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Lemongrass-Steamed Chicken

The simplest and easiest way to infuse the flavor of lemongrass into chicken. For the ultraswell version, see Lemongrass Chicken (page 287). Like that dish, this one is great with steamed Sticky Rice (page 508).

Recipe information

  • Yield

    makes 4 servings

Ingredients

8 chicken thighs, trimmed of excess fat
Salt and black pepper to taste
3 tablespoons corn, grapeseed, or other neutral oil
6 lemongrass stalks, trimmed (page 143), halved lengthwise, and smashed
3 tablespoons soy sauce
Lime wedges for serving
Chopped fresh cilantro leaves for garnish

Preparation

  1. Step 1

    Sprinkle the chicken with salt and pepper. Put the oil in a deep skillet or casserole with a lid over medium-high heat. Spread the lemongrass evenly over the skillet.

    Step 2

    When the lemongrass begins to fry and is fragrant, place the chicken, skin side down, on top, turn the heat to medium, and cover the skillet. 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 the lime wedges, garnished with cilantro.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSoutheast AsianAsianChicken ThighChickenPoultryLemongrassHerbs & SpicesMainDinnerDairy FreeNut FreeKeto5 Ingredients or FewerEasyWeeknight MealsSauteSteamDutch OvenCookbooks
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