How to prepare the lemongrass chicken chop<\/h2>\n\n\n\n![\"This](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/12\/lemongrass-chicken-2021-recipe-1.jpeg\")
<\/figure><\/div>\n\n\n\n1. The cuts of chicken – thigh versus breast meat<\/h2>\n\n\n\n
The marinade of lemongrass chicken recipe is suitable for any cuts of chicken. However, the chicken thigh<\/strong> is the most common cut of chicken used in this recipe because it is juicier and more tender than chicken breast meat. <\/p>\n\n\n\nIt is best to leave the skin on to become crispy after pan-frying over low to medium heat. Then, ask your chicken vendor to remove the chicken thigh bone. Chicken thigh without the bone can be flattened easily and cooked more evenly during pan-frying.<\/p>\n\n\n\n
You may also cut a few slits on the chicken thigh if you find it too thick, although it is optional. <\/p>\n\n\n\n
2. How to prepare lemongrass for use in Asian cooking<\/h2>\n\n\n\n
Lemongrass is a ubiquitous ingredient and is equally popular in Thailand and Vietnam. It has a pleasant, complex, refreshing, almost citrusy smell that you can infuse into the chicken. We use it for many varieties of cuisine, and it is indispensable for making Malaysian curries. Most of us are familiar with how to deal with the lemongrass. Here is a step-by-step explanation of how to do it. <\/p>\n\n\n\n
- Cut off the end of the stalk about 1 cm crosswise. <\/li>
- Discard the leafy side of the other end. <\/li>
- Remove the first and second outer layers of the lemongrass, which is dry and unpalatable. <\/li>
- Now what is left is the bulb of the lemongrass, which has a light yellow color. <\/li>
- Slice the lemongrass crosswise thinly. <\/li>
- Finely chopped the lemongrass<\/li><\/ul>\n\n\n\n
It is more convenient to use a blender to process the lemongrass into fine pieces, especially when cooking a large quantity. <\/p>\n\n\n\n
3. How to prepare the lemongrass chicken marinade <\/h2>\n\n\n\n
There is a long list of ingredients for the marinade. It looks complicated, but it is pretty easy to prepare. All you need is to mix everything up and add the chicken to marinate. There are no special techniques involved. <\/p>\n\n\n\n
Lemongrass – the main ingredient<\/h4>\n\n\n\n
Lemongrass<\/a><\/strong> is the crucial ingredient of the lemongrass chicken recipe. It is widely available in South East Asia. If you live in other countries, you can get it in most Asian grocery stores. Sometimes they may not have the fresh lemongrass, and you have to settle with the frozen one. Some of the frozen lemongrasses have been washed with the leafy part removed.<\/p>\n\n\n\nYou need to chop the lemongrass finely <\/strong>(important!) so that the chicken meat can absorb the flavor. If you are making a large amount, use the blender to process the lemongrass into a powdery form to encourage the release of flavor. <\/p>\n\n\n\nOther ingredients for the Vietnamese lemongrass chicken marinade<\/h4>\n\n\n\n
Shallot, garlic, and ginger.<\/strong> Ginger and garlic impart the typical Asian flavor, which should not be omitted. Shallot is of less importance and can be left out since I also include the white part of the scallion. All these ingredients must be finely chopped or processed with a blender. <\/p>\n\n\n\nGround white pepper. <\/strong>White pepper is far more common than black pepper in Asia. However, you may substitute it with black pepper as the difference is minimal. <\/p>\n\n\n\nLight soy sauce and fish sauce<\/strong>. I do not use salt to season the chicken. The light soy sauce<\/a> and fish sauce<\/a> are both salty, which is sufficient to provide the level of saltiness you want. The Vietnamese like to use a larger quantity of fish sauce, but the Chinese prefer soy sauce. You can adjust the ratio between the fish sauce and the soy sauce. The reason for not using salt is that both sauces impart flavor in addition to saltiness. <\/p>\n\n\n\nLime juice.<\/strong> Lime juice provides the sourness to balance the sweetness of sugar. If lime is unavailable, you can use lemon as the substitute. Vinegar is not the best option because it lacks a tangy flavor. <\/p>\n\n\n\nSugar and oil.<\/strong> There isn’t any significant difference between white and brown sugar. If you want to enhance the flavor with honey, reduce the sugar required. Sugar is necessary to caramelize the chicken during pan-frying. As for the oil, it helps to pull the marinade together. <\/p>\n\n\n\n![\"This](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/12\/lemongrass-chicken-2021-recipe-2.jpeg\")
<\/figure><\/div>\n\n\n\n4. Marinade for chicken overnight<\/h2>\n\n\n\n
Marinating the chicken overnight is crucial for the success of the Vietnamese lemongrass chicken. It will not be the same if you marinate the chicken for only one hour compared to marinating it overnight. I learned this from my experience working in a restaurant, in which the lemongrass chicken chops always taste better the next day or on the following days after marinating. The exact process is happening here, as adequate time is necessary to let the flavor infuse into the inner part of the chicken meat. <\/p>\n\n\n\n
