LEMONGRASS ROASTED CHICKEN

If you want to try a new roasted chicken recipe you’ve come to the right page. This recipe is a Cambodian recipe that is made with lemongrass. Lemongrass is one of the essential ingredients used in Cambodian cooking. In Cambodia it is often used to get rid of the fishy smell from poultry and fish and replace it with the light sense of lemongrass and it also enhances flavour. Lemongrass is also commonly used in Cambodian soups. If you would like to know more about lemongrass and are keen to get more lemongrass recipes do check out my LEMONGRASS cookbook https://www.siowskitchen.com/product-category/cookbook/ The cookbook focuses on 22 of the most tasty yet authentic Cambodian Lemongrass dishes.

Note: one of the seasoning used to make this Cambodian roasted chicken is fish sauce. I know that not everyone is fond of the smell of fish sauce so if you prefer you can replace fish sauce with chicken stock powder (it’s available in every asian market or and also in most of your local markets)

* Lemongrass plays a big roll in this recipe and without it the roasted chicken would taste and smell different.

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LEMONGRASS ROASTED CHICKEN

Prep-Time: 7 mins + 1-2 hrs marinating time        Serve: 4-6

Cooking Time: 45 mins

Ingredients

1 whole chicken, cut into quarters

2 tsp brown sugar

4 lemongrass leaves/1 stalk lemongrass, soften with a knife if the lemongrass stalk is used instead of the leaves

4 large cloves garlic, minced

1 1/4 tsp sea salt

1 tbsp fish sauce/ 2 cube chicken stock powder

Sauce

1 large lime juice

2 tbsp boiled water, cooled

5-8 thai chillies, mix of red and green

1 tbsp brown sugar

3-4 tbsp fish sauce

Method 

Prepare your chicken and place the pieces in a large mixing bowl.

      

Handling fresh lemongrass leaves without softening them first can cause paper cuts from the thin leaves. Start by folding the leaves in half and then softening them by rubbing the lemongrass leaves between your hands from the top to the bottom until the sharp leaves slightly break and soften. Fold it in half again and rub them between your hands again to make them soft enough that you can crunch it in your handsed without the risk of getting cut. Add the lemongrass into the mixing bowl.

Sprinkle the garlic and the rest of the seasoning onto the chicken. Hold the softened lemongrass in your hands and start marinating the chicken by rubbing the lemongrass and the seasoning onto every piece of chicken until the salt and sugar has dissolved. Leave it to marinate for 1 hr or overnight for a better result.

Sauce

Ground the chilli in a mortar and pestle or in a blender. Add in the rest of the ingredients and stir until the sugar has dissolved. Taste and adjust to your liking. Making this sauce is more of an art than a science and the perfect flavour translates in to balancing the sweetness, sourness and saltiness. (use less amount of chillies if you’re not a fan of spicy food)

      

Preheat oven at 180°C Fan.

Prepare a baking tray with aluminium foil and then place a baking rack on to the foil tray. Lay the lemongrass leaves evenly on the rack and then place the marinated chicken skin side up on top. Roast in the oven for 30 minutes or until the skin turns golden and then turn the pieces over to colour the other side. Roast for further 15-30 minutes.

      

Serve with fresh cucumber, carrots, lettuce or spinach. Side with rice and the chilli sauce.

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