Lemongrass Chicken
This dish relies on the balance between the woody, floral brightness of lemongrass and the savory depth of fish sauce. It is a lesson in patience during the marination phase, followed by rapid, aggressive cooking.
Mastering the prep
The fibrous outer layers of lemongrass are inedible; you must strip down to the tender white core before chopping. Ensure your chicken is patted dry before it hits the pan to prevent steaming.
- mortar and pestle
- heavy-bottomed skillet or wok
- mixing bowl
- tongs
What goes in.
- 1.5 lbchicken thighs, boneless and skin-on
- 3 stalksfresh lemongrass, bottom 4 inches only
- 3 clovesgarlic, smashed
- 1shallot, minced
- 3 tbspfish sauce
- 1 tbspbrown sugar
- 1 tspturmeric powder
- 2 tbspneutral oil
Bruising the aromatics
Use a mortar and pestle to pulverize the lemongrass into a paste rather than just chopping it; this releases the essential oils that define the flavor of the final dish.
The method.
Prepare the aromatics
Strip the tough outer leaves from the lemongrass. Finely mince the inner white core and use the mortar and pestle to work it into a paste with the garlic and shallot.
Marinate
Combine the aromatic paste with the fish sauce, sugar, and turmeric. Rub this mixture thoroughly over the chicken thighs. Let sit in the refrigerator for at least 2 hours.
Sear
Heat oil in the skillet over medium-high heat. Add chicken skin-side down. Do not move it for 4 minutes to allow the sugars in the marinade to caramelize.
Finish
Flip the chicken once the skin is dark brown and crispy. Cook for another 3-5 minutes until the juices run clear.
Other turns to take.
Spicy lemongrass
Add two thinly sliced bird's eye chilies to the mortar and pestle when grinding the aromatics.
Grilled
Cook the chicken over direct charcoal heat instead of a pan for a distinct smoky finish.
When it doesn't go to plan.
Discard the top woody halves of the lemongrass stalks; use them later to infuse stocks or broths.
If the chicken browns too quickly before the center is done, lower the heat slightly and cover the pan for two minutes.
Let the meat rest for five minutes after cooking to allow the juices to settle.
The ones that keep coming up.
Can I use chicken breast?
You can, but chicken thighs handle the high heat and acidic marinade better without drying out.
What if I can't find fresh lemongrass?
Frozen minced lemongrass is a sufficient substitute, but do not use dried or powdered versions as they lack the necessary moisture and floral quality.
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