Planning is crucial since the result is always better if you prepare and marinate it a day before. <\/p>\n\n\n\n
5. How to pan-fry the lemongrass chicken chop<\/h2>\n\n\n\n
You can pan fry the lemongrass chicken thighs or pop them into the oven to roast them. If you prefer to pan-fry the chicken, I have the following tips for you to make it a success. <\/p>\n\n\n\n
- Heat the oil in the pan. The temperature is just right if you can feel the heat from the pan when you place your palm 1 inch above the pan. <\/li>
- If the oil starts to smoke, reduce the heat and wait for the oil to cool down before you put the chicken into the pan. <\/li>
- Place the chicken thigh skin side down<\/strong> in the pan. Be patient not to use high heat, since the sugar in the marinade will caramelize and burn the skin quickly. <\/li>
- Resist the temptation to move and check the color of the skin side. If you feel that the skin is sticking to the pan, it is most likely that it is not done yet. It takes about 3 minutes to brown the chicken skin over low to medium heat. You can add a small amount of oil and loosen the skin from the pan. Alternatively, use a non-stick pan will solve the problem. <\/li>
- I will only turn the chicken thigh over once so that the presentation side (the skin side) has a beautiful and clean char mark. <\/li>
- Continue to pan fry the skinless side. An average size boneless chicken thigh should take about five minutes to cook through. <\/li>
- If you have a kitchen thermometer, check the temperature of the thickest part of the chicken. The chicken is thoroughly cooked when the temperature reaches 70\u00b0C\/\/160\u00b0F.<\/li><\/ul>\n\n\n\n
![\"This](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/12\/lemongrass-chicken-2021-recipe-3.jpeg\")
<\/figure><\/div>\n\n\n\nHow to serve the lemongrass chicken chop<\/h2>\n\n\n\n
The lemongrass chicken chop can be a stand-alone meal. It is also ideal for serving with soup noodles. <\/p>\n\n\n\n
To serve, cut the chicken thigh to three or four large pieces, place it on steamed rice as the topping of a bowl of noodles, and drizzle some scallion oil (please refer to the recipe) on it as a garnish. <\/p>\n\n\n\n
You can prepare a Vietnamese-style dipping sauce to serve along with the lemongrass chicken. <\/p>\n\n\n\n
Here is the simple recipe for this sauce, which you can prepare within minutes. <\/p>\n\n\n\n
All you need is to combine the sugar, lime juice, fish sauce, and water. Once the sugar is dissolved, sprinkle some chopped garlic and red chili. This source has the typical flavor of Vietnamese food, which is a combination of sweetness, sourness, and saltiness.<\/p>\n\n\n\n
Other Asian recipes cooked with lemongrass<\/h2>\n\n\n\n
As I said earlier, lemongrass is one of the essential ingredients in Southeast Asia cooking. There are several recipes worth trying on this blog. <\/p>\n\n\n\n
Malaysian curry chicken<\/a><\/strong> is a quick and easy recipe that you can whip up within half an hour. Another favorite recipe prepared with lemongrass is beef rendang<\/a><\/strong>, the best-selling item in our restaurant for many years. <\/p>\n\n\n\nThis lemongrass chicken chop is similar to the Vietnamese pork chops<\/a><\/strong>. You can head over to this article, where you can find the recipe and the video demonstration.<\/p>\n\n\n
<\/figure><\/div>\n\n\n\n1. The cuts of chicken – thigh versus breast meat<\/h2>\n\n\n\n
The marinade of lemongrass chicken recipe is suitable for any cuts of chicken. However, the chicken thigh<\/strong> is the most common cut of chicken used in this recipe because it is juicier and more tender than chicken breast meat. <\/p>\n\n\n\n It is best to leave the skin on to become crispy after pan-frying over low to medium heat. Then, ask your chicken vendor to remove the chicken thigh bone. Chicken thigh without the bone can be flattened easily and cooked more evenly during pan-frying.<\/p>\n\n\n\n You may also cut a few slits on the chicken thigh if you find it too thick, although it is optional. <\/p>\n\n\n\n Lemongrass is a ubiquitous ingredient and is equally popular in Thailand and Vietnam. It has a pleasant, complex, refreshing, almost citrusy smell that you can infuse into the chicken. We use it for many varieties of cuisine, and it is indispensable for making Malaysian curries. Most of us are familiar with how to deal with the lemongrass. Here is a step-by-step explanation of how to do it. <\/p>\n\n\n\n It is more convenient to use a blender to process the lemongrass into fine pieces, especially when cooking a large quantity. <\/p>\n\n\n\n There is a long list of ingredients for the marinade. It looks complicated, but it is pretty easy to prepare. All you need is to mix everything up and add the chicken to marinate. There are no special techniques involved. <\/p>\n\n\n\n Lemongrass<\/a><\/strong> is the crucial ingredient of the lemongrass chicken recipe. It is widely available in South East Asia. If you live in other countries, you can get it in most Asian grocery stores. Sometimes they may not have the fresh lemongrass, and you have to settle with the frozen one. Some of the frozen lemongrasses have been washed with the leafy part removed.