Lemongrass-Steamed Chicken

Name: Lemongrass-Steamed Chicken
Prep time: 45 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 8 chicken thighs, trimmed of excess fat; salt and pepper; 44.37 ml grapeseed oil or 44.37 ml other neutral oil; 6 stalk lemongrass, trimmed, halved lengthwise, and smashed; 44.37 ml soy sauce; lime wedge; chopped cilantro

Submitted by susie cooks

"The simplest and easiest way to infuse the flavor of lemongrass into chicken. A southeast Asian recipe from Mark Bittman."

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photo by Queen Dana

Ready In:: 45mins
Ingredients:: 7
Serves:: 4

ingredients

8 chicken thighs, trimmed of excess fat
salt and pepper
44.37 44.37 ml grapeseed oil or 44.37 ml other neutral oil
6 stalk lemongrass, trimmed, halved lengthwise, and smashed
44.37 ml soy sauce
lime wedge
chopped cilantro

directions

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.

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Reviews

I did something entirely non-conventional with this recipe! I used fish instead of chicken and it was FABULOUS. I used Black Cod and followed the rest of the recipe pretty closely. I did replace cilantro/coriander with basil. It was delightful! The fish was super moist. The soy sauce definitely did not overpower it, nor did the lemongrass. I spritzed a bit of lime juice over the fish when I served it and it had this generally mildly thai-inspired flavor to it. My whole family love it! I think you should try it!

emcquaid
I made this with chicken breast, proportions as given but double lemon grass and it was nice immediately after cooking but a few hours after it got really really dry, impossible to eat. I guess you should not attempt it with chicken breast. Maybe I will try it again one day with chicken legs.

eva_anita
This was very good. The chicken was super tender and basting with soy sauce made a delicious glaze. Made for ZWT6.

Queen Dana
This meal rocked! I followed it as it was and it was fun to make and the flavors were excellent. We had it with jasmine rice and steamed baby bok choy tossed with olive oil, salt and pepper! Thanks Susie.

Doelee
wooooooow!!!! this is so simple and sooo tasty! i agree with sydney mike.. mine only took about 10 minutes, but i cut the portion to 1. i have never used lemon grass either but really enjoyed it with the soy sauce! and the lime and cilantro used to serve with the chicken add even more to the already tasty chicken! i love this recipe for its simplicity and flavor! i will definately be making this again and again! whenever i have no time for sure! great recipe! made for zwt4

MeliBug

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Tweaks

I did something entirely non-conventional with this recipe! I used fish instead of chicken and it was FABULOUS. I used Black Cod and followed the rest of the recipe pretty closely. I did replace cilantro/coriander with basil. It was delightful! The fish was super moist. The soy sauce definitely did not overpower it, nor did the lemongrass. I spritzed a bit of lime juice over the fish when I served it and it had this generally mildly thai-inspired flavor to it. My whole family love it! I think you should try it!

emcquaid