YumYum Divas YumYum Recipes: Lemon Grass Chicken, contributed by TwinLakesChef

Recipe Title: Lemon Grass Chicken

Contributed by: TwinLakesChef

Additional Credits for Recipe
By TOMMY TANG host of Modern Thai Cuisine
“Don't tell me you don't know what lemon grass is. I've been serving it to you for a dozen years. Lemon grass is as Thai as hot dogs and apple pies are American. This herb is the jewel in the crown of Thai cooking; get to know it”.

Note from the Diva
As I rarely have lemon grass, you can substitue lemon zest

List of Ingredients
MARINADE
1/4 cup virgin olive oil
2 tablespoons Tommy Tang's Thai Seasoning (you can make your own.)
1 stalk lemon grass (thicker base or stalk only), finely chopped (reserve leaves)
4 boned half chicken breasts (7 to 8 ounces each with skin)

TOPPING
½ cup virgin olive oil
2 stalks lemon grass (thicker base or stalk only, 3 outer layers removed), finely diced
1 tablespoon chopped garlic
1/4 cup chopped unsalted peanuts

SAUCE
1 1/2 tablespoons olive oil
2 tablespoons unsalted butter
1 stalk lemon grass (thicker base or stalk only), finely chopped (reserve leaves)
2 tablespoons chopped shallots
1 tablespoon chopped garlic
2 teaspoons Thai fish sauce
2 teaspoons roasted chili paste
3/4 cup coconut milk
3 tablespoons ground unsalted peanuts
1/2 cup whipping cream

Preparation
For marinade, combine ingredients in a large mixing bowl. Add chicken and rub gently with oil mixture. Cover bowl with plastic wrap and refrigerate at least 3 hours, preferably overnight.

Grill Chicken
Prepare charcoal grill. Grill chicken breasts until skin is crisp, about 5 to 7 minutes on each side. Note: I didn’t use the skin; just grilled chicken til just done but not dry.
(Alternatively, preheat oven to 350'F. Arrange chicken breasts on rimmed, ungreased baking sheet skin side up and bake 5 minutes. Turn oven to broil; broil chicken until skin is crisp, about 2 to 4 minutes.) Remove and set aside.

For topping, heat olive oil in a small saucepan over medium heat. Add lemon grass and saute until lightly browned, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Add garlic to oil and saute until lightly browned, 1 to 1 1/2 minutes, drain on paper towels. Let lemon grass and garlic cool briefly. Mix with chopped peanuts and set aside.
Note: Next time I will pull lemon grass out after making the topping
For sauce, heat olive oil with butter in a medium saucepan over medium heat. Add lemon grass and saute until lightly browned, 1 2 minutes. Add shallots and garlic and saute 1 minute. Add fish sauce and chili paste and saute 1 minute. Add coconut milk and ground peanuts and cook, stirring constantly, 3 minutes. Stir in cream and bring to boil. Reduce heat to low and simmer until sauce is reduced by half, about 4 to 5 minutes. Strain sauce through a fine sieve and keep warm. Note: I didn’t strain it and would have been fine except for the lemon grass; after cooking it it gets papery ; Next time I will strain the sauce.

Place 1 chicken breast at side of each serving plate. Pour sauce onto other side of the plate. Sprinkle chicken with topping mixture and garnish with reserved lemon grass leaves. Note: I served this with rice. Sauce is heavenly! Yes, and I even used Thai fish sauce.

Cooking Time & Temperature
Grill Chicken
Prepare charcoal grill. Grill chicken breasts until skin is crisp, about 5 to 7 minutes on each side. Note: I didn’t use the skin; just grilled chicken til just done but not dry.
(Alternatively, preheat oven to 350'F. Arrange chicken breasts on rimmed, ungreased baking sheet skin side up and bake 5 minutes. Turn oven to broil; broil chicken until skin is crisp, about 2 to 4 minutes.) Remove and set aside.

Number of Servings: 4 to 6

Cookbook Category
Chicken

General Cooking/Prep Method
Bake
Grill (Direct Heat)

Recipe Type - Categories
Thai Cuisine

Extra Features of Recipe
Difficulty Level-Moderate

Tested & Approved Recipe
Yes!

Posted by TwinLakesChef on Apr 3, 2010 11:12 PM CST:
5 Yums UP!

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