Lemongrasschickenmarinade Recipes

Steps:

• Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
• Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
• Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

Steps:

• Add lemongrass, ginger, garlic, and shallots through feed tube of a food processor with motor running. Process until very finely chopped. Add sugar, mirin, and fish sauce; process until pureed, scraping sides as needed. With motor running, slowly add oil; process until incorporated.

Steps:

• Place the lemongrass in a fine strainer and rinse well. In a saucepan with 1 cup water, simmer the lemongrass, ginger, zest and sugar and reduce by three-quarters to a syrup. Chill overnight, then strain the next day.
• When you are ready for the cocktail, pour a nice light lager into a glass with 1 1/2 tablespoons of the syrup and juice from 1 wedge of lemon.

Steps:

• With a pestle & mortar crush together the lemongrass, garlic, ginger and chili together into a paste, then stir in the other ingredients. A mini-food chopper can be used instead or simply mince all ingredients very well by hand and combine in a small bowl. Pour marinade over the chicken, stirring well to coat the meat. Cover and set in the refrigerator to marinate at least 30 minutes or up to 24 hours.

Steps:

• Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
• Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.

Steps:

• Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Mince chicken thigh with cleaver, and set aside.
• Using pestle and mortar, grind spring onions, chillies and garlic till very fine.
• Add minced chicken and continue to grind till mixtures resembles pate.
• Transfer mince to a mixing bowl, add egg, lime juice, fish sauce, cornflour, pepper and sugar.
• Mix well, kneading till the mixture is thick and dough-like in consistency.
• Leave mixture to firm up in the fridge.
• (about an hour).
• Take about 2 tablespoon of mixture and shape it around a lemongrass stalk.
• Repeat with remaining mixture till all are used up.
• Brush lightly with canola oil.
• Heat grill and cook the satays for 5-8 minutes, turning frequently till the chicken mixture is slightly charred.
• Serve warm with sweet chilli sauce.

Steps:

• Heat oil and fry onion with garlic for 1 minute. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili and stir fry for 4 minutes.
• Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili pepper and stir fry 5 minutes.
• Add water and continue to stir fry an additional 8 to 10 minutes, or until chicken is just about cooked through.
• Remove smashed Lemongrass.
• Add the coconut milk and simmer, stirring, until sauce it thickened.
• Serve over Asian noodles or steamed white rice.
• Garnish with sprinkled chopped nuts and the freshly chopped cilantro.

Steps:

• Combine all ingredients in a large bowl.
• To prepare the chicken, cut it 7 cm by 7 cms and cut several small incisions across the chicken to soak up the marinade.
• Combine marinade and meat (or vegetables) then toss.
• You can either place it in a zip lock bag or just use a bowl with cling wrap.
• Refrigerate for about 2 hours, turning occasionally. (I marinated mine overnight).
• Remove meat from the marinade and grill until cooked and brown. Discard leftover marinade (if there are any of the ingredients left on the meat or vegetables as it may taste bitter if you decide to leave them on).
• Traditionally it's grilled on an outdoor grill so that the coals are white-hot but I used our barbeque.
• Serve on a bed of lettuce with Vietnamese fish sauce to dip. Side dish of rice or salad.

Steps:

• Process lemon grass, garlic and chili sauce until it turns into a fine paste.
• Combine paste and all other ingredients and mix well.
• Marinade is ready to use after sitting for about 1 minutes.
• Recipe yields enough marinade for 1-2 pounds of meat.
• You can save the tops of the lemon grass to season soups and stocks or you can steep it with your tea to make lemon tea.
• Simply put in zip-lock bag and freeze until needed.

Steps:

• Preheat oven to 350°F.
• Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate at room temperature 1 hour.
• Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes. Transfer chicken to plate.
• Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.
• *Available in the Asian foods section of many supermarkets and at Asian markets.
• **Available in the produce section of many supermarkets and at Asian markets.