Best Kumquat Lemongrass Dressing Recipes

Kumquat-Lemongrass Dressing image

Provided by Martha Stewart

Number Of Ingredients 11

1/2 cup fresh lime juice
1/4 cup rice vinegar
1/4 cup sugar
1 stalk lemongrass, trimmed, smashed, and chopped
10 kaffir lime leaves, chopped
1 1/2 teaspoons grapeseed, corn, or canola oil
2 shallots, minced
1 (1-inch) piece fresh ginger, peeled and minced
1/2 pound kumquats, sliced crosswise 1/4 inch thick, seeds removed
1 red finger chile, thinly sliced crosswise
2 teaspoons coarse salt

Steps:

Place lime juice, vinegar, and sugar, in a small saucepan over medium heat. Bring to a boil, stirring occasionally. Remove from heat, add lemongrass and lime leaves; steep until cool. Strain through a fine mesh sieve, discarding solids, and set aside.
Heat oil in a medium skillet over medium heat. Add shallots and ginger, and cook, stirring, until almost tender, about 30 seconds. Add kumquat slices and reserved lime juice mixture. Bring mixture come to a simmer and cook for 30 seconds. Season with salt and let cool slightly before using.

Grilled Chicken with Kumquat-Lemongrass Dressing image

Provided by Martha Stewart

Number Of Ingredients 9

1 teaspoon chili powder
2 teaspoons turmeric powder
1 tablespoon sugar
Coarse salt
4 boneless, skinless, chicken breast halves, skin on
Olive oil, for drizzling
Kumquat-Lemongrass Dressing
Cilantro leaves, thinly sliced
Steamed asparagus, for serving (optional)

Steps:

In a small bowl, mix together chile powder, turmeric, and sugar; season with salt. Rub chicken with spice mixture, place in a dish, cover, and refrigerate at least 2 hours or up to overnight.
Preheat oven to 450 degrees. Preheat grill pan over medium-high heat.
Drizzle chicken breasts on with olive oil and place on grill pan. Cook until browned, turning once. Transfer chicken to a baking sheet and continue cooking in the oven, until cooked through, 10 to 12 minutes. Divide asparagus between 4 serving plates. Top each with a chicken breast. Spoon dressing over chicken, garnish with cilantro, and serve.

Spice-Rubbed Chicken with Kumquat-Lemongrass Dressing image

Provided by Jean Georges Vongerichten

Yield Makes 6 small plates

Number Of Ingredients 17

Dressing;
1 1/2 cups sliced lemongrass* (6 stalks)
1/2 cup fresh lime juice
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 tablespoon finely chopped kaffir lime leaves* or 1 tablespoon finely grated lime peel
2 tablespoons vegetable oil
1/2 cup chopped shallots (2 to 3 large)
1/2 cup chopped peeled fresh ginger
1 1/2 cups thinly sliced kumquats, seeded
1 red Thai chile, sliced into thin rounds
Chicken:
2 tablespoons sugar
4 teaspoons turmeric
1 teaspoon cayenne pepper
3 boned chicken halves (from 3 1/3-pound chickens) or 3 boneless chicken breast halves with skin and 6 boneless chicken thighs with skin
Chopped fresh cilantro

Steps:

For dressing:
Bring first 5 ingredients to boil in medium saucepan over high heat, stirring until sugar dissolves. Cool lemongrass syrup; strain into small bowl.
Heat oil in large saucepan over medium heat. Add shallots and ginger; sauté 5 minutes. Add kumquats and lemongrass syrup; simmer 1 minute. Remove from heat. Mix in chile; cool. Season to taste with salt and pepper.
For chicken:
Place large rack on large rimmed baking sheet. Mix sugar, turmeric, and cayenne in small bowl. Sprinkle chicken on both sides with salt and generous amount of spice mixture. Arrange chicken, skin side down, on rack. Let stand at room temperature 2 hours or cover and chill overnight.
Preheat broiler. Broil chicken halves on rack on baking sheet until beginning to brown, about 5 minutes. Turn chicken over and broil until skin is charred, about 5 minutes, or broil chicken parts 1 minute, then turn and broil until skin is charred, about 5 minutes. Remove from broiler.
Set oven temperature at 450°F. Roast chicken on rack on same sheet until cooked through, about 25 minutes for halves and 14 minutes for parts.
Transfer chicken halves to board. Cut each into 4 pieces, or cut each chicken breast in half and leave thighs intact. Arrange chicken on platter. Spoon dressing over; sprinkle with cilantro.
*Available in the produce section of some supermarkets and Asian markets.