Author Notes
An easy chicken recipe that uses fresh lemongrass, coriander, and a few Vietnamese twists to deliver a super fresh, light, and flavourful piece of chicken! —Jason Lau
Ingredients
-
2 sprigs
fresh lemongrass
-
2 pieces
chicken breast or thighs
-
1 teaspoon
ground coriander
-
1 tablespoon
fish sauce
-
2 teaspoons
palm or brown sugar
-
1 tablespoon
coriander stalks, chopped
-
1 tablespoon
minced garlic
-
1 tablespoon
minced shallots
-
1.25 teaspoons
salt
-
1 tablespoon
canola oil
Directions
-
Chop up your lemon grass, shallots, garlic, and coriander stalks. Sprinkle with a small dash of salt to help release liquid and keep chopping away until you've got a nice little paste.
-
Mix with the oil, dried coriander, sugar, fish sauce, and another small touch of salt - fish sauce is extremely salty on its own so don't be liberal with the amount of salt you add. Pound and mix until you've got a nice, mushy mixture
-
Coat and marinade the chicken for at least 20-30 minutes. Longer the better.
-
Grill for 3-5 minutes per side, depending on how thick your piece of chicken is.
-
Dig in!
See what other Food52ers are saying.