Thai Lemongrass Chicken

15 minutes cooking. Eat 2.

What you need:

  1. 300grams Chicken breast

  2. 2 tbsp Galanggal Lemongrass jam

  3. 1 bird eyes chilli (optional)

  4. 1 Kaffir lime leaf

  5. 2 tbsp Oyster sos

  6. 1 tsp grounded black pepper

  7. 2 garlic cloves

  8. 1 tsp Honey

  9. Water

  10. Salt

Methods:

  1. Use the mortar and pestle to pound the garlic to a rough paste.

  2. Remove the seed and cut chilis to thin slices.

  3. Cut kaffir lime leaf to thin pieces.

  4. Combine garlic paste, 2 tbsp Galanggal Lemongrass jam, chilis, kaffir lime leaf, oyster sos, black pepper together to a paste.

  5. Rub the paste to chicken breast.

  6. Let it sit to marinate for 1 hour.




Cooking:

  1. Pan seared the chicken until a browned crust forms.


Browned crust formed and it also caramelised the marinated sauce.

2. Turn off the fire and transfer chicken in oven - 180c for 5 minutes.Do not discard the caramel that stick in the pan.You will need this to make a dipping sauce.


Continue cooking in the oven for about 5 minutes.

Preparing the dipping sos.

  1. Add water to pan. Stir well.

  2. Add 1 tbsp of Lemongrass jam. Stir well.

  3. Add 1 tsp of honey.

  4. Adjust the sauce thickness to your preferences.

Garnish with fresh basil or coriander. Enjoy!




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