<\/p>\n\n\n\n You need to chop the lemongrass finely <\/strong>(important!) so that the chicken meat can absorb the flavor. If you are making a large amount, use the blender to process the lemongrass into a powdery form to encourage the release of flavor. <\/p>\n\n\n\n Shallot, garlic, and ginger.<\/strong> Ginger and garlic impart the typical Asian flavor, which should not be omitted. Shallot is of less importance and can be left out since I also include the white part of the scallion. All these ingredients must be finely chopped or processed with a blender. <\/p>\n\n\n\n Ground white pepper. <\/strong>White pepper is far more common than black pepper in Asia. However, you may substitute it with black pepper as the difference is minimal. <\/p>\n\n\n\n Light soy sauce and fish sauce<\/strong>. I do not use salt to season the chicken. The light soy sauce<\/a> and fish sauce<\/a> are both salty, which is sufficient to provide the level of saltiness you want. The Vietnamese like to use a larger quantity of fish sauce, but the Chinese prefer soy sauce. You can adjust the ratio between the fish sauce and the soy sauce. The reason for not using salt is that both sauces impart flavor in addition to saltiness. <\/p>\n\n\n\n Lime juice.<\/strong> Lime juice provides the sourness to balance the sweetness of sugar. If lime is unavailable, you can use lemon as the substitute. Vinegar is not the best option because it lacks a tangy flavor. <\/p>\n\n\n\n Sugar and oil.<\/strong> There isn’t any significant difference between white and brown sugar. If you want to enhance the flavor with honey, reduce the sugar required. Sugar is necessary to caramelize the chicken during pan-frying. As for the oil, it helps to pull the marinade together. <\/p>\n\n\n\n Marinating the chicken overnight is crucial for the success of the Vietnamese lemongrass chicken. It will not be the same if you marinate the chicken for only one hour compared to marinating it overnight. I learned this from my experience working in a restaurant, in which the lemongrass chicken chops always taste better the next day or on the following days after marinating. The exact process is happening here, as adequate time is necessary to let the flavor infuse into the inner part of the chicken meat. <\/p>\n\n\n\n Planning is crucial since the result is always better if you prepare and marinate it a day before. <\/p>\n\n\n\n You can pan fry the lemongrass chicken thighs or pop them into the oven to roast them. If you prefer to pan-fry the chicken, I have the following tips for you to make it a success. <\/p>\n\n\n\n The lemongrass chicken chop can be a stand-alone meal. It is also ideal for serving with soup noodles. <\/p>\n\n\n\n To serve, cut the chicken thigh to three or four large pieces, place it on steamed rice as the topping of a bowl of noodles, and drizzle some scallion oil (please refer to the recipe) on it as a garnish. <\/p>\n\n\n\n You can prepare a Vietnamese-style dipping sauce to serve along with the lemongrass chicken. <\/p>\n\n\n\n Here is the simple recipe for this sauce, which you can prepare within minutes. <\/p>\n\n\n\n All you need is to combine the sugar, lime juice, fish sauce, and water. Once the sugar is dissolved, sprinkle some chopped garlic and red chili. This source has the typical flavor of Vietnamese food, which is a combination of sweetness, sourness, and saltiness.<\/p>\n\n\n\n As I said earlier, lemongrass is one of the essential ingredients in Southeast Asia cooking. There are several recipes worth trying on this blog. <\/p>\n\n\n\n Malaysian curry chicken<\/a><\/strong> is a quick and easy recipe that you can whip up within half an hour. Another favorite recipe prepared with lemongrass is beef rendang<\/a><\/strong>, the best-selling item in our restaurant for many years. <\/p>\n\n\n\n This lemongrass chicken chop is similar to the Vietnamese pork chops<\/a><\/strong>. You can head over to this article, where you can find the recipe and the video demonstration.<\/p>\n\n\n2. How to prepare lemongrass for use in Asian cooking<\/h2>\n\n\n\n
3. How to prepare the lemongrass chicken marinade <\/h2>\n\n\n\n
Lemongrass – the main ingredient<\/h4>\n\n\n\n
Other ingredients for the Vietnamese lemongrass chicken marinade<\/h4>\n\n\n\n
<\/figure><\/div>\n\n\n\n4. Marinade for chicken overnight<\/h2>\n\n\n\n
5. How to pan-fry the lemongrass chicken chop<\/h2>\n\n\n\n
<\/figure><\/div>\n\n\n\nHow to serve the lemongrass chicken chop<\/h2>\n\n\n\n
Other Asian recipes cooked with lemongrass<\/h2>\n\n\n\n