necessary and season to taste with salt. Put some rice in each of 6 serving bowls, lean a leg against the rice, and ladle in some of the cooking liquid.

BRAISED LEMONGRASS CHICKEN

Steps:

• Heat oil in a wok or large skillet over medium-high heat.
• Add shallots and garlic, cook for 1 minute, or until they start to color.
• Add chicken and stir fry until light golden, about 4 minutes.
• Add lemongrass, chile (if using), stock, fish sauce, lie juice, and sugar. Bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Add red pepper and cook for 5 minutes, or until chicken is cooked through.
• To serve, sprinkle with green onions and peanuts.

BRAISED LEMONGRASS CHICKEN

Steps:

• Season the chicken with salt and pepper and place in a mixing bowl. The salt on the chicken will help draw the marinade into the meat. Put the ingredients for the marinade in a blender and blend until smooth. The marinade should taste promising by itself now - add it to the mixing bowl and set aside in the refrigerator for at least 3 hours. Pre-heat the oven to 325 degrees. Saute the onion for 15 minutes over low-medium heat until very soft in an ovenproof wok or dutch oven. Avoid browning by stirring or lowering the heat as necessary. Add the Chicken with marinade until the chicken is about 3/4th covered, put a lid on the pot, and transfer to oven for about 25 minutes. Transfer the chicken to the stove on medium heat. Don't forget that the lid will be very hot, and then remove the lid. Preheat the oven to Broil (Hi) (over 500F). Add the Curry Leaves, Chicken Broth, and the remaining marinade, and allow to simmer for 10 minutes. Add the Fish Sauce (or more as per your taste). Put the chicken in the broiler for 3-4 minutes until a few pieces are golden brown. Take the pot out carefully as it will be very hot!