Best Steamed Chicken With Lemongrass And Ginger Recipes

LEMONGRASS-STEAMED CHICKEN

Lemongrass-Steamed Chicken image

The simplest and easiest way to infuse the flavor of lemongrass into chicken. A southeast Asian recipe from Mark Bittman.

Provided by susie cooks

Categories Poultry

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

8 chicken thighs, trimmed of excess fat
salt and pepper
3 tablespoons grapeseed oil or 3 tablespoons other neutral oil
6 stalks lemongrass, trimmed, halved lengthwise, and smashed
3 tablespoons soy sauce
lime wedge
chopped cilantro

Steps:

Sprinkle the chicken with salt and pepper.
Put oil in a deep skillet over medium high heat.
Spread the lemongrass in the skillet.
Cover.
When lemongrass begins to fry and is fragrant, place the chicken, skin side down over the lemongrass.
Turn the heat to medium, cover.
Cook, turning and basting with the soy sauce every 10 minutes or so until the chicken is cooked through, about 30 minutes.
Discard the lemongrass and serve the chicken with lime wedges and cilantro.

STEWED SPICY CHICKEN WITH LEMONGRASS AND LIME

Stewed Spicy Chicken With Lemongrass And Lime image

This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking - garlic, galangal (or ginger), chiles, turmeric, cilantro and lemongrass. While its flavor profile is complex, it is blessedly easy to make. Just sauté the savories, herbs and spices and add the chicken to the pan. Allow it to cook, covered, for about 20 to 30 minutes. Remove the lid, let the chicken brown a bit, and that's it. Serve over rice so you don't miss out on a single drop of the exquisite sauce.

Provided by Mark Bittman

Categories dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons peanut or vegetable oil
1/2 cup minced shallot
1 tablespoon minced garlic
1 tablespoon minced galangal or ginger
1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
1 teaspoon turmeric
1 teaspoon ground dried cilantro
1 teaspoon sugar
2 stalks lemongrass
1 3-pound chicken, cut into serving pieces
Salt and freshly ground black pepper
1 tablespoon minced lime leaves or zest
2 tablespoons nam pla
1/4 cup minced cilantro leaves

Steps:

Place the oil in a large, deep skillet and turn the heat to medium. Add the shallot, garlic, ginger and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the turmeric, cilantro and sugar and cook, stirring, for another minute. Trim the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the mixture along with 1 cup water.
Add the chicken and turn it once or twice in the sauce, then nestle it in the sauce; season with a little salt and pepper. Turn the heat to low and cover the skillet. Cook, turning once or twice, until the chicken is cooked through, 20 to 30 minutes.
Uncover the skillet and raise the heat to medium-high; turn the chicken skin-side down. Let most (but not all) of the liquid evaporate and brown the chicken just a little on the bottom. Stir in the lime leaves and nam pla; taste and adjust seasoning as necessary, then garnish and serve with white rice.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 42 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 10 grams, Sodium 920 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN ROASTED WITH LEMONGRASS AND GARLIC

Chicken Roasted with Lemongrass and Garlic image

Categories Chicken Garlic Marinate Roast Sauté Dinner Hot Pepper Lemongrass Bon Appétit Dairy Free Peanut Free Tree Nut Free

Yield Makes 2 servings

Number Of Ingredients 15

Ingredients

4 6-inch-long pieces lemongrass, cut crosswise into 1/2-inch pieces
10 garlic cloves
5 shallots, quartered
4 serrano chilies, cut into 1/2-inch pieces
1/2 cup water
2 teaspoons salt
1 1/2 teaspoons fish sauce (nam pla)*
6 tablespoons olive oil
2 tablespoons plus 1 1/2 teaspoons sugar
1 2 1/2-pound chicken, cut in half, backbone removed
1/2 onion, sliced
5 ounces Chinese long beans, or regular green beans, cut into 2-inch pieces
1/2 red bell pepper, diced
2 tablespoons soy sauce
1 1/2 tablespoons seasoned rice vinegar

Steps:

Puree the first 7 ingredients, 3 tablespoons oil, and 2 tablespoons sugar in blender. Place chicken in resealable plastic bag. Add lemongrass marinade and seal; turn to coat. Refrigerate overnight.
Preheat oven to 450°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Remove chicken from marinade and season with salt. Add chicken, skin side down, to skillet. Cook until golden brown and crisp, about 8 minutes. Turn skin side up; transfer skillet to oven. Roast until chicken is cooked through, about 25 minutes.
Meanwhile, heat 1 tablespoon oil in medium skillet over medium-high heat. Add onion; sauté until golden brown, about 5 minutes. Add green beans, bell pepper, soy sauce, rice vinegar, and 1 1/2 teaspoons sugar and cook until beans are tender and liquid reduces enough to coat beans, about 5 minutes. Divide between 2 plates. Top with chicken.
*Available at Asian markets, specialty foods stores, and some supermarkets.