Lemongrass Chicken

Ingredients

• Chicken thigh

  raw

  400g

• Shallots

  raw

  4 shallot (medium) or 170g

• Lemongrass

  Freshdirect

  ⅛ cup chopped raw or 9g

• Garlic

  raw

  2 cloves, minced or 6g

• Ground ginger

  1 tsp or 2g

• White pepper

  ground

  ¼ tsp, ground or 0.6g

• Soy sauce

  hydrolyzed vegetable protein

  2 tsp or 12g

• Fish sauce

  2 tbsp or 36g

• Lime juice

  1 tbsp or 15g

• Canola oil

  high stability, non-trans, high oleic (70%)

  2 tsp or 9g

• Granulated sugar

  white

  2 tbsp or 25g

• Scallions

  raw

  200g

• Scallions

  raw

  200g

• Canola oil

  high stability, non-trans, high oleic (70%)

  2 tbsp or 28g

• Salt

  table

  0.001 cup or 0.4g

• Water

  5kg

• Granulated sugar

  white

  50g

• Lime juice

  5kg

• Fish sauce

  5kg

• Garlic

  raw

  ½ tsp or 1g

• Chili

  no beans, canned

  25g

Directions

1. Cut off both ends of the lemongrass. Use the bulb only. Remove the outer sheath and chop it finely.
2. Minced the shallots, garlic, and ginger finely.
3. Slice the scallion into thin pieces. Use the white section to marinate the chicken and the green part to make the scallion oil.
4. Combine all the ingredients ina bowl. Marinate the chicken overnight.
5. On the next day, pan-fry the chicken, skin side down for three minutes. Pan-fry the other side until the chicken is fully cooked.
6. Cut the chicken into large pieces. Pour the scallion oil (B) on top as a garnish. It can be served with steamed rice or as a stand-alone meal.
7. To prepare the dipping sauce, mix all the ingredients in C over medium heat until the sugar is dissolved. Then sprinkle with chopped red chili and garlic.
8. Recipe by: KP Kwan (source: https://tasteasianfood.com/lemongrass-chicken/)