Lemongrass-Steamed Chicken

Name: Lemongrass-Steamed Chicken
Prep time: 45 min
Total time: 45 min
Cuisine: Southeast Asia
Ingredients: Chopped fresh cilantro leaves for garnish; Lime wedges for serving; 3 tablespoons soy sauce; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons corn, grapeseed, or other neutral oil; 6 lemongrass stalks, trimmed, halved lengthwise, and smashed; 8 chicken thighs, trimmed of excess fat; Salt and black pepper to taste; Salt and black pepper to taste

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

The simplest and easiest way to infuse the flavor of lemongrass into chicken. For the ultraswell version, see Lemongrass Chicken. Like that dish, this one is great with steamed Sticky Rice.

Ingredients

8 chicken thighs, trimmed of excess fat
Salt and black pepper to taste
3 tablespoons corn, <

Main course

Method

Sprinkle the chicken with salt and pepper. Put the oil in a deep skillet or casserole with a lid over medium-high heat. Spread the lemongrass evenly over the skillet.
When the lemongrass begins to fry and is fragrant, place the chicken, skin side down, on top, turn the heat to medium, and cover the skillet. Cook, turning and basting with the soy sauce every 10