Grilled lemongrass chicken.

Today's menu is lemongrass chicken.
Marinate the chicken overnight to make sure the flavor is infused into the chicken. It is delightful.
Easy to make, only need to marinate, then panfry.

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Recipe:
(Full details at https://tasteasianfood.com/lemongrass... )

Ingredients
For the chicken (A):
4 chicken thigh, skinon, deboned
4 shallots, minced
2 tbsp lemongrass, minced (or blend)
2 cloves garlic, minced
1 tsp ginger, minced
1/4 tsp white pepper
2 tsp light soy sauce
2 tbsp fish sauce
1 tbsp lime juice
2 tsp vegetable oil
2 tbsp sugar
2 stalk scallion, white part only, finely chopped
For the scallion oil (mỡ hành)(B)
2 stalk scallions, green part only, chopped
2 tbsp vegetable oil
A pinch of salt
For the Vietnamese dipping sauce (nước chấm) (C)
50 ml hot water
50 g sugar
50 ml lime juice, freshly squeezed
50 ml fish sauce
1/2 tsp garlic, minced
1/4 tsp red chili, minced

Method:
Cut off both ends of the lemongrass. Use the bulb only. Remove the outer sheath and chop it finely.
Minced the shallots, garlic, and ginger finely.
Slice the scallion into thin pieces. Use the white section to marinate the chicken and the green part to make the scallion oil.
Combine all the ingredients in A. Marinate the chicken overnight.
On the next day, panfry the chicken, skin side down for three minutes. Panfry the other side until the chicken is fully cooked.
Cut the chicken into large pieces. Pour the scallion oil (B) on top as a garnish.
t can be served with steamed rice or as a standalone meal.
To prepare the dipping sauce, mix all the ingredients in C over medium heat until the sugar is dissolved. Then sprinkle with chopped red chili and garlic.

#LemongrassChicken #VietnameseChicken

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