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
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Ingredients
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2 sprigs
fresh lemongrass
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2 pieces
chicken breast or thighs
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1 teaspoon
ground coriander
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1 tablespoon
fish sauce
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2 teaspoons
palm or brown sugar
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1 tablespoon
coriander stalks, chopped
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1 tablespoon
minced garlic
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1 tablespoon
minced shallots
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1.25 teaspoons
salt
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1 tablespoon
canola oil
Directions
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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.
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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
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Coat and marinade the chicken for at least 20-30 minutes. Longer the better.
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Grill for 3-5 minutes per side, depending on how thick your piece of chicken is.
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Dig in!